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Raspberry & Cream Cheese Streusel Cake
Rated 5.0 stars by 1 users
Category
Baking recipes
Cuisine
British
Author:
Emily Davenport
Servings
10 servings
Calories
354
This Raspberry & Cream Cheese Streusel Cake is a delicious mix of textures and flavours with a tasty sugary top and a moist berry centre. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Caster sugar 150g (5oz)
- Unsalted butter 200g (7oz), 150g (5oz) of it softened
- Eggs 2
- Almond extract a few drops
- Ground almonds 25g (1oz)
- Self-raising flour 200g (7oz), sifted
- Raspberries 200g (7oz)
- Soft cream cheese 50g (2oz)
- Demerara sugar 50g (2oz)
Directions
Preheat oven to 180°C/160°fan/Gas 4. Grease and line a 900g (2lb) loaf tin.
Beat together caster sugar and the softened butter until light and fluffy. Beat in eggs, one at a time, and almond extract. Fold in ground almonds and 150g (5oz) flour. When combined, gently fold in raspberries. Spoon half the cake mixture into prepared tin, then top with teaspoonfuls of cream cheese. Cover with remaining cake mixture and smooth the top. Rub remaining butter into remaining flour, then stir in demerara sugar. Spoon onto cake. 5 Bake for about 1 hour until golden and a skewer comes out clean. Leave to cool in tin.
Nutrition
Calories 354, Fat 21.5 grams, Saturated Fat 12.4 grams
