Streusel cake



  • 125g butter, softened
  • 1 cup caster sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 1 3/4 cups self-raising flour
  • 1/2 cup milk
  • 1/4 cup plain flour
  • 30g butter, chilled, chopped
  • Double cream, to serve


  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon demerara sugar
  • 1/2 cup chopped pecan nuts
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground mixed spice


Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round springform pan. Line base and side with baking paper.


Step 2Make streusel Combine brown sugar, demerara sugar, pecans, cinnamon and mixed spice in a bowl.

Step 3Using an electric mixer, beat softened butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in self-raising flour and milk.

Step 4Spread two-thirds of batter into prepared pan. Top with half the streusel. Spoon over remaining batter. Smooth top.

Step 5Place plain flour and chilled butter in a bowl. Using your fingertips, rub butter into flour mixture until mixture resembles coarse breadcrumbs. Stir in remaining streusel. Sprinkle over cake.

Step 6Bake for 50 minutes to 1 hour or until a skewer inserted into the centre comes out clean (cover loosely with foil if over-browning). Stand in pan to cool. Serve with cream.

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