- ⅓ cup Butter, room temperature
- 1 cup Sugar
- 1 large egg, room temperature
- 1 teaspoon Vanilla
- 1 ½ cup All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup yogurt, sour cream or creme fraiche
- ¼ cup Dark brown sugar
- 3 tablespoon Unsweetened cocoa powder, sifted
- 1 teaspoon Cinnamon
- 4 tablespoon Butter, cold
- 1 cup Almond streusel (Recipe Follows)
- ½ tsp Cinnamon
- 1 tablespoon Icing sugar
For the batter: Sift the flour, baking soda and salt in a medium bowl. In a stand mixer with the paddle attachment, cream the butter and sugar on a medium-low speed until fluffy. Scrape the bottom and side of the bowl. Add the eggs and vanilla, mix at low speed just to combine; about 15-20 seconds*(see note).Add the flour mixture in two addition. Add yogurt in between beating at low speed for 15 seconds for each addition. Avoid over mixing. Cover the batter and let it rest for 20 minutes**(see note)
For the filling: Place the sugar, cocoa powder and cinnamon in a bowl. Using a fork, cut in the butter until crumbly.
Preheat the oven to 325°F convection/standard. Transfer the batter to a pastry bag with ½" plain tip
In a prepared pan: Pipe half of the batter, sprinkle the filling followed by the remaining batter stopping ¼" to the side. Sprinkle the streusel on top. Bake for 40-50 minutes convection, 50-60 minutes standard or until the top is golden brown and a skewer inserted at the middle comes out clean. Transfer to a cooling rack and let it cool for 10 minutes before removing it from the pan. Before serving, dust lightly with icing sugar and cinnamon powder.
Note:* over beating the eggs will lead to over expanding during baking then deflate.
**Resting the batter before baking results in a moist cake, better crumb and enhanced flavor.
Calories: 276 kcal (14%)Carbohydrates: 42 g (14%)Protein: 3 g (6%)Fat: 12 g (18%)Cholesterol: 47 mg (16%)Sodium: 308 mg (13%)Potassium: 63 mg (2%)Fiber: 1 g (4%)Sugar: 26 g (29%)Vitamin A: 357 IU (7%)Vitamin C: 1 mg (1%)Calcium: 42 mg (4%)Iron: 1 mg (6%)