Crunch Top Raisin Cake Recipe
Loaded with taste, this Crunch Top Raisin Cake recipe is a plateful of temptation! I prepare this yum Crunch Top Raisin Cake as a Dessert every month or even more often. Whenever I have Canadian friends visiting I always prepare Crunch Top Raisin Cake which is most loved by them. One trial wont be enough for this Crunch Top Raisin Cake recipe, I am sure you will be making it again!.
Ingredients
1/3 cup lightly packed brown sugar
1 tablespoon flour
1/4 teaspoon ground nutmeg
2 tablespoons butter or margarine
1/4 cup blanched almonds, slivered
1 1/2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/3 cup butter or margarine
2 teaspoons grated lemon peel
3/4 cup sugar
1 egg
1/4 cup water
3 tablespoons lemon juice
3/4 cup dark seedless raisins, coarsely chopped
Directions
Blend the brown sugar, flour, and 1/4 teaspoon nutmeg in a bowl.
Using a pastry blender or two knives, cut in the 2 tablespoons butter until mixture is crumbly.
Stir in the almonds; set aside.
Sift the cake flour, baking powder, 1/2 teaspoon nutmeg, and salt together; set aside.
Cream the 1/3 cup butter with lemon peel.
Gradually add sugar, creaming until fluffy.
Add egg and beat thoroughly.
Beating only until smooth after each addition, alternately add dry ingredients in thirds and a mixture of the water and lemon juice in halves to creamed mixture.
Stir in the chopped raisins.
Turn batter into a greased (bottom only) 8x8x2-inch baking pan and spread evenly to edges.
Spoon almond mixture evenly over batter and press lightly.
Bake at 350°F 45 minutes, or until cake tests done.
Cool in pan on wire rack.
Cut into squares
Using a pastry blender or two knives, cut in the 2 tablespoons butter until mixture is crumbly.
Stir in the almonds; set aside.
Sift the cake flour, baking powder, 1/2 teaspoon nutmeg, and salt together; set aside.
Cream the 1/3 cup butter with lemon peel.
Gradually add sugar, creaming until fluffy.
Add egg and beat thoroughly.
Beating only until smooth after each addition, alternately add dry ingredients in thirds and a mixture of the water and lemon juice in halves to creamed mixture.
Stir in the chopped raisins.
Turn batter into a greased (bottom only) 8x8x2-inch baking pan and spread evenly to edges.
Spoon almond mixture evenly over batter and press lightly.
Bake at 350°F 45 minutes, or until cake tests done.
Cool in pan on wire rack.
Cut into squares
