This Raspberry Streusel Cake is a delightful concoction that combines a buttery streusel topping with a moist and airy sponge cake, punctuated by the sweet tang of fresh rasp for an unforgettable taste experience. The streusel provides a perfect crunchy contrast to the soft cake, making every bite a perfect balance of textures and flavors. Enhanced with a dual raspberry and lemon icing, this cake is not only visually appealing but also incredibly delicious.
Why You’ll Love This: The cake’s appeal lies in its exquisite layering of flavors and textures. The crumbly streusel topping, combined with the light and fluffy sponge and the burst of raspberry flavor, creates a symphony in your mouth. It’s an all-season delight that brings the bright zest of summer raspberries into a comforting, crumbly cake. Perfect for those who appreciate a cake that’s not overly sweet but still indulgent.
Perfect Occasion: This Raspberry Streusel Cake is perfect for a wide range of occasions, from family gatherings and brunches to afternoon tea and even as a special weekend treat. It’s particularly suited for celebrations where a lighter, fruitier cake is desired, such as spring and summer garden parties.
Decoration Tips: To dress up 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 feast for the eyes.
Ingredients:
- Cake:
- 400ml milk
- 1 tbsp apple cider vinegar
- 350g plain flour
- 300g super fine sugar
- 1 tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 150ml coconut oil or other neutral oil
- 90g raspberries
- Streusel:
- 45g flour
- 35g sugar
- 30g butter
- Icing:
- 60g icing sugar
- 3 tbsp lemon juice
- 4 defrosted raspberries
Reworded Recipe:
- 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; set aside to curdle for a few minutes.
- In another bowl, combine flour, baking soda, baking powder, and salt.
- Add sugar, oil, and vanilla extract to the milk mixture; whisk to combine. Gradually mix in the dry ingredients until smooth.
- Pour the batter into the prepared pan. Sprinkle raspberries evenly on top, followed by the streusel mixture.
- Bake for 50 minutes or until a knife inserted into the center comes out clean.
- Prepare the Icing:
- For the raspberry icing, mash the defrosted raspberries with 1.5 tbsp of lemon juice and 30g of icing sugar. Adjust consistency with more juice or sugar as needed.
- For the plain icing, mix the remaining icing sugar with the rest of the lemon juice. Adjust as necessary for desired thickness.
- Finishing Touches:
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- Drizzle both icings over the cake once it’s slightly cooled.
Slice and enjoy this decadent Raspberry Streusel Cake, a delightful treat that’s bound to be the star of any dessert table!
