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Irresistible raspberry streusel cake: a perfect blend of butter crumbs, soft sponge and sweet raspberries

Irresistible raspberry streusel cake: a perfect blend of butter crumbs, soft sponge and sweet raspberries

This raspberry streusel cake is a delicious concoction that combines a buttery streusel topping with a soft, airy sponge cake, punctuated by the sweet flavor of fresh rasp for an unforgettable taste experience. The streusel provides a perfect crunchy contrast to the soft cake, making each bite a perfect balance of textures and flavors. Accented with a double raspberry and lemon frosting, this cake is not only visually appealing but also incredibly delicious.

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Why you'll love it: The appeal of the cake lies in its exquisite layering of flavors and textures. The crumbly streusel topping, combined with the light, fluffy sponge cake and the burst of raspberry flavor, creates a symphony in your mouth. It's an all-season treat that brings the bright zest of summer raspberries into a comforting, crumbly cake. Perfect for those who appreciate a cake that is not too sweet but nevertheless delicious.

Perfect occasion: This raspberry streusel cake is perfect for a wide range of occasions, from family gatherings to brunches to afternoon tea and even as a special weekend treat. It is particularly suitable for celebrations where a lighter, fruitier cake is desired, such as spring and summer garden parties.

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Decorating Tips: replaces the word nice with empty dress the cake, consider adding fresh raspberries and a sprinkle of powdered sugar on top of the icing for added elegance. Edible flowers or a few mint leaves can also enhance the visual appeal, making it not only delicious to eat but also a treat to the eyes.

Ingredients:

  • Cake:
    • 400 ml of milk
    • 1 tablespoon of apple cider vinegar
    • 350 g plain flour
    • 300 g of ultra fine sugar
    • 1 teaspoon of baking soda
    • ¾ teaspoon baking powder
    • ¼ teaspoon of salt
    • 1 teaspoon of vanilla extract
    • 150 ml coconut oil or other neutral oil
    • 90g raspberries
  • Streusel:
    • 45g flour
    • 35g of sugar
    • 30g butter
  • Icing:
    • 60g of icing sugar
    • 3 tablespoons of lemon juice
    • 4 thawed raspberries

Reformulated recipe:

  1. Prepare the cake:
    • Preheat your oven to 180°C (360°F). Line the bottom of an 8-inch springform pan with parchment paper and grease the sides.
    • Mix milk and apple cider vinegar in a bowl; leave to curdle for a few minutes.
    • In another bowl, combine flour, baking soda, baking powder and salt.
    • Add sugar, oil and vanilla extract to milk mixture; whisk to combine. Gradually incorporate the dry ingredients until smooth.
    • Pour the batter into the prepared pan. Sprinkle the raspberries evenly, then the streusel mixture.
    • Bake for 50 minutes or until a knife inserted in the center comes out clean.
  2. Prepare the frosting:
    • For the raspberry glaze, crush the thawed raspberries with 1.5 tablespoons of lemon juice and 30 g of icing sugar. Adjust the consistency with more juice or sugar if necessary.
    • For the plain icing, mix the rest of the icing sugar with the rest of the lemon juice. Adjust if necessary to the desired thickness.
  3. The finishing touch:
    • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
    • Pour both frostings over the cake once it has cooled slightly.

Slice and enjoy this decadent Raspberry Streusel Cake, a delicious treat that's sure to be the star of any dessert table!

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