Streusel cake

baking, cake

I am not really familiar with streusel cakes. It's not that I have never seen them, more that I thought they'd be dry with all that crumb topping. There are so many great New York bakeries and increasing number of the bakers involved have developed great bloggers. The next logical step is a book or two and for as long as people like me think you can NEVER have too many cookbooks, there will be a market. I do use the Internet for recipes; in fact I have found a lot of great bakers there – and then bought their book 🙂

Anyways there is a claim that NY is the home of streusel cake- I have no idea as to the credibility of this statement but now that I have made this one, I'd just say well done NY.

Streusel Cake

  • Servings: 9-10
  • Difficulty: easy
  • Print

For the streusel topping

110g unsalted butter, melted

210g plain/all purpose flour

120g soft brown sugar

1 tsp ground cinnamon

1 tsp ground ginger

Pinch salt


For the cake

115g unsalted butter

150g caster sugar

280g plain/all purpose flour

½ tsp salt

1 tsp baking powder

½ tsp baking soda

180g yogurt (full fat)

2 large eggs

10g vanilla extract or 1 vanilla pod scrapings.


Prepare a 23cm/9″ square tin with removable base. Line with baking parchment and spray

Preheat oven 160°C/325°F

Make the streusel

Melt the butter and stir into the dry ingredients.

Set aside


Prepare the cake base

Cream the butter and sugar in the TM bowl sp4 until light and creamy

Add eggs and vanilla through TM lid sp 3

Gradually add dry ingredients and yogurt (alternating )through lid sp3-4

Empty into prepared tin

Lay the streusel evenly on top of sponge pressing down gently.

Bake for 45-50 minutes, until skewer comes out clean.


This cake came out beautifully and I will certainly make it again.

The original recipe can be found in Ovenly. Everything in Ovenly makes you want to make it NOW, so if you do buy it, beware. If you are lucky enough to live in NYC you go their bakery- lucky you. One of their signature scones is the Bloody Mary – not sure if it helps with a hangover but it sounds unique.

Thanks so much for reading.

Have a sweet day.

Anne 🙂


Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla If you have come as a baker my blog is i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

2 thoughts on “Streusel cake”

i'd love to hear from you...

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s