8" round cake pan or springform pan lined with parchment paper at the bottom and side, leaving an extra inch taller around the side if using a regular cake pan.
Pastry bag with ½" tip
Ingredients
⅓cupButter, room temperature
1cupSugar
1Large egg, room temperature
1teaspoonVanilla
1 ½cupAll-purpose flour
1 teaspoonBaking powder
½teaspoonBaking soda
½teaspoonSalt
Filling
¼cupDark brown sugar
3tablespoonUnsweetened cocoa powder, sifted
1 teaspoonCinnamon
4tablespoonButter, cold
Toppings
1cupAlmond streusel (Recipe Follows)
Finishing
½tsp Cinnamon
1tablespoonIcing sugar
Instructions
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.
Notes
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.
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