Raspberry & Cream Cheese Streusel Cake

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.

Cream Cheese Raspberries

5/5
1

1hr 10 mins plus cooling

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)

Instructions

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.

Cook’s Tips

Use blueberries instead of raspberries, if you prefer.