Honey streusel coffee cake

Ruth over at Makey-Cakey has kindly organised another surprise ingredient swap, the theme this time was spring.

This swap I was paired with Dom over at Belleau kitchen, go have a nosey and be prepared to drool. He sent me some Lincolnshire honey from croft apiaries.

First off you are lucky there is a post at all, this honey is delicious. I had a taste with greek yoghurt and almonds and was perfectly content to continue eating it like that. I did resist but I liked the honey and almond combination and decided that my bake would combine the two.

I give you a simple honey streusal coffee cake. A few things to note; the top streusel immersed itself into the cake during baking. Also the honey adds a lovely colour to the cake, so much that my streusel in the middle does not really stand out as a defined layer. Perhaps it would stand out more with dark brown sugar in the steusel, who knows?

These presentation blips aside I would not change a thing. This cake is beautiful, a lovely soft texture with contrasting almond crunch, all surrounded by a fabulous taste of honey. It really is, as the name implies, the perfect thing to have with a cup of tea or coffee.

And an added bonus, I have a smidgen of honey left, which I can eat!

Honey streusal coffee cake

enough for a standard bundt tin

for the streusel

50g brown sugar
30g plain flour
tsp mixed spice
75g chopped almonds
30g butter
80g honey

for the cake

220g plain flour
1 tbsp baking powder
1 tsp salt
1/2 tsp bicarbonate of soda
70g butter
170g honey
1 tsp vanilla paste
115g golden caster sugar
250ml sour cream
2 eggs

Preheat the oven to 170C/150C FAN and grease a bundt tin. 

Put the dry ingredients for the streusel in a bowl and briefly mix. Melt the butter and honey for the steusel then stir into the dry ingredients. Set aside for now.

For the cake put the flour, baking powder, salt and bicarbonate of soda into a large bowl and mix. Gently warm the butter and honey until the butter is just melted. Once melted stir in the vanilla, sugar, sour cream and finally the eggs.

Tip the wet ingredients into the dry and mix until thoroughly combined.

Take about 1/3 of the streusel mix and sprinkle it evenly over the base of the bundt tin. Spread about half the cake batter evenly over top. Now take the remaining streusel and sprinkle it evenly over the cake batter.

 Finally smooth the remaining cake batter over the top. 

Bake in the preheated oven for ~45 minutes until golden and cooked through.

Allow to cool in the tin for 1/2 an hour before turning the cake out onto a wire rack and allow the cake to come to room temperature. 

This moist cake will keep very well in an airtight tin, just how long it lasts though remains to be seen!