Bake along #32 - Almond Streusel cake

Photo inspiration

This was a delicious cake and over in minutes!!!

Being made for FondBites Bake Along #32.
I'm using Divine Taste recipe for eggless golden yellow cake but i will be substituting for the custard powder with plain cornflour.

Ingredients:

250 ml (1 cup) milk

170 gm (3/4 cup) granulated sugar

210 gm (1 1/2 cups) plain flour

65 gm (1/2 cup) vanilla custard powder (or cornflour/cornstarch)*

2 tsp baking powder

1/4 tsp baking soda

1 tsp vanilla extract

100 gm (1/2 cup) butter

Method:

Prepare a 7” round cake tin by greasing it well with oil or butter and lightly dusting it with plain flour. Tap to remove excess flour from the surface of the pan. Alternatively, grease the pan and line the base with greaseproof paper.

In a saucepan, heat the milk. Stir in the sugar and after it melts completely set it aside to cool to room temperature. After the milk reaches room temperature, add the custard powder and vanilla extract and mix well with a whisk. Put in the butter and mix again.

Heat the oven to 160 degrees centigrade/325 F.

In a large mixing bowl, assemble the flour, baking powder, baking soda and mix with a whisk. Pour in the prepared milk mixture and mix well with a whisk until there are no lumps. Alternatively use an electric hand mixer/beater.

Put the batter into the prepared pan/tin and bake for 55 minutes to 60 minutes, until a skewer comes out clean.

Streusel Topping:

• Light brown sugar - 1 1/2 cups ( Can use jaggary 1 cup, in case using jaggary, use organic pure jaggary without impurities, not the regular one )
• Cinnamon powder* - 1 tablespoon
• Cloves powder *- 1/4 teaspoon
• Granulated white sugar – 1/2 cup
• All-purpose flour – 1/2 cup
• Salt – 1/4 teaspoon
• Butter – 1/2 cup, melted
• Almonds – 1 cup, chopped

* If you dont find cinnamon and cloves powder, take three pieces of 2 inch cinnamon sticks, and 3 cloves along with 1 tablespoon of granulated white sugar and process in your small jar mixie/food processor for 2 to 5 minutes on high speed. I save the dusty powder that is collected on the lid of the jar and process the remaining again and finally sift the powder and discard the grainy part. You can alter the measurements based on how much you want to make and save it for later use.

Alternate the bundt cake with the batter first, streusel topping next, then batter, then streusel when you bake

For glaze:

Sugar Glaze:

• Icing sugar – 1 cup
• Milk – 2 teaspoons, adjust

7. For glaze: In a bowl add icing sugar and milk and mix well. If consistency is thick, keep adding 1/2 teaspoon of milk at a time. Do not pour without measuring, it will become too thin. Transfer the streusel cake into serving plate and drizzle the glaze on top and let set for 30 minutes.

Method:

For Streusel:

1. Add flour, brown sugar, granulated white sugar, salt, cinnamon and cloves powder in a bowl and whisk them together until well combined. Add the melted butter and mix well. It should resemble moist crumbs.

2.  Now add almond flakes or chopped almonds and mix well using your finger tips. Do not try to collect them together. Use only finger tips to mix all ingredients and they have to resemble wet crumbs. Set aside until you prepare your batter.