I bet there are a few cinnamon fans out there, right? Most probably think of Christmas when they taste or smell cinnamon… but I think pastries and bakes with cinnamon are great all year round and delicious any time of the year and at any temperature ;P So in case you want to satisfy your cinnamony cravings and don’t want to wait until Christmas you should bake this delicious Cinnamon Streusel Loaf Cake. It’s super easy to prepare and goes great with a cup of coffee in the afternoon ;)
I often hear that simple loaf cakes are boring. I don’t get that at all. I love me a nice simple loaf cake, not dry and well seasoned, of course. It’s the perfect cake for a coffee or cup of tea. You can cut yourself a slice, don’t have to worry about plates or cutlery – a small napkin is enough – and you’re good to go and ready for your afternoon coffee time.
I have to admit – if you only had loaf cakes when attending a school event with a cake buffet or maybe a family gathering where the cake was sitting out for hours you might not be a big fan of these cakes. I understand completely. Those cakes are normally dry and dusty. Not because the bakers were “incompetent” – it’s the time those cakes are sitting there, most of the time not even covered, and getting dryer every minute passing ;P It is quite obvious that those cakes fall apart and turn into dust as soon as you cut them…
Anyway. Dry and dusty will not be the case here. This little Cinnamon Streusel Loaf cake is moist and delicious. Thanks to the sour cream and almonds it will stay nice and juicy for quite a while. If you wrap it well, it will stay that way for at least 2-3 days. Almost as good as on the first day ;)
The recipe will tell you to add some of the cinnamon streusel to the batter – they are not supposed to be sprinkled on top of the cake only. That’s how you get a lot of cinnamon flavor into the cake. If you like a more intense cinnamon flavor, you could make even more streusel to mix into the cake batter. More is more in this case ;P
INGREDIENTS / ZUTATEN
For the streusel:
1.5 oz (40g) spelt flour
4 tbsp. brown sugar
1 tbsp. ground cinnamon
1.5 oz (40g) cold butter
For the batter:
2 large eggs
1/2 cup (120ml) sunflower oil
1/2 cup (120ml) sour cream
2 tbsp. oats milk
1 tbsp. maple syrup
1 cup (130g) spelt flour
3.5 oz. (100g) ground almonds
3.5 oz. (100g) sugar (or xylitol)
2 tsp. baking powder
1/2 tsp. salt
Für die Streusel:
40g Dinkelmehl (Type 630)
4 EL brauner Zucker
1 EL Zimt
40g kalte Butter
Für den Teig:
2 Eier (L)
120ml Sonnenblumenöl
120g Schmand
2 EL Haferdrink
1 EL Ahornsirup
130g Dinkelmehl (Type 630)
100g Mandeln, gemahlen
100g Zucker (oder Xylit)
2 TL Backpulver
1/2 TL Salz
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Lightly grease a loaf tin and line with baking parchment. Set aside.
2. Mix the flour for the streusel with the brown sugar and cinnamon in a bowl. Add the cold butter and mix in with a fork (or your fingers) until different sized streusel form. Place in the fridge until needed.
3. Add the eggs, oil, sour cream, oats milk, and maple syrup to a large bowl and mix until well combined. Mix the flour with ground almonds, sugar (or xylitol), baking powder, and salt in a separate bowl until well combined. Add to the large bowl and mix everything until well combined – do not overmix though. Pour half of the batter into the prepared loaf tin, sprinkle some of the streusels on top and cover them with the remaining batter. Sprinkle the remaining streusels over everything and bake for about 50-55 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down completely on a wire rack.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine Kastenform leicht einfetten und mit Backpapier auslegen. Zur Seite stellen.
2. Das Mehl für die Streusel mit dem braunen Zucker und Zimt in einer Schüssel mischen. Die kalte Butter dazugeben und mit einer Gabel (oder mit den Fingern) zu Streuseln verarbeiten. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Eier, Öl, Schmand, Haferdrink und Ahornsirup in eine große Schüssel geben und gut verrühren. Das Mehl mit den Mandeln, Zucker (oder Xylit), Backpulver und Salz in einer separaten Schüssel vermischen und dann zur großen Schüssel dazugeben – alles gut verrühren. Etwa die Hälfte des Teigs in die vorbereitete Kastenform füllen, einige Streusel darüber streuen und dann den restlichen Teig darauf verteilen. Die verbliebenen Streusel darüber streuen und dann für etwa 50-55 Minuten backen bzw. bis ein Holzspieß, der in die Mitte des Kuchens gesteckt wird, sauber herauskommt. Aus dem Ofen holen und auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Cinnamon Streusel Loaf Cake
- Prep Time: 00:15
- Cook Time: 00:55
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
Description
Easy and delicious – Cinnamon Streusel Coffee Cake.
Ingredients
For the streusel:
1.5 oz (40g) spelt flour
4 tbsp. brown sugar
1 tbsp. ground cinnamon
1.5 oz (40g) cold butter
For the batter:
2 large eggs
1/2 cup (120ml) sunflower oil
1/2 cup (120ml) sour cream
2 tbsp. oats milk
1 tbsp. maple syrup
1 cup (130g) spelt flour
3.5 oz. (100g) ground almonds
3.5 oz. (100g) sugar (or xylitol)
2 tsp. baking powder
1/2 tsp. salt
Instructions
1. Preheat the oven to 350°F (180°C). Lightly grease a loaf tin and line with baking parchment. Set aside.
2. Mix the flour for the streusel with the brown sugar and cinnamon in a bowl. Add the cold butter and mix in with a fork (or your fingers) until different sized streusel form. Place in the fridge until needed.
3. Add the eggs, oil, sour cream, oats milk, and maple syrup to a large bowl and mix until well combined. Mix the flour with ground almonds, sugar (or xylitol), baking powder, and salt in a separate bowl until well combined. Add to the large bowl and mix everything until well combined – do not overmix though. Pour half of the batter into the prepared loaf tin, sprinkle some of the streusels on top and cover them with the remaining batter. Sprinkle the remaining streusels over everything and bake for about 50-55 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down completely on a wire rack.
Notes
Enjoy baking!
