Coffee Streusel Cake Recipe

50 g/2 oz/¼ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

1 egg, lightly beaten

10 ml/2 teaspoons coffee essence (extract)

100 g/4 oz/1 cup self-raising (self-rising) flour

A pinch of salt

75 g/3 oz/½ cup sultanas (golden raisins)

60 ml/4 tablespoons milk

For the topping:

50 g/2 oz/¼ cup butter or margarine

30 ml/2 tablespoons plain (all-purpose) flour

75 g/3 oz soft brown sugar

10 ml/2 teaspoons ground cinnamon

50 g/2 oz/½ cup chopped mixed nuts

Method:

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the egg and coffee essence, then fold in the flour and salt. Stir in the sultanas and enough milk to make a soft dropping consistency.

To make the topping, rub the butter or margarine into the flour, sugar and cinnamon until the mixture resembles breadcrumbs. Stir in the nuts. Sprinkle half the topping over the base of a greased and lined 20 cm/8 in cake tin (pan). Spoon in the cake mixture and sprinkle with the remaining topping. Bake in a preheated oven at 220ºC/425ºF/gas mark 7 for 15 minutes until well risen and springy to the touch.