Preparation

• 1
  Pre-heat your oven to 180 degrees Celsius and have your 9 inch cake tin ready lined with parchment paper.
• 2
  In a bowl, combine all the ingredients for the crumb topping and mix together with the help of a spoon. Set aside.
• 3
  In a separate bowl, beat together the unsalted butter and sugar until it forms a creamy mixture.
• 4
  Add the vanilla essence followed by the eggs (one by one) and beat again until well-combined.
• 5
  In a dry bowl, sift together the all purpose flour, baking soda, and baking powder. Mix well with the help of a spoon until well-combined.
• 6
  Add the flour mixture to the batter a little at a time and alternate with either yogurt or fresh cream. (This would help make your cake light).
• 7
  Fold the mixture with the help of a spatula until all the ingredients are well-combined.
• 8
  Place half of the batter in your baking tray, and spread well with the help of a palette knife. Now add half of the crumb toppings on top of the batter.
• 9
  Place the remaining batter over the crumbs topping. Spread carefully making sure the crumbs do not mix with the batter.
• 10
  Add the remaining crumbs topping on top of your cake.
• 11
  Bake the cake in your pre-heated oven at 180 degrees Celsius until a skewer inserted in the centre of the cake comes out clean.
• 12
  Once your cake has baked, run a knife through the sides to ensure the cake does not stick to the tin and remove the outer edge of the cake tin. Allow the cake to cool completely over a wire rack before removing the base of the cake tin.
• 13
  Congratulations! Your Nutty Layer Cake is now ready to be enjoyed with a cup of tea or coffee!