Ingredients
For the topping
1. Unsalted butter – 5 tbsp, room temperature
All purpose flour – 1/3 cup
Walnuts / pecans – 1 cup, chopped, lightly toasted (2 – 3 minutes at medium heat) and cooled down to room temperature
Light brown sugar – 1/4 cup
Granulated Sugar – 1/4 cup
Cinnamon powder – 1/2 tsp
Salt – 1/4 tsp
For the cake
2. All purpose flour – 2 cups
Baking powder – 1 1/4 tsp
Baking soda – 1/2 tsp
Salt – 1/2 tsp
Pumpkin pie spice – 1 tsp OR combine Ground ginger – 1/4 tsp, Cardamom powder – 1/4 tsp, Cinnamon powder – 1/4 tsp, Nutmeg powder – 1/8 tsp, All spice – 1/8 tsp
3. Unsalted butter – 11/2 stick (3/4 cup), at room temperature
Granulated sugar – 1 cup
4. Vanilla extract – 1.5 tsp
Eggs – 2 large
5. Sour cream / yoghurt – 1 cup
6. Golden raisins – 1/2 cup
For the glaze
7. Confectioners sugar – 1/2 cup
Milk – 1 tbsp
Vanilla extract – 1/4 tsp
Method
1. Preheat oven at 350 F.
2. Grease a 9 inch spring form pan with non-stick cooking spray.
3. In a medium bowl, mix together all the ingredients for the topping (ingredients numbered 1) and mix with your fingers until it has a nice crumbly texture. Set aside.
4. In a small bowl, combine raisins with 1 tbsp all purpose flour. In another bowl, combine the remaining all purpose flour, baking powder, baking soda, salt and pumpkin spice (ingredients numbered 2).
5. Cream butter and sugar for 1 – 2 minutes until pale and fluffy. Add vanilla extract and the eggs, one by one, beating well after each addition. Add sour cream and mix until you get a smooth batter. Now switch to a whisk. Add the dry ingredients (flour mixture) in 2 batches and stir until just incorporated (do not over mix). Stir in the raisins. Pour this batter (the batter will be very thick) into the prepared spring form pan. Smooth top with a spatula. Spread the walnut topping (ingredients numbered 1) evenly over the cake.
4. Bake at 350 F for about 45 minutes until a toothpick inserted into the center comes out clean. Let cool for 20 – 25 minutes in the pan, then remove the sides of the spring form pan and allow cake to cool completely (about 1 – 2 hours). Pour the glaze over the cake. Set aside for 30 minutes. Slice and enjoy! Store the leftovers in an air tight cake container. Best if consumed within 2 – 3 days.
Add comment