Raspberry streusel loaf cake

Raspberry streusel loaf cake

Loaf ai lamponi

By
From
The Italian Baker
Serves
8-10

This recipe can be used as a base for many variations, with blueberries, blackberries or even apples in place of the raspberries. When I lived in Los Angeles, I used to often go to a café near Hollywood Boulevard to have a slice of this for breakfast with a cup of coffee. Few things work magically like raspberries, and they really are one of my favourite little fruits. If you bake this for a Sunday morning breakfast or picnic in the park, your family and friends will thank you!

Ingredients

Quantity Ingredient

For the streusel

Quantity Ingredient
75g plain flour
6 tablespoons caster sugar
115g butter, chilled and diced

For the cake

Quantity Ingredient
170g butter, at room temperature, plus extra for greasing
340g plain flour, plus extra for dusting
2 1/2 teaspoons baking powder
250g caster sugar
1 lemon, zest finely grated
1 teaspoon vanilla extract
3 eggs
175g sour cream
250g raspberries

Method

  1. Preheat the oven to 180°C. Butter the base and sides of a 1lb loaf tin and dust with flour.
  2. To make the streusel, put the flour, sugar and diced butter in a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. (You can do this in a food processor if you like.)
  3. For the cake, sift the flour and baking powder into a bowl and set aside. Put the sugar and lemon zest into the bowl of a stand mixer (or into a mixing bowl and use electric hand-held beaters) and beat on a low speed. Add the butter and vanilla and continue beating until light and fluffy, then beat in the eggs one at a time, followed by the sour cream. When thoroughly combined, fold in the flour and baking powder mixture in three additions.
  4. Using a spatula, fold in half the raspberries, taking care not to break them up. Pour the mixture into the loaf tin and top with the remaining raspberries, pressing them into the mixture a little. Sprinkle the streusel mixture evenly over the top and bake for about 40–45 minutes, until a skewer inserted in the middle comes out clean (except for some raspberry smears).
  5. Leave to cool in the tin for 15 minutes before inverting on to a wire rack. Leave to cool completely before serving.
Tags:
baking
cakes
biscuits
Italian
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