Chocolate Pecan Streusel Cake

5 from 2 votes

Chocolate Pecan Streusel Cake

This chocolate pecan streusel cake has a soft, buttery crumb with a crisp crunchy crust and a generous layer of spicy chocolate, pecan and cinnamon streusel. It's an easy cake to make, with rich chocolate, toasted pecans and warming spices making it rather addictive. Just grab a cup of tea or coffee and tuck in.

Prep Time25

Cook Time45

Total Time1 10

Course: Afternoon Tea

Cuisine: American

Keyword: cake, chocolate, loaf cake, pecans

Servings: slices

Calories: 440kcal

Author: Choclette @ Tin and Thyme

Equipment

silicone bundt mould (affiliate link) optional

Ingredients

Streusel

100 g pecan nuts toasted
90 g dark chocolate (I used Green & Black's 70%)
4 tbsp light muscovado sugar
1 ½ tsp ground cinnamon
½ tsp ground cayenne pepper or chilli flakes

Cake

250 g unsalted butter softened
150 g golden caster sugar (I used cardamon sugar)
2 large eggs
250 ml natural yoghurt
300 g wholemeal spelt flour
2 tsp baking powder
½ tsp bicarbonate of soda (baking soda)
1 pinch fine sea or rock salt

Metric - US Customary

Instructions

Streusel

Roughly grind the pecans, chocolate, sugar and spices together in a coffee grinder or food processor. Put aside until needed.
100 g pecan nuts, 90 g dark chocolate, 4 tbsp light muscovado sugar, 1 ½ tsp ground cinnamon, ½ tsp ground cayenne pepper

Cake

Grease and line the bottom of a large (900g, 2 lb) loaf tin or lightly oil a bundt tin. Then preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Cream the butter and sugar together until light and fluffy.
250 g unsalted butter, 150 g golden caster sugar
Beat in the eggs, one at a time.
2 large eggs
Sift in the flour, baking powder, bicarbonate of soda and salt, then partially mix it in.
300 g wholemeal spelt flour, 2 tsp baking powder, ½ tsp bicarbonate of soda (baking soda), 1 pinch fine sea or rock salt
Add the yoghurt and mix that in as gently as possible until everything is incorporated.
250 ml natural yoghurt
Spoon half the mixture into the prepared loaf tin or bundt pan.
Sprinkle half of the streusel over the top.
Spoon in the rest of the cake batter and level.
Finally, sprinkle the remaining streusel over the top and press it down gently with the back of a spoon.
Bake in the middle of the oven for 45 minutes or until an inserted skewer comes out clean. Place a piece of tin foil or baking paper over the cake for the last 15 minutes to stop the top burning.
Leave in the tin to cool for ten minutes, then turn out onto a serving plate. Dust with a little icing sugar once completely cool, if liked.

Notes

If you use a loaf tin, you may have some leftover batter. It will depend on its size. If you do, make a couple of streusel muffins as well, but bake them for just 20-25 minutes.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition