This cake is a beautiful celebration of walnuts! A crunchy streusel topping crowns a super soft cake and makes for a magical combination; and the perfect afternoon coffee companion!
What you need:
For the cake:
60 gms salted butter
200 gms condensed milk
90 gms water
1/2 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
30 gms (1/4 cup) crushed walnuts
120 gms (1 cup) all-purpose flour
For the streusel topping:
30 gms (1/4 cup) chopped walnuts
3 tbsp dark brown granulated sugar
2 tbsp jumbo rolled oats
1 tsp cinnamon powder
Pinch of flaky salt
2 tbsp all-purpose flour
20 gms chilled butter
Sift the flour in a large mixing bowl. Add the crushed walnuts to this mix and give it a stir.
In a separate bowl, combine the baking powder, baking soda and salt.
In yet another bowl, combine the butter and condensed milk and beat with an electric cake mixer until creamed.
Add the water, vanilla extract, salt and raising agents.
Add the dry ingredients to the wet ingredients and beat for a couple of minutes.
For the streusel topping, cut the butter in to small cubes and place in the freezer for a few minutes while you prepare the rest of the ingredients.
Combine the chilled butter and flour in a food processor and pulse a couple of times. Add this to the rest of the topping ingredients and gently crumb using your fingertips. Do no overwork the mixture.
Pour the cake batter in to a prepared cake tin, tap it on the counter and sprinkle the walnut streusel topping over the entire top surface of the cake. Gently pat the topping in to the cake batter.
Bake at 180 degrees centigrade for 15 minutes. Then reduce the temperature to 160 degrees, without opening the oven door. And bake further for another 15 minutes or until a knife comes clean through the centre.
Let the cake cool for about ten minutes before turning it out on a wire rack to cool completely.
Once cool, cut in to it and serve.
Remember to share it with someone you love!