Raisin Crumb Cake
A moist raisin crumb cake with a sweet nutty streusel topping, perfect for breakfast or tea time, appealing to those who love rich flavors and comforting textures.
Ingredients
Instructions
- Mix the flour, salt, sugar, and shortening with your hands, keeping 3/4 cup of the mixture aside for the topping.
- Add raisins and chopped nuts to the remaining dry ingredients and stir.
- Mix soda into the buttermilk, then add the beaten egg, molasses, and vanilla.
- Blend the wet mixture into the dry ingredients until well combined.
- Pour the batter into a well-greased 9-inch cake pan.
- Sprinkle the reserved 3/4 cup of crumbs on top of the batter.
- Bake in a slow oven at 325°F (160°C) for 50 minutes.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you're out of buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Adding a pinch of nutmeg can enhance the flavor profile, giving a warm spice note that complements the raisins. This cake can also be made with other dried fruits for a variation.
Serving Suggestions
This Raisin Crumb Cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a cup of coffee or tea, making it a perfect choice for brunch or dessert. For a festive touch, serve alongside Cherry Rum Cake(From 1975 Edition) during celebrations.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice a piece and warm it in the microwave for 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Crumb Cake contains roughly 652 calories, with 11g protein, 115g carbohydrates, and 18g fat. It is an excellent source of protein (22% of the Daily Value) and calcium (21% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 593mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of nuts in the recipe?
Absolutely! While chopped walnuts or pecans are traditional, feel free to use any nuts you prefer or have on hand. Almonds or hazelnuts can add interesting flavors and textures to the cake. Just be sure to chop them finely for even distribution.
Is it possible to make this cake without raisins?
Yes, you can omit the raisins if you prefer a different flavor. Consider substituting with dried cranberries, chopped dates, or even chocolate chips for a sweeter twist. Just keep in mind that the moisture content may vary slightly depending on your choice of substitute.
Can I freeze this cake for later use?
Yes, this cake freezes well! To freeze, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw it overnight in the refrigerator before serving, or let it sit at room temperature for a few hours.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).