The possibilities are truly endless with Cyclops Yoghurt! 😎

There`s something about a cake that`s soft, buttery and just barely holding it together that makes a Sunday feel like a Sunday. 🍰

This one`s made with our Vanilla Bean Greek Yoghurt, which keeps it wonderfully moist, and layered through with a cinnamon nut streusel for crunch in every slice. Serves 8-10.

CAKE
◼ 115g unsalted butter, softened
◼ 200g caster sugar
◼ 2 large eggs, room temp
◼ 270g Cyclops Vanilla Bean Greek Yoghurt
◼ 125ml milk
◼ 2 tsp vanilla extract
◼ 1 tsp baking soda
◼ 250g plain flour
◼ 1½ tsp baking powder
◼ ½ tsp fine sea salt
◼ ½ tsp ground cinnamon

CINNAMON STREUSEL
◼ 50g plain flour
◼ 40g brown sugar
◼ 25g caster sugar
◼ 1¼ tsp ground cinnamon
◼ Pinch of fine sea salt
◼ 35g cold unsalted butter, cubed
◼ 30g pecans or walnuts, chopped

METHOD
◼ Preheat oven to 175°C. Grease a 20cm springform tin and line with baking paper.
◼ For the streusel, combine flour, sugars, cinnamon and salt. Rub in butter until coarse crumbs form, stir through nuts, then refrigerate.
◼ Cream butter and sugar until pale and fluffy. Beat in eggs one at a time, then vanilla. Add yoghurt and milk and mix well.
◼ Whisk flour, baking powder, salt and cinnamon in a separate bowl, then fold into the wet mix until just combined.
◼ Spread half the batter into the tin, scatter over one-third of the streusel, top with remaining batter, then the rest of the streusel.
◼ Bake 50-60 minutes until a skewer comes out clean or with a few moist crumbs. Cover loosely with foil if it browns too fast.
◼ Cool in the tin 15 minutes before turning out. Serve warm with extra yoghurt on the side.

Click the link in our bio for the full recipe!