Wednesday, 26 December 2012

Christmas Fruit Cake - Yo Ho Ho and a Bottle of Rum

Studded with rubies - Specks of red soaked fruit and nuts

Rich, cinnamony, moist, bursting with boozy fruits and smelling of rum and spice...but not too that you can eat one piece after the other...I know my cake turned out lighter in colour than the classic dark brown but, I burnt three batches of caramel in order to get a dark caramel syrup and then I told myself whats in the colour...that which tastes as good as this cake...with any other colour would taste the same (Thank you.. Shakespeare).

Honestly, I wasn't very sure whether I should call this the Christmas rum cake or Christmas fruit cake..because there is as much rum as there is fruit.. Don't fret.. I cant eat cakes laden with rum either.. So I decided I shall use just as much as my sane self can withstand.

So I have never really baked a Christmas fruit cake before and I decided if I must I should follow traditions. And so the soaking of fruits happened a month or so ago. Ideally the fruits are soaked for a longer period of time, though I don't see how that might have altered the taste of my cake.. ( the cake turned out awesome..). So my vain self went shopping for the ingredients and I say vain because vanity is everything to do with what others think of me...which means that I went about the whole exercise with as much pompousness as I could muster...telling the whole world about it...even the uninterested shopkeeper...just made me feel like a pro who does this every year. So here is my list of fruits for the traditional soaking ( Brit, Austrian, French, German, American...all rolled into one )

100 gms Dark/Golden Raisins
100 gms Prunes
100 gms Candied Ginger
100 gms Mixed Peel
100 gms Dried Figs
100 gms Walnuts
100 gms Cashew
100 gms Almonds
1 Ltr of Dark Rum/Brandy/Red Wine/Whiskey (Use any one or a combination)
4 tbsp of mixed spice powder ( or make your own by dry roasting cinnamon, nutmeg and cloves and grinding them into a fine powder. Alternatively, you can tie these whole spices in a piece of linen and drop it in with your fruits.

Chop the nuts and fruits coarsely, add the spices and pour the rum over so that they are covered with it. Stir   so that everything is incorporated and within a couple of hours you will have to pour some more rum again. The fruits are going to soak it all up . Stir every 2-3 days and add more rum if required. So when I checked after a couple of days it still needed more liquid and since I had a bottle of red wine, I used that.. So in whole I used almost 1 Ltr of liquid (750 ml rum and 250 ml wine put together). If you are using any wine for soaking be sure to stir every two days because the wine might come on top and might ferment. Keep it airtight.

So all this was a month ago. Three days ago it was time to turn these into the perfect Christmas Fruit Cake. So I started with the caramel.. It is going to give your cake a deep dark colour. The darker you get without burning it, the better. My earlier experiments in caramel making haven't been too encouraging, and this time  was no different.. got it right the fourth time and had loads dark and bitter caramel .. not to mention the pans to scrub and clean. 

You can use brown sugar instead of white, but brown sugar is going to make the cake stickier and I personally do not like the texture of the cake with brown sugar... they are restricted to cookies and puddings in my kitchen. Also, brown sugar burns faster than white, so be careful.

Ingredients for the caramel:

2 cups white sugar (16 fl. oz)
1 cup of water ( 8 fl.oz)


Take the sugar in a heavy bottomed pan, and bring it up to a medium heat. Be patient. Do not stir. Around 4 mins later the sugar around the edges will start melting and changing colour. Be Patient. Do not be tempted to stir with a spoon. If at all, give the pan a swirl. Sugar will melt further. Again, do not be tempted to stir with a spoon, because that will crystallize the sugar and you will have lumps in your caramel. It takes around 8 mins or so for all the sugar the melt and change colour. 

After three burnt batches patience was thrown out of the window and I started to stir with a spoon and there I had crystallized sugar, but never mind. all you have to do is strain it out of your caramel... So if you have the strong urge to stir with a spoon, go ahead ...and professionals will tell you that a little water will dissolve the crystals. don't bother..just strain it..its simpler. 

Once the sugar melts, switch off the gas stove, wear kitchen gloves and pour the water into the pan and quickly move away. Once the splattering stops stir the water into the caramel. leave it to cool and it will thickens as it cools. If you do have lumps in the caramel, strain it while its still warm, because the thicker it gets the more difficult it is for it to come out of a strainer.

And so after all that trouble with the sugar, I did manage to make 1.5 cups (12 fl.oz) of golden coloured caramel and here is how it looked

So we have the fruits soaking, the caramel ready and now its time to make the batter.


250 Gms butter, melted and at room temperature
5 eggs, at room temperature
2 cups whole wheat flour (16 fl.oz)
3 tsp baking powder
1 cup sugar, powdered
2 tbsp of cinnamon powder
1 tsp of nutmeg powder
1 tsp powdered cloves
1 tbsp dry ginger powder
1/2 cup of orange marmalade (4 fl.oz) ( purely optional, but extremely desirable)
3 cups of soaked fruits without the rum (24 fl.oz)
1 cup of rum from the soaking fruits

Here are few of my observations :

  • I used whole wheat flour here but you can substitute with the same amount of maida/cake flour. Some might argue as to why make this dense cake denser by using whole wheat flour, but thats exactly my point...the cake is already dense so using a lighter flour is not going to change its texture considerably, so I will stick my good pal whole wheat.
  • I did not stick to the traditional creaming method for the batter because we are not aiming at a lighter cake. Dense is in vogue !!
  • Now since I live in tropical weather, the cake has to be finally stashed away in the fridge, otherwise it might get spoiled, so I was contemplating replacing butter with oil, so that the cake will be moist and soft even if it comes out of the fridge, but again I would have to thaw it to maximize the taste, so I decided to use butter so I can still have the buttery flavour in the cake.
  • Orange marmalade is an optional ingredient, but I baked one cake with it and another without it.. and there was a difference... the slight hint of orange. Yeps, I baked two cakes...One was for gifting away and the other is still resting in my cake box and getting better with each passing day. Its Christmas after all and the season for giving.


1. Preheat the oven to 200 degree Celsius.  Grease and line a 20 cm x 20 cm cake pan with baking sheet.

2. Melt the butter and let it cool to room temperature.

3. Sift the flour and baking powder together. Set aside.

4. Use a hand blender and beat the melted butter and the powdered sugar. Add the eggs ( all at once or one at a time... its your choosing). and beat well till light and frothy. Add the caramel, orange marmalade, the powdered spices and beat well. Add the rum from the soaked fruits and beat well till all the wet ingredients are well combined.

5. Ad the dry and sifted ingredients slowly and beat just until incorporated.

6. Fold in the soaked fruits. You might want to dredge the fruits in flour to prevent sinking at the bottom, but in the first cake I did that and the second time around I did not and it made no difference at all. 

7. Pour the batter into the cake batter and bake for 10 mins at 180 degree Celsius and then for 35 min at 160 degree Celsius.

8. If you feel the crust is getting darker, take the pan out carefully and cover with aluminium foil and put the pan back into the oven immediately and bake again.

9. The cake is done when a tooth pick inserted at the center comes out clean. Take the cake out and leave to cool completely. The cake will not dome or sink at the center so even of you don't need a bundt pan for the cake.

10. Ideally, all Christmas fruit cakes are brushed with the left over rum from the soaked fruits. Holes are poked over the cake with a skewer and rum is brushed or poured over the cake for it to absorb. Its called feeding the cake. But this is one step I skipped. The cakes are baked 10-15 days in advance and rum is poured 4-5 times into the cake till Christmas. Or a cheese cloth is soaked in the rum and the cake is wrapped in it.. And on Christmas, the cake is served with almond paste or marzipan or just like that.

So Merry Christmas and Happy Baking !!!

Monday, 20 August 2012

Raisin, Honey and Oatmeal Cookies - Finally the Real Breakfast Cookie !

Giant cookies - Available in King and Queen Sizes

Two weeks of unlimited baking...Yet another of my Baking Workshops comes to an end...Whoa ! What fun!  Imagine baking every single day for the last 15 days...and one of my favourites being the Raisin, Honey and Oatmeal Cookies...Large jumbo cookies...This one is essentially the cookie that you can grab when you are on the then will make a mental note to grab two next time you are on the run !! Why it makes this one, the ultimate breakfast cookie, is because it is filled with Quick Rolled Oats, Whole Wheat, Dried fruits, Walnuts, Honey and a generous sprinkle of cinnamon...I am not going to start off on the nutritional facts, but this is definitely quite a power packed cookie, and with all that honey, raisins and cinnamon, this one tops the taste chart too.

I have tried baking similar cookies with less butter, but they are no where near these...moist and chewy from  all that honey and if you want it crisper, just bake a little longer at a lower temperature ( see method for temperature details) on the bottom rack and they turn crisp around the edges and still stay chewy inside and, better still...if you want it crisper all through to the center, it needs a little more persuasion...bake it just a lil longer...But which ever way you bake them, they turn a beautiful deep brown with the honey and sugar caramelized  all around the edges. What I do, is, bake one batch this way and another batch that way, making sure I have the best of both , the chewy world and the crispy world !!

And if you are looking for something that can wean you off chocolate, this might just be the answer for you.... and if this cant do it, then you really are a faithful chocoholic !!


1 cup honey ( 8 Fl.oz.)
1 cup Quick cooking Oats (like Quaker) ( 8 Fl.oz.)
1/2 cup Whole Wheat Flour ( 4 Fl.oz.)
2 large eggs
100 Gms Butter (Salted / Unsalted)
1/2 cup white sugar, powdered ( 4 Fl.oz.)
2 tsp baking powder
1 cup raisins ( 8 Fl.oz.)
3 tbsp cinnamon powder
1 tsp nutmeg powder

You can reduce the cinnamon and nutmeg to 2 tbsp and 1/2 tbsp respectively, but I love the punch that these aromatic spices deliver and also colour the cookie a shade darker.

Also, you can reduce the white sugar to 1/4 cup ( 2 Fl.oz.), but again this extra sugar aides in caramelizing the honey.

This is a drop cookie, so the batter will have a drop consistency. This particular one is wetter than the others because of the honey which is runny (!! my attempt at humour) But don't worry. It will firm up beautifully once it has been refrigerated.

And no, this time I have no photos other than the finished product simply because I forgot. But next time I am baking a drop cookie, I am definitely taking some photographs for easy understanding.


  1. All you need to make this cookie batter is a large mixing bowl and a wire whisk. The batter is made, covered and put into the fridge, all within 10 minutes.
  2. Melt the butter and let it cool down. 
  3. In a large mixing bowl add the butter and the powdered sugar and whisk to mix it well.
  4. Pour the honey and whisk again to mix well
  5. Add both the eggs together and whisk vigorously so that all the wet ingredients are mixed well. 
  6. Next start adding all the dry ingredients, baking powder first, whole wheat flour next and the oats. Mix really well so that all the ingredients are incorporated into the batter.
  7. Time to stir in the add-ons - the raisins. You can add dried fruits, dates, nuts, candied ginger and even choco-chips to this cookie....though I would really prefer to keep chocolate out of this one. You don't need to soak the raisins; they do not dry up during baking, on the contrary, they add to the chewy texture.
  8. Next add the aromatic spices, cinnamon and the nutmeg. If you are adding candied ginger, you can also add dry ginger powder or ginger spice drops to accentuate the ginger flavour.
  9. Mix all the ingredients really well with the whisk, cover with cling film and refrigerate for at least a couple of hours. Better still leave it in the fridge overnight to firm up really well.
  10. Preheat the oven to 250 Degree Celsius.
  11. Take the cookie batter out of the fridge and drop spoonfuls (almost the size of a lemon) onto a baking tray. Space the cookie at least 3 inches apart because they are going to spread out and you don't want them all merging into one large family cookie.
  12. Do not grease the baking tray with any butter/oil, if at all, line it with a baking sheet. The reason being that the butter on the tray will make the tray slippery and will make it easier for the  cookies to slide into one another.
  13. Sprinkle with cinnamon powder or coarse white sugar, if desired
  14. Bake the cookies at  180 Degree Celsius for 18 - 20 minutes and then at 160  Degree Celsius for another 10 minutes. At this point the edges would have turned a golden brown and the centers would still remain soft but firm to touch. If you haven't reached this stage, bake at the same temperature for another 5 -10 minutes.
  15. If you want it crisper, move the tray to the lower rack and bake for another 10 minutes at 120  Degree Celsius. Honey can cause the cookie to burn if you leave them unattended. Keep checking through the glass door to make sure they are not burning. Avoid opening the oven door very often.
  16. Always remember that most kind of cookies need to be baked a tad softer than what you finally would want them to be, because they get crisper while they cool. So if you let them get really crispy in the oven while baking they might get way too hard and you might lose the flavours. But again, this cookie is an exception, because the honey does not let the cooled cookie become very hard.
  17. Once they have baked to your satisfaction, remove from the oven and let them cool on the tray for 3-4 minutes and then gently nudge them out with a flat spatula on a wire rack and cool completely.
  18. Store in an airtight container.

Happy Baking !!!

Monday, 23 April 2012

Butter Cookies - With Whole Wheat and Oats - Dunk them...Eat them

Baked to a Golden Perfection

Summer is here and so are mangoes in bright hues and shades of yellow..Cant have enough of it ever... and summer also brings with it appetizing cold salads and fresh juices, smoothies and milk shakes. And when you want a dose of carbs with all these fruity treats, it has to be this crunchy, crispy and buttery Vanilla Cookies.

Believe me when I say that cookies are a comforting treat, whether just eaten on the go or dunked into a glass of warm milk....or coffee, as in my case...and you definitely can't stop at thank heavens it comes with the goodness of  Oats and Whole Wheat. And even though its whole wheat and oats and butter, this cookie is so light but at the same time filling.

Don't believe any of this?? Try it out for yourself and you will make sure your cookie jar never goes empty again.

This dough can be refrigerated and baked as and when you need.  It can be frozen upto two months if  sealed in an airtight container. Just remember to thaw the dough till you can work with it comfortably. So next time you have  someone over for tea just take the dough out of the refrigerator and treat your guests with warm cookies right out of the oven.

Technically, these are molded cookies, where you would use a mold to give them shape or, instead, you can mold them into small balls or shapes with your hands and bake them and here's how...


100 gms Butter, at room temperature ( Unsalted would do)
1 Egg, at room temperature
3/4 cup Whole Wheat (6 fl.oz.)
3/4 cup Quick Cooking Oats ( like Quaker) (6 fl.oz.)
3/4 cup white sugar (6 fl.oz.)
1 tsp vanilla
1 tsp Baking Powder

Optional Ingredients:
1 tsp Cardamom Powder for a subtle flavor. My kids do not like Cardamom so its an absolute no-no in my house, but Cardamom gives a very Indian twist to the otherwise American Cookie !!


  1. Beat the egg and the vanilla with a spoon. Don't beat air into it. Just mix with the spoon till the yellow and white and the black vanilla combines together.
  2. In you electric blender, powder together the sugar and oats to a coarse powder, about 1 minute. Add the whole wheat and baking powder ( and cardamom, if using) and blend untill all the dry ingredients are mixed well, about 30 seconds.
  3. So now you have a coarse mixture of all the  dry ingredients.
  4. Take the butter in a  deep mixing bowl, add the dry mixture and work the butter into the dry ingredients. Use the dough attachment of your electric mixer , if required.
  5. Add the egg-vanilla and knead it lightly into a dough. Do not over work teh dough, just bring it all together into a soft ball.
  6. It will be very sticky and messy. Don't get disheartened, because it is a good sign. Thats the way the dough should be.
  7. Cover with cling wrap and refrigerate, untill the dough firms up. It should take around one hour. You can make the dough in advance and put it in the refrigerator the previous night and bake it the next morning for breakfast...Perfect !!

 9.  Take the dough out of the refrigerator and make small balls ( lemon sized, not too big) and place them on the baking tray, spacing them about 2 inches apart. Do not flatten them, they will flatten as they bake. 

10.  Also, do not grease the baking tray, line it with baking sheet if required.

11.  Put the moulded cookie dough back into the refrigerator for about 15-20 minutes for it to firm up again, because while you were handling the dough it might have lost its firmness.
12.  Preheat the oven to 250 degree Celsius. 
13.  Bake the cookies at 180 degree Celsius for 12 -15 minutes or till the edges are golden brown and the        center is still slightly soft to touch. (Soft, not uncooked).
14.  Cookies must be taken out of the oven while they are still soft at the center, because they harden as they cool. Don't let them bake till they get crispy in the  oven, then you will end up with rock hard frisbees !!
14.  Turn them around with a flat spatula and cool on a wire rack. Store in an airtight container.

Handy Tip : Cookie dough is always refrigerated before baking, because the butter in the sticky dough (at room temperature) is in melted form. Refrigeration solidifies the butter and when its put in the hot oven for baking, the butter takes time to melt down and meanwhile the basic cookie structure forms. Once the structure is formed your cookie wont ever go flat.

Resist the temptation to eat straight out of the oven !!

Happy Baking !!!

Tuesday, 6 March 2012

Orange Marmalade Cake - Citrus Mania - One and only of its kind !!

Whole Wheat and Oranges - Can't get better than this !

Get set for a fresh burst of orange in your mouth...its like drinking out of an orange deodorant or eating an orange scented candle...Baking this cake is just as easy as peeling an orange - no creaming , no folding and even though it is Whole Wheat, just like every other cake of mine, it is so soft and 'melt-in-your-mouth' that for a moment you might not want to believe me.

I have been baking this cake for a very long time now. Earlier I used the electric mixer and just blended all the ingredients and baked it. All mixing and preparation over within 10 minutes. But after all these years of baking, I guess using some technique while baking is justified. But feel free to go back to the prehistoric era and use the ancient method..:-))

I have also baked these into mini muffins...power packed with the goodness of oranges and Whole Wheat. I am sometimes tempted to mash a banana into this batter, because, one - banana keeps the cake moist even after a few days of baking these, and, two - I love the merger of these two flavors. But I restrain myself because I think the Orange is the king here and should be allowed to rule the Kingdom of Flavours in this cake.

Handy Tip - If you don't have Orange Marmalade, use 1 cup ( 8 fl. oz.) of freshly squeezed orange juice with the pulp and the rind. So you will have only one cup of wet ingredients as opposed to 1 and a 1/2 as in the original recipe.


1 and 1/2 cups of Whole Wheat Flour (12 fl. oz.)
100 gms butter ( Salted or Unsalted ), at room temperature
3/4 cup Sugar  (6 fl. oz.)
4 large eggs
1 cup Orange Marmalade, (8 fl. oz), melted and at room temperature
1/2 cup Fresh Orange Juice, (4 fl. oz), with the pulp (Use out of a carton if you don't have fresh oranges)
2 tsp Baking Powder
Rind of One orange, optional
1/2 tsp Cinnamon, optional
1/2 tsp Vanilla


  1. Grease and line a baking pan ( I used 8" x 6"). I prefer lining my pan with a baking sheet for any fruit or vegetable cake for ease of unmoulding. 
  2. Preheat the oven to 200 degrees Celsius.
  3. Place all the dry ingredients into a large mixing bowl and mix it evenly with a fork or with hand. 
  4. Add the butter and mix thoroughly ( with an electric blender or manually) so that it resembles coarse bread crumbs. Doesn't take too long to do this manually, just a couple of minutes.

Coarse sand like Texture

4. Grate the rind of an orange into the mixture.

Orange rind lends a very citrus flavor to the cake

5.  From this point onwards, take out your electric blender with the paddle attachment or use the wire whisk for mixing the batter manually.
6.  Combine vanilla, melted and cooled orange marmalade and orange juice. Add this to the dry ingredients and mix.Make sure there are no lumps.
7.  Add the eggs, one at a time, and mix well after each addition.
8.  Keep scrapping the sides while mixing and blend till all the ingredients are well combined, no more. That should take anywhere between 5-7 minutes if done manually or even lesser if you use a machine.
9. Pour into the prepared an and bake at 180 degree Celsius for 35 minutes or till a tooth pick comes out clean from the center of the cake.
10. Unmould as soon as you can and cool on a wire rack. If you have used a baking sheet to line your pan, then you can unmould the cake faster ( within 5 minutes of taking out of the oven). Otherwise wait for the cake to loosen from the bottom and unmould.
11. Cool and slice. Serve warm right out of the oven.

12. For more orangy flavor melt some orange marmalade and pour over the cooled cake. Or make an Orange glaze - Mix 1 part of  orange juice with 1/4 past of sugar and simmer over a low flame till it thickens or reduces to 3/4 the original quantity.

Happy Baking !!

Friday, 3 February 2012

Cinnamon Crumb Cake with Cinnamom Filling - Casting a magic spell inside the cake

Crumbly Streusel Topping interspersed with a sticky cinnamon filling...

Hibernating?? ..No....that would be for a much longer period of time....but yes its been quite some time now since I last visited my virtual world. Been vacationing much more than my usual share and yes, also been busier than usual with family and friends to take care of and with the usual routine stuff.....but, for me, what makes it interesting is that each of these mundane sounding everyday jobs revolves around lifestyles, people that we meet from different strata, friends, my family, my two children who are helping me evolve everyday and my dear husband who has made my life come alive. I am not trying to make it sound like an acknowledgements coloumn nor am I trying to sound too repetitive, but I guess all of this together makes every second worth living.

And then there is Food...put in simple words, it sustains life and a lot of times also sustains the soul....could be a lavish festive spread or a calorie sensitive health platter or a quick grab-a-bite fast food or just your simple home food will surely agree with me that there is nothing more heartening than your favorite food at the table. So here is one of my very favorite Crumb Cake which everyone likes...haven't come across any exceptions.

This a beautiful Golden Crumb Cake with a  lovely Streusel Topping and hiding in between the cake is the cinnamon filling. The cake itself is so soft and moist , it is just waiting to melt into your mouth...believe me, I am not exaggerating...that's the way it really is...those who have tasted it can vouch for it.

Very cinnamony, but you'll be surprised to know that it is just the topping and the filling that have the cinnamon..the cake itself is a lovely golden vanilla cake. I came across this recipe long ago, accidentally, on, when I was searching for Apple Strudel. Not that I was keen on baking the strudel, but just curious enough to know why it is one of the favorite things. The original recipe called for a lot of sugar in the topping, the cake and the filling. I can do with very less sugar all the time....So I have cut down the amount of sugar in my version.

Make room for some leisure time for yourself in the kitchen before you start off on this one. It calls for some extra preparation time than any other normal cake because you need to keep the  topping and the filling ready before you start mixing the cake batter. So get set going for a pleasurable baking experience, the results of which are so rewarding that you will find excuses to bake this one again...


The Streusel Topping

3/4 cup Sugar (6 fl oz)
3/4 cup Quick rolled Oats (like Quaker) (6 fl oz) (Can use ordinary flour instead)
1.5 tbsp Cinnamon Powder
1/3 cup melted butter (3 fl oz) (Either Salted or Unsalted)
1/2 cup Coarsely ground Almonds , optional

You can use this Streusel topping for any other cake or any fruit crumble.

The Filling

3/4 cup Brown Sugar (6 fl oz.)
1.5 tbsp Cinnamon Powder
1 tsp Cocoa Powder, for a deeper colour, optional

The Cake

3/4 cup soft butter (6 fl oz) (Either Salted or Unsalted)
1 and 1/2 cup of sugar, powdered (12 fl oz)
2 and 1/2 tsp baking powder
2 tsp vanilla
3 large eggs
3/4 cup curd/yoghurt (6 fl oz) (the original recipe used sour cream, I have substituted it with home made curd)
1 and 1/4 cup milk (10 fl oz)
2 cups Atta (Whole Wheat flour) (16 fl oz)


For the topping
Mix together all the dry ingredients with a fork. Add the melted butter and mix well till well combined. Set aside.
For the Filling

Mix together all the ingredients together and set aside.

To make the Cake

  1. Preheat the oven to 180 Degree Celsius.
  2. You will need at least a10" x 12" x 3" pan for this cake. This cake is definitely for a large gathering or as in most cases a "store in the fridge cake" which gets better with every passing day.
  3. Sieve Atta and baking powder and set aside.
  4. Mix the curd and milk and whisk with a fork till it mixes well. You don't need to whisk out all the lumps. It takes care of itself while baking.
  5. Cream the sugar and butter until light and fluffy.
  6. Add the eggs one at a time, beating well after each addition ( beat till the egg is completely mixed into the batter).
  7. Add a tsp of Atta in between each addition of egg to prevent curdling.
  8. Add half the Atta and mix into the flour. This ensures that most of the flour is covered in fat before the liquid is added and yields a lighter cake with maximum volume.
  9. Add the remaining Atta and milk-curd mixture alternatively and beat well to ensure a smooth batter.
  10. Beat only till all the ingredients are mixed well. Do not overbeat otherwise you will end up with a dense cake.
  11. Now comes the assembling part.
  12. Pour half the batter into the prepared pan spreading all the way up to the edges. You might want to use a wooden spoon for this.
  13. Sprinkle the filling evenly on top of the batter. Make sure you cover the whole surface.
  14. Pour the remaining batter on top of the filling and spread it evenly.
  15. If required, you can take a knife and gently swirl the filling into the batter like in a marbled cake.. Again, don't combine it thoroughly otherwise the filling will mix with the batter.
  16. Sprinkle the topping on top of the cake and cover the whole surface evenly.
  17. Bake the cake in the preheated oven for about 55 to 60 minutes. The topping would have turned into a golden brown sheet and a toothpick should come out clean from the center of the pan.
  18. Cool the cake for about 15-20 minutes and serve warm right put of the pan. Cover with a cling film and refrigerate.
Instead of a one large cake pan you can use two smaller pans and make two of these cakes for giveaways.

The golden brown Streusel right out of the oven

A closer look

Happy Baking !!