Zutaten für Beer Cake With Streusel Topping
- Self-rising flour (not used in this recipe; all-purpose flour with separate leavening is specified)
- 1 cup granulated sugar (for cake), 1/2 cup packed brown sugar (for streusel)
- Sultana (not used in this recipe)
- Currants (not used in this recipe)
- 2 large eggs
- 1/4 cup (1/2 stick) cold unsalted butter
- 1 cup beer
- 2 cups all-purpose flour (1 1/2 cups for cake, 1/2 cup for streusel)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1 teaspoon ground cinnamon
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Zubereitung von Beer Cake With Streusel Topping
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together beer, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- For the streusel topping: In a medium bowl, combine flour, brown sugar, oats, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour the cake batter into the prepared pan and sprinkle evenly with the streusel topping.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
233g
Fat
63g
Carbs
36g
