Raisin & Walnut Streusel Cake
Prep time: 20 minutes
Cook time: 50 minutes
Makes: 1 cake
INGREDIENTS
Cake
1 ½ cups milk
2 tsp lemon juice
230g softened butter
1 ¼ cup caster sugar
1 tsp vanilla extract
1 tsp lemon zest
2 large eggs
2 cups plain flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp allspice
1 cup FreshLife Seedless Raisins
2 Granny Smith (or similar) apples, peeled, cored, and thinly sliced
Streusel Topping
¼ cup brown sugar
¼ cup caster sugar
¼ tsp cinnamon
⅓ cup flour
½ cup FreshLife Californian Walnut Pieces, roughly chopped
60g cold butter, cubed
METHOD
Pre-heat the oven to 180℃ and grease a 20cm spring form pan.
Warm the milk and add the lemon juice, allow to sit for 10 minutes until lightly curdled.
Cream together the butter and sugar until light and fluffy. Slowly mix in the vanilla extract, lemon zest and eggs, one at a time.
Pour in the milk a little at a time, mixing between each addition to avoid lumps and mix until you reach a smooth consistency.
Whisk the dry ingredients together in a bowl. In a separate bowl, add the raisins and ½ cup of the dry ingredient mix and toss until the raisins are covered (this helps to stop them sinking to the bottom of the batter).
Add the dry ingredients to the wet until just combined but not overmixed. Fold in the raisins with the remaining dry ingredient mix, then pour the batter into the prepared pan and smooth the surface. Arrange the apple slices over the top of the batter.
Make the streusel topping: combine the sugars, cinnamon, chopped walnuts, and flour in a bowl. Add the cold cubed butter and mix with your fingers or a fork until it reaches a sandy consistency.
Sprinkle evenly over the cake. Bake for 50 minutes or until a toothpick inserted in the centre comes out clean. Cover with baking paper after 35 minutes so it doesn’t brown too much.
Cool for 15 minutes before serving with a dollop of whipped cream, plain yoghurt, or ice cream.