Featherlight Coffee Cake with Banana Crunch Topping

Name: Featherlight Coffee Cake with Banana Crunch Topping (Streusel Kuchen)
Cuisine: Israeli
Ingredients: 1 level teaspoon baking powder; 75 g (3 oz) sugar; 1 large egg; 1 teaspoon pure vanilla extract; 150 ml (5 fl oz) natural yoghurt or soured cream; 150 ml (5 fl oz) natural yoghurt or soured cream; 125 ml (4 fl oz) milk; 3 large bananas; 2 tablespoons fresh lemon juice; 50 g (2 oz) plain or self-raising flour; 50 g (2 oz) plain or self-raising flour; 2 teaspoons ground cinnamon; 50 g (2 oz) soft butter or margarine, cut in pieces; 50 g (2 oz) soft butter or margarine, cut in pieces; 125 g (4 oz) light brown sugar

Streusel Kuchen

Preparation info

Makes about
12
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This has a crunchy cinnamon topping which contrasts well with the creamy baked bananas and the spongy cake below.

Ingredients

For the cake mixture

225 g (8 oz) self-raising flour
1 level teaspoon

Asia
Israel
Cake
Vegetarian

Method

Preheat the oven to 190°C (375°F/Gas 5). Have ready a well-oiled 23-25 cm (9-10 in) springform tin, or a rectangular cake tin measuring 30 × 23 × 5 cm (12 × 9 × 2 in).

Put all the cake ingredients into a bowl and mix by hand or machine until a thick, smooth batter is formed (15