Berries Streusel cake 梅果蛋糕

Ann Low

11 years ago

I love streusel cake especially with berries. So by coincidence I had the chance to try LWF’s Berries cake when a few of us gathered together for a lunch 2 weeks ago. I really love the streusel topping. It wasn’t too sweet and had a the juicy sourish taste of blueberries and cranberries in the middle and not too dry cake base. It made me craved for another piece and I can’t wait to bake this scrumptious cake myself with LWF’s easy recipe. So perfect with a cup of coffee! Even my friend who shared this cake, also gave a thumbs up!

If you’re new to my blog and would like to receive new post update and never miss a recipe, please subscribe with your email address at follow.it (the subscribe box is at the sidebar or click at the following >> Anncoo Journal below the recipe). ~~ Thank you!

Berries Streusel cake

It wasn't too sweet and had a the juicy sourish taste of blueberries and cranberries in the middle and not too dry cake base.

Author Ann Low

Prep Time 20

Cook Time 40

Total Time 1

Course Snack

Cuisine International

Servings 6

Ingredients

Streusel toppings

50 g plain flour
40 g almond meal
1/3 cup brown sugar - I used 70g raw sugar
50 g salted butter - cut into small cubes

Fruit toppings

250 g blueberries - fresh or frozen
125 g cranberries - fresh or frozen
2 tbsp fine sugar
2 tbsp lemon juice
1 tsp corn flour - + a little water to make a corn starch solution

Cake batter

125 g salted butter
1 cup caster sugar 100g
2 large eggs
zest from 1 lemon
1/4 cup dairy whipping cream (50g) - + 1/2 cup milk (100g)+ 2 tbsp lemon juice - mix & set aside
2 cups self-raising flour (300g) - sift

Instructions

Combine all ingredients for toppings. Rub butter into flour mixture till crumbly. Keep chill in fridge.
Place all ingredients of fruit toppings in a small saucepan (except corn flour solution). Warm up till sugar melts and berries are slightly soften. Thicken up corn flour solution. Set aside to cool before using.
Cream butter and sugar together. Beat in one egg at a time. Mix in the lemon zest. Gradually add the sifted flour, alternate with milk mixture.
Pour cake batter into greased and lined 9" square pan. Scatter the fruits toppings evenly on the batter and top with streusel.
Bake in preheated oven 190C for 15 mins, lower to 180C for another 25 mins.