Autumn calls for cinnamon, coffee, and a cosy blanket. There’s nothing quite like coming home feeling a bit chilly and catching the scent of something baking in the oven. It’s one of my cherished childhood memories.
This yogurt cake, with its warm notes of toasted walnuts and cinnamon, is the perfect companion for crisp autumn days—comforting, wholesome.
This recipe is a small batch suitable for use with silicone moulds. If you’d like to bake it in a loaf tin, simply double the recipe. At the end, pour half of the batter into the tin, add the walnut filling, and then top with the remaining batter.
Silicone moulds are very easy to use. I grease them with butter just to be on the safe side, even though they’re non-stick. I bought this mould at Michael’s for around $6, just to show that you don’t need to purchase expensive baking equipment to create charming baked goods.
Moist Cinnamon Walnut Bites
Ingredients
For
walnut and cinnamon filling:
100g
granulated sugar
2 tsp
ground cinnamon
2 tsp
vanilla paste
60g chopped
toasted walnuts
For the mini
cakes
60g unsalted
butter at room temperature
100g
granulated sugar
1 large egg
at room temperature
140g
all-purpose plain flour
1/2tsp
baking powder
¼ tsp
baking soda
¼ tsp salt
½ cup plain
kefir or yogurt at room temperature
Instructions
- Preheat
the oven 180C/350F/Gas Mark 4. - Beat
together, the butter, sugar and egg. In a separate bowl, whisk together
the flour, baking soda, baking powder and salt. - Add
the flour mixture to the creamed mixture alternately with the kefir or
yogurt, stirring well to combine after each addition, end with the flour. - Spread
a bit of the batter on the moulds. Top with one teaspoon of the filling,
top with the batter (fill 1/3 of each mould). - Bake
in the preheated oven for 20-25 minutes or until a toothpick or sushi
stick inserted in the centre of the cake comes out clean or with just a
few moist crumbs sticking to it.
6.
Leave to cool completely in the mould. Can be served warm or at
room temperature.
- Sprinkle
with cinnamon for an extra boost of flavour.
The Ginger Spoon 