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Home Sweet Home Bakealong #76: Maple and Walnut Streusel Cake

May 6, 2017

A few weeks ago I noted there were lost of little moths around and I was worried they were coming from my baking cupboard so I cleared everything out. This means I’m a bit low on the standard baking items as I haven’t fully re-stocked yet. You’ll be glad to know I’ve not seen a moth since.
So, that is by way of explanation for the fact that this isn’t the next bake on the list but I wanted to make a cake for my Mum’s birthday and I had the ingredients to do this one.


It came out rather dense but not as dry as a feared from the look of it. Definitely needed tea or coffee with it though and works well with custard.


Maple and Walnut Streusel Cake
from Home Sweet Home by the Hummingbird Bakery

For the streusel:
50g soft brown sugar
80g plain flour
1 1/2 tsp ground cinnamon
45g unsalted butter, cubed
80g walnuts, chopped (I used toasted pecans and slightly less of them as that’s all I had)

For the sponge:
170g unsalted butter
150g caster sugar
3 large eggs
1 1/2 tsp vanilla extract (I didn’t use this as I had run out)
280g soured cream (I used Skyr Honey yoghurt as it has similar qualities and I hoped the honey would make up for the lack of vanilla)
420g plain four
2 tsp baking powder
1/2 tsp bicarbonate of soda (I used a sachet of Lievito Pane Degli Angeli instead of this and the b.p. It is awesome stuff. It’s a raising agent with vanilla that you can get fro italian delis and it’s pretty infallible)
1/2 tsp salt
100ml maple syrup, to drizzle

For the glaze:
170g Icing sugar
4 tbsp maple syrup

1x 10inch ring cake tin (mine was smaller so I put some in another tin)


Rub together the streusel mix and set to one side
Cream butter and sugar, add eggs
Add the sour cream
Sift flour and raising agent together
Mix into wet mixture
Sprinkle half of streusel into base of pan
Add half of cake mix
Sprinkle rest of streusel
Top with rest of cake mix
Bake until golden and set (50ish mins)
When hot, drizzle maple syrup over

After cooled make icing and sprinkle with chopped nuts

Join Beckie and me in our Epic 100 part bakealong. Next: I guess I should go back to the plan and do Red Velvet Roulade

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