Streusel Coffee Cake, No Butter Nutty Cinnamon Streusel Coffee Cake

Streusel Coffee Cake, No Butter Nutty Cinnamon Streusel Coffee Cake.

Lite recipe for Cinnamon Streusel Coffee Cake with nutty pecans/walnuts. Easy to make and the entire recipe can be put together in minutes.

I love love anything streusel. Streusel is nothing but a topping that goes on top of the cake. This is a very very tender cake with a crunchy topping. Cinnamon topping adds a great depth of flavor to this cake. This is so easy to make that you can put everything together in less than 30 minutes. This cake has a pecan cinnamon streusel topping. Walnuts can be substituted for pecans. Mix all of the streusel topping ingredients except pecans by hand in a medium bowl until the mixture resembles wet sand. Stir in the chopped pecans and set aside.

Now for the Cake: The Dry Ingredients: Whisk Flour, baking powder, baking soda, cinnamon, both the sugars and salt in a medium bowl. Set aside. Wet Ingredients: Whisk yogurt, egg and oil in a bowl until smooth and combined. Gently fold the egg mixture into the flour mixture until combined. The important thing about the cake batter is to mix ingredients only until just combined. Over mixing the batter can result in a very dense cake.

Butter and flour a 6 inch round pan. Scrape the batter into the pan and smooth the top. Sprinkle topping evenly on top of the batter.

Bake in a preheated 350F/180C oven until the top is golden and a toothpick inserted comes clean. Roughly about 30 minutes. Cool the cake on a wire rack for 15 minutes and serve warm or at room temperature.

For the Streusel topping

• 2 tablespoon All purpose flour
• 2 tablespoon granulated sugar
• 2 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1/3 cup pecans/walnuts chopped
• 1 tablespoon vegetable oil

For the Cake

• 3/4 cup All purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon cinnamon powder
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• pinch of salt
• 1/4 cup yogurt
• 1 egg
• 2 tablespoon vegetable oil

1. Preheat the oven to 350F/180C
2. Mix all of the streusel topping ingredients except pecans by hand in a medium bowl until the mixture resembles wet sand. Stir in the chopped pecans and set aside.
3. For the cake: The Dry Ingredients: Whisk Flour, baking powder, baking soda, cinnamon, both the sugars and salt in a medium bowl.
4. Wet Ingredients: Whisk yogurt, egg and oil in a bowl until smooth and combined. Gently fold the egg mixture into the flour mixture until combined.
5. Butter and flour a 6 inch round pan. Scrape the batter into the pan and smooth the top. Sprinkle topping evenly on top of the batter.
6. Bake in a 350F/180C oven until the top is golden and a toothpick inserted comes clean. Roughly about 30 minutes. Cool the cake on a wire rack for 15 minutes and serve warm or at room temperature.

• Author: kannamma @kannammacooks.com
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Breakfast
• Cuisine: American

For the Streusel topping

• 2 tablespoon All purpose flour
• 2 tablespoon granulated sugar
• 2 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1/3 cup pecans/walnuts chopped
• 1 tablespoon vegetable oil

For the Cake

• 3/4 cup All purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon cinnamon powder
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• pinch of salt
• 1/4 cup yogurt
• 1 egg
• 2 tablespoon vegetable oil

1. Preheat the oven to 350F/180C
2. Mix all of the streusel topping ingredients except pecans by hand in a medium bowl until the mixture resembles wet sand. Stir in the chopped pecans and set aside.
3. For the cake: The Dry Ingredients: Whisk Flour, baking powder, baking soda, cinnamon, both the sugars and salt in a medium bowl.
4. Wet Ingredients: Whisk yogurt, egg and oil in a bowl until smooth and combined. Gently fold the egg mixture into the flour mixture until combined.
5. Butter and flour a 6 inch round pan. Scrape the batter into the pan and smooth the top. Sprinkle topping evenly on top of the batter.
6. Bake in a 350F/180C oven until the top is golden and a toothpick inserted comes clean. Roughly about 30 minutes. Cool the cake on a wire rack for 15 minutes and serve warm or at room temperature.

• Author: kannamma @kannammacooks.com
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Breakfast
• Cuisine: American

Find it online : https://www.kannammacooks.com/no-butter-nutty-cinnamon-streusel-coffee-cake/

Samba Godhumai Payasam – Cracked Wheat Payasam.

Godhumai Payasam – Easy recipe for cracked samba godhumai – emmer wheat payasam/pradhaman with step by step pictures.

We love cracked samba godhumai/Emmer wheat in our house. You all know I am from Coimbatore. All households in Coimbatore invariably make upma out of this cracked emmer wheat atleast once a week. They make it all the time y’all. Whenever I visit my in-laws place, upma is there for dinner every damn alternative day. My husband, my father, my mom, my in-laws, everyone except me loves it. I am not a great fan of upma. I am glad I told you I don’t like upma. But Samba godhumai/emmer wheat payasam – Now we are talking baby. Its to die for. Its my favorite. I made this for my wedding anniversary today as samba godhumai is my husband Vinodh’s favorite.

This is for my American readers – This is not bulghur wheat. This is cracked wheat. So whats the difference? What is Bulghur – Whole wheat kernels are steamed, dried and then ground coarsely to make bulghur. This makes bulghur ready to eat with minimal cooking which involves soaking it in hot water or a flavored broth. What is Cracked wheat – Its what it says. Its just whole wheat that’s cracked.

Lets go make some awesome dawsome godhumai payasam. Come with me. Add half a cup of cracked wheat, 3.5 cups water and pressure cook the wheat in water for 4 whistles/10 minutes.

Strain the water from the wheat after its cooked. Add the jaggery to the strained water and bring the mixture to a boil. Let it boil for 3-4 minutes. Add in the strained cooked wheat, a cup of coconut milk, 1/4 teaspoon of cardamom and a pinch of salt and let it simmer in very low flame for 3-4 minutes.

When the payasam is simmering, take a small pan/kadai and heat ghee. Add the raisins and the cashews and fry till golden brown.

Once the cashews are brown, add the hot ghee mixture to the payasam. Remove off heat. Serve hot or chilled.

• 1/2 cup cracked samba wheat/emmer wheat (not bulghur)
• 3/4 cup jaggery
• 1 cup coconut milk
• 1/4 teaspoon cardamom
• pinch of salt

For tempering

• 2 tablespoon Ghee
• 2 tablespoon golden raisin
• 2 tablespoon cashewnuts, broken

1. Add cracked wheat and 3.5 cups water and pressure cook the wheat in water for 4 whistles/10 minutes.
2. Strain the water from the wheat after its cooked. Add the jaggery to the strained water Bring this mixture to a boil. Let it boil for 3-4 minutes. Add in the coconut milk, cardamom and a pinch of salt. Let it simmer in very low flame for 3-4 minutes.
3. Take a small pan/kadai and heat ghee. When its shimmering add in the raisins and the cashews and fry till golden brown.
4. Once the cashews are brown, add the hot ghee mixture to the payasam. Remove off heat.
5. Serve hot or chilled

• Author: kannamma @kannammacooks.com
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Dessert
• Cuisine: South Indian