Raisin Streusel Cake Recipes

RAISIN STREUSEL CAKE

Steps:

• For Streusel: Position rack in center of oven and preheat to 350F. Coat 9x9-inch pan with 2-inch-high sides generously with margarine. Mix 1/4 cup margarine, sugar and spices in medium bowl. Gradually add matzo meal and mix until crumbly. Spread half of streusel on baking sheet and bake until golden and crisp, about 10 minutes. Cool and break into bits. For Cake: Combine first 4 ingredients in small bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry. Using same beaters, beat egg yolks and remaining 1/3 cup sugar in another bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted. At low speed, beat in nondairy creamer, then margarine, lemon peel and lemon juice. Add dry ingredients and stir until well blended. Fold in egg whites in 2 additions. Pour half of batter into prepared pan. Sprinkle baked streusel over. Sprinkle with half of raisins. Spread remaining cake batter over. Sprinkle with unbaked streusel and remaining raisins. Bake until tester inserted into center of cake comes out dry, about 40 minutes. Cool cake in pan on rack. Cover with foil and let stand 1 hour to soften topping. (Can be prepared 2 days ahead. Keep covered and store at room temperature.) Cut into squares and serve. Serves 12. Bon Appetit April 1992

RAISIN STREUSEL CAKE

Steps:

• For Streusel:
• Position rack in center of oven and preheat to 350°F. Coat 9x9-inch pan with 2-inch-high sides generously with margarine. Mix 1/4 cup margarine, sugar and spices in medium bowl. Gradually add matzo meal and mix until crumbly. Spread half of streusel on baking sheet and bake until golden and crisp, about 10 minutes. Cool and break into bits.
• For Cake:
• Combine first 4 ingredients in small bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry.
• Using same beaters, beat egg yolks and remaining 1/3 cup sugar in another bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted. At low speed, beat in nondairy creamer, then margarine, lemon peel and lemon juice. Add dry ingredients and stir until well blended. Fold in egg whites in 2 additions.
• Pour half of batter into prepared pan. Sprinkle baked streusel over. Sprinkle with half of raisins. Spread remaining cake batter over. Sprinkle with unbaked streusel and remaining raisins. Bake until tester inserted into center of cake comes out dry, about 40 minutes. Cool cake in pan on rack. Cover with foil and let stand 1 hour to soften topping. (Can be prepared 2 days ahead. Keep covered and store at room temperature.) Cut into squares and serve.

ULTIMATE STREUSEL CAKE

Steps:

• Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 10-inch Bundt pan (or other tube pan with 3-quart capacity); set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla; stir until combined. Add the reserved flour mixture and sour cream, and stir just until well combined. Spoon half the batter into the bottom of the prepared pan. Make a well in the batter, and crumble 2/3 of the streusel mixture into the well. Top with remaining batter, smoothing top. Sprinkle remaining streusel evenly over the top. Bake until golden brown and a cake tester comes out clean, about 1 hour.
• In a medium bowl, whisk together the confectioners' sugar and milk until well combined; set aside, covered with plastic wrap, until ready to use. Cool cake until just warm before drizzling with icing.

RAISIN SNACK CAKE

Steps:

• Place the raisins in a bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside., In a small bowl, cream butter and brown sugar. Add egg and vanilla; beat just until blended. Combine the flour, baking powder and salt; add to creamed mixture. Stir in raisins. , Pour into an 8x4-in. loaf pan coated with cooking spray. Combine sugar and cinnamon; sprinkle over batter. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

EASY RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
• In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
• In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.

CINNAMON STREUSEL COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside.
• Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients.
• Spread 1/4 of the batter into each of the prepared cakes pan and spread 1/4 of the streusel filling over each. Repeat once more, spreading layers evenly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

CINNAMON-RAISIN COFFEE CAKE

Steps:

• In a bowl, beat sugar, oil, eggs and vanilla until smooth. Combine flour, baking soda and salt; add to the sugar mixture alternately with yogurt. Stir in raisins. Pour half of the batter into a greased 9-in. square baking pan. , Combine topping ingredients; sprinkle half over batter. Top with remaining batter and topping. Cut through batter with a knife to swirl the topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BANANA & RAISIN MARBLED CHOCOLATE STREUSEL CAKE

Steps:

• Preheat fan oven to 170 deg C, then grease a 9" spring-form round cake tin with a little margarine.
• Make the streusel topping by sifting the flour & ginger into a bowl then mix in the sugar & finish by rubbing in the margarine until the mixture resembles uneven, coarse crumbs of varying sizes. Set aside.
• To make the cake, sift the flours, cinnamon & salt into a bowl. Split the flour mix 50/50 into 2 bowls & into one, add the cocoa & mix well.
• In a separate bowl, place the margarine & sugar & beat with a wooden spoon until light & fluffy. Gradually beat in the eggs to avoid splitting (if it does add a tbsp of the flour mixture) & divide the mixture into two separate bowls. Into one bowl gradually fold in the white flour mixture & into the other bowl fold in the cocoa flour mix. Mix both with the milk.
• Mash the bananas in a small bowl with a fork. Spoon the two contrasting cake mixtures alternately into the prepared tin, swirl with a skewer to give the marbling effect & level. Cover with the mashed bananas & scatter over the raisins. Then evenly sprinkle over the streusel topping crumb mixture.
• Bake in the centre of the preheated oven for 1 hour or until firm to the touch with a crunchy golden top ( & a skewer pulls out clean). Leave to cool in the tin before opening the side. Dust the cake with icing sugar before serving.
• Delicious served slightly warm with vanilla ice-cream for an indulgent treat!