On Saturday morning, we both woke up all excited to go to my sister’s house, which I have been postponing for weeks. After a heavy breakfast of paranthas, we catch a auto and set off to her place braving the chilled breeze and traffic laden road.
There, she and his son greeted us with a warm hug and smile. Soon afterwards there was a constant flow of food in the form of snacks, tea and dessert amidst conversation. While we talked both the kids heads off to the roof to play, soon we followed to keep an eye on the mischievous boys. We spend lot of our time there by watching the beautiful view from their terrace and adore the beautiful plants her father-in-law have planted in small pots, sometimes just wandered here and there then we came down as slowly the breeze was getting difficult to inhale. Down at home she has plated dinner for us.
All filled with love and care I decided to go back home before the rain started pouring in. We sat down in auto all wrapped with the shawl she imposed on us, very soon I found him sleeping with his head rested on my lap.
Finally we reached home on time for our evening cup of tea.Take a look at these small jars which she gifted me.
Today I am sharing a recipe of a cake which is infused with warm flavor of cinnamon. Coffee, a another flavor added to it makes is more likeable with everybody. Even kids love it. I made this cake last year but kids still remember this cake and often asks me to make the same.Clicked this photo in the deep silence of that same wintery and rainy evening.
Recipe adapted from Baking from home to yours. Actually it was a muffin recipe which I made it in the form of a cake and I topped it with streusel.
• Whole wheat flour- 2 cups
• Castor Brown Sugar – 2/3 cup
• Instant espresso powder- 1 tbsp
• Baking powder- 1 tbsp
• Ground cinnamon- ½ tsp
• Strong coffee – 1 cup
• Salted butter – 8 tbsp or 120 gms
• Small eggs – 2
• Vanilla essence – 2 tsp
• Oats- ½ cup
• Grounded Brown sugar – ¼ cup
• Ground Cinnamon – ¼ tsp
• Butter – 4 tbsp cold butter
• Walnuts , chopped– ¼ cup
Preheat the oven to 200 degree C. Line a 7 or 8 inch cake tin with baking paper or simply butter the tin. In a bowl whisk together the flour, sugar, espresso powder, baking powder and cinnamon. In another bowl whisk the coffee, melted butter, egg and vanilla essence. Pour the liquid ingredients over the dry ingredients and mix well. Pour the batter into the cake tin.
In a bowl put the oats, walnut, sugar and cinnamon and mix them with your fingers. Add the bits of cold butter and mix till the consistency of bread crumbs formed. Put this mixture in the freeze for some time.
Over the cake batter sprinkle the streusel all over and bake for about 40 minutes or until a thin knife inserted into the center of the cake comes out clean. Transfer the tin to a rack and cool for about 10 minutes before carefully removing the cake from its tin.