Praline Crumb Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
You're going to love this one, and here's why: it comes together in just twenty minutes of prep before baking. This praline crumb cake is my go to when I want something impressive but honestly pretty simple. The star is that praline paste swirled into the batter, giving you those gorgeous nutty notes throughout. I love using oat flour in the crumb topping because oats are packed with fiber that actually helps keep you satisfied longer. The whole thing bakes in thirty five minutes, so you could have warm cake on the table before dinner's even over. It's become my favorite weeknight dessert.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter(softened)
- 2 egglarge eggs
- 50 mlplain yogurt
- 5 mlvanilla extract
- 50 gpraline paste
- 5 gbaking powder
- 1 gsalt
- 100 gbrown sugar
- 100 gcold unsalted butter(chopped)
- 100 goat flour(optional)
Detail level
Instructions
- 1
Preheat oven to 170°C (335°F).
Tip: Use a rack in the middle of the oven for even baking.
- 2
Whisk together flour, sugar, baking powder, and salt in a medium bowl.
Tip: Make sure to sift the dry ingredients to avoid lumps.
- 3
In a large bowl, whisk together butter, eggs, yogurt, and vanilla extract.
Tip: Use an electric mixer for easier mixing.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Don't overmix to avoid a dense cake.
- 5
Fold in the praline paste and mix until well combined.
Tip: Use a rubber spatula for gentle folding.
- 6
Pour half of the batter into a greased 20cm round cake pan.
Tip: Make sure the pan is evenly coated to prevent the cake from sticking.
- 7
Sprinkle the streusel topping evenly over the batter.
Tip: Don't overload the streusel or it will be too crumbly.
- 8
Pour the remaining batter over the streusel topping.
Tip: Use a spatula to smooth the top for an even crust.
- 9
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Tip: Check the cake after 20 minutes to avoid overbaking.
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