A delicious streusel moisse cake, lightly spiced to perfection for the perfect afternoon tea treat!
- FOR THE STREUSEL FILLING:
- ⅔ cups light brown sugar
- ½ cups Flour
- 1 teaspoon Ground cinnamon
- 60 grams Butter without salt
- FOR THE CAKE:
- 120 grams Butter without salt
- 1-½ cup light brown sugar
- 2 Eggs
- 2-½ cups Flour
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- ½ teaspoon Salt
- ¼ teaspoons Ground clove
- ⅛ teaspoons Ground nutmeg
- 2 cups Applesauce
- ½ cups Raisins or cranberries (optional)
- ½ cups Chopped nuts (optional)
Preheat the oven to 160°C (325°F). Line or grease a 23 cm x 13 cm (9 × 5 inch) loaf pan and set aside.
For the streusel topping:
Place the light brown sugar, plain flour, ground cinnamon and butter in a bowl. Rub the mixture between your fingers, working the butter into the mixture, until you have a breadcrumb-like consistency. Set the bowl aside.
For the cake:
Beat butter on medium-low speed with electric mixer until creamy. Gradually add the brown sugar little by little until you get a light and creamy consistency. Add eggs, beating until just combined.
In another bowl, combine flour, baking soda, cinnamon, salt, cloves and nutmeg.
Set the electric mixer to low speed and start adding the flour mixture and applesauce alternately. You want to add a little flour, then applesauce, then flour, and so on, starting and ending with the flour mixture. Stir in optional ingredients if using.
Pour the batter into the greased loaf pan. Sprinkle the streusel filling in an even layer.
Bake for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool completely in pan on wire rack before trying to unmold (about 1 hour).