CREME FRAICHE CAKE with HAZELNUT CINNAMON STREUSEL

250 grams softened butter

1 1/2 cups sugar

3 eggs

1 1/2 teaspoon vanilla essence

3 cups flour

...
1 1/2 teaspoon baking powder

1 1/2 teaspoon bicarb of soda

1/4 teaspoon salt

375 ml creme fraiche



STREUSEL



This is the easiest done in a food processor.



Mix:

1 cup brown sugar

3 heaped teaspoons flour

3 teaspoons melted butter

1 teaspoon cinnamon

100 grams chopped Hazelnuts (or walnuts, pecans)



Heat oven to 180 deg. C. Grease two small loaf tins. Mix butter, sugar, eggs and vanilla. Beat for 2 minutes. Mix in flour, baking powder, bicarb of soda and salt alternately with creme fraiche. Spread 1/2 of the batter (approx. 1 1/2 cups) into each pan. Sprinkle each wiith 1/4 of the streusel mix. Repeat. Bake for 1 hour.



If you prefer a more aesthetically pleasing shape choose a container of at least 3 liter capacity.