This is the third baking event from The Home Bakers (THB) – I feel like I just posted previous bake yesterday. THB is a online baking event with members of different regions and cultures bake the same recipe from one book until all the recipes in that book are baked. We are currently baking from ‘Coffee Cakes’ by Lou Seibert Pappas. Joyce of Kitchen Flavours is the founder of THB, you can find us HERE. We’d love to have you! So come on and join us.
This is a lovely cake which is soft and moist, a kind of texture I like. I do find the cake a little spongy without any cake crumbs. The crumbs you see in the pictures were all from the streusel toppings. I’m curious to know what the other home bakers thought about the cake using all plain flour and excited to see how did the cake turn out using the original recipe or other substituted flour. Whatever the outcome, I am sure everyone will have the same aromatic fragrant from the cinnamon.
I halved the recipe and bake the cake in a 6” round pan at 190C for 50 minutes ( thanks to Joyce for mentioning this in Q&T) . I didn’t add walnut, neither did I replace with other nuts to the streusel topping. I used all plain flour. Sweetness level – not too sweet as I have reduced sugar quite a bit ( used 30g caster sugar and 25g brown sugar). I do not have sweet-tooth, but I think it would be fine to increase slightly.