scent of cinnamon

Virtual Tea Party April 2021

The apartment is filled with the scent of cinnamon as Younger Daughter and I have been baking tray after tray of Cinnamon Walnut Streusel Yogurt cake.

It’s a mouthful to say, but we wanted the name of the bake to reflect all my favourite bits of the cake! Older Daughter suggested that we call it That Streusel Thingy for ease (and the most delicious part of the bake, obviously).

Also known as Coffee Cake, but this name confuses me – no coffee in the cake!

All this baking got me thinking about which local Singaporean cakes might contain cinnamon. I picked the 3 most likely kueh (local traditional cakes) for a taste test from Bengawan Solo.

From left, clockwise: Kueh Lapis (a butter-rich layer cake), Kueh Harum Manis (a pillowy, soft, “fragrant-sweet” banana topped cake) , Kueh Lapis Sagu (sticky, chewy, rainbow-coloured sago layer cake)

I’m afraid only the Kueh Lapis contained cinnamon. But they were all fun to eat.

Which ones of these delectables may I offer you?

We are very pleased with our traybake which we adapted from LittleSpoonFarm. It does call for sourdough discard, so perhaps not so versatile for those who don’t cultivate a sourdough starter.

Recipe for That Streusel Thingy (cinnamon-walnut-streusel-yogurt cake)

Streusel Topping
  • 56g butter (melted)
  • 80g (original recipe asked for 110 g) light brown sugar
  • 60g all-purpose flour
  • 2 teaspoons ground cinnamon
  • 120g chopped walnuts (original suggested pecans as an option)
  1. Melt the butter in a bowl.
  2. Stir in the light brown sugar and cinnamon until smooth. 
  3. Add the flour and walnuts and stir until the mixture comes together into a mass. 
  4. Set it aside and let it cool.
Cinnamon Sugar Filling
  • 50g (original called for 73 g) light brown sugar
  • 40g all purpose flour
  • 2 teaspoons ground cinnamon
  1. Stir the cinnamon, flour and light brown sugar together in a small bowl.
  2. Set aside.
Sourdough Cake Batter
  • 113g butter (softened)
  • 140g brown sugar (original recipe asked for110g ilght brown sugar and 100g granulated sugar)
  • 2 large eggs
  • 2 teaspoons (10 g) vanilla extract
  • 115g Greek yogurt (recipe called for sour cream)
  • 125g) sourdough starter discard
  • 1 cup (240 g) buttermilk
  • 1 teaspoon (5 g) fine sea salt
  • 2 teaspoons baking powder
  • 240g all-purpose flour
  1. Preheat your oven to 180°C.
  2. Lightly grease or line n 9″ x 9″ metal baking pan.
  3. In a large mixing bowl, cream the butter, light brown sugar until smooth. 
  4. Add the eggs, vanilla extract, sour cream, sourdough starter, milk, salt and baking powder to the bowl and stir until just combined. 
  5. Add the flour and mix until ingredients are fully incorporated.
  6. Pour half of the cake batter into the baking dish. 
  7. Sprinkle the cinnamon sugar mixture evenly across the surface of the batter.
  8. Carefully pour the remaining batter over the cinnamon sugar mixture to cover. 
  9. Use a spatula to gently spread the batter evenly. 
  10. Break up the streusel topping with your fingers and sprinkle evenly over the top.
  11. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.
  • Leftovers can be stored at room temperature in a container for up to 2 days or refrigerated for up to a week.
  • To freeze leftovers, let the cake cool completely and wrap individual squares with plastic wrap. Place the wrapped squares in a freezer-safe container for up to 3 months.

This post is my contribution to


    1. I am so glad you found your way to this post, Pam – we make That Streusel Thingy pretty often as it’s a great way to use up our sourdough discard! plus it is one of our favourite bakes to eat!

      Liked by 1 person

  1. Ju-Lyn, I could eat that entire streusel cake by myself! It looks so good! Thanks for the recipe! The banana topped cupcakey item looks yummy too! I’ll add this post to next weeks Fridays Foods Around the World! Thanks for sharing again this week! Cady


  2. Goodness, another delicious food that you have there. Upon reading your post I feel like I can also smell the scent of cinnamon 😂

    Thank you for sharing this yummy food to us.


  3. The streusel thingy looks amazing. The rainbow colored dessert doesn’t look like cake to me. It looks more like some kind of candy. The Streusel Thingy recipe looks very time consuming, but so worth it.


    1. The rainbow colored cake is actually very soft in texture; almost like a Japanese mochi.

      That streusel thingy does have many steps but they aren’t difficult in and of itself.

      Liked by 1 person

  4. Ooh; another delicious-looking re I’ve that uses sourdough discard. You are becoming g my go-to person for these. I love cinnamon in both sweet and savoury dishes. I’d love a slice of your “streusel thingy” 😂😂 and the stripey sweet looks interesting too.


    1. I started cultivating my started with the main intention of Discard Baking. I have since baked bread with fed sourdough, although my breads tend to be of the heavier varieties (spelt, ragi, chickpea). I have experimented with lots of SD discard cake recipes, but this one is my absolute favourite!

      Liked by 1 person

    1. Would I be very biased to say That Streusel Thingy is my favourite?
      I think I just found store-bought desserts generally too sweet for my taste – we cut down on a lot of sugar, and we tend to replace white sugar with brown where we can.

      Liked by 1 person

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