Crumb Cake

A cup of Tea and a beautiful cake - what more could you ask for.  

This crumb or coffee cake - I don't drink coffee hence the change in name - is a light butter cake with an extremely moist crumb.  The texture comes from using buttermilk alongwith baking soda and baking powder. 

The cake is topped with a mixture of brown sugar, chocolate chips, pecan nuts which gives it the crunch element.

It is extremely delicious served warm from the oven with your cup of tea or coffee.

A must try for all :)

Ingredients

Crumb Layer

• 100 gms walnuts or pecans
• 55 gms brown sugar
• a handful of chocolate chips - white or chocolate
• 1 teaspoon cinnamon powder
• 1 tbsp flour

Cake

• 215 grams flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 110 grms butter, room temperature - I used Amul so did not add salt
• 200 grams castor sugar
• 2 eggs
• 1 tsp vanilla extract
• 180 ml plain yogurt or buttermilk 

Method

1. Preheat oven to 180 degrees C.
2. Butter a 9" pan. Line the bottom of the pan with a circle of paper.

1. Chop the nuts coarsely. 
2. In a bowl, stir together the nuts, brown sugar, chocolate chips, ground cinnamon and flour. 
3. Keep aside.

1. In a separate bowl whisk together the flour, baking powder, and baking soda
2. Using a hand mixer, beat the butter until softened. 
3. Gradually add the sugar and continue to beat until pale and fluffy. 
4. Add the eggs, one at a time, beating well after each addition. 
5. Beat in the vanilla extract. 
6. Using the mixer on low, add the flour mixture and yogurt alternatively, starting and ending with the flour. 
7. Do not overbeat but mix only until combined.
8. Spoon half of the batter into the prepared pan, smoothing the top.
9. Sprinkle half of the crumb mix on  the batter. 
10. Cover this with the remaining batter and then sprinkle with the remaining crumb topping. 
11. Bake for about 40 - 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. 
12. Serve warm or at room temperature with a nice cup of tea.