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.