Streusel crumb topping is a wonderful way to elevate any cake or pastry by adding a layer of crunch. I love adding it to muffins, tarts, or any cake. This streusel recipe is from Aran Goyoaga’s new book ‘Cannelle et Vanille BAKES SIMPLE.’
The streusel recipe makes much more than you need. Freeze the remaining; Sprinkle it on a baking sheet lined with baking paper. Freeze the pan for 15 minutes, then transfer the streusel to a ziplock bag or airtight container and store it in the freezer for up to 3 months. There’s no need to thaw the streusel before baking; sprinkle it frozen on a cake, muffins or tart and bake as directed.
tips
- *I take my starter (sourdough leaven) from the fridge in the evening, just before bed, and measure out 40g, and then feed it – 100g flour + 100g water. Allow it to sit overnight, by the morning, it may be fully active, or even if it has deflated already or hasn’t quite reached its full potential, no matter. With this starter, I make this raspberry crumb sourdough cake.
- If you don’t have a sourdough starter, replace it with ½ cup/70g rice flour, and ⅓ cup/80g of water/buttermilk, and increase the baking powder to 1 ½ teaspoon.
- Important! Let the muffins cool completely. This will allow the crumb to set nicely and not fall apart.
- If you don’t want to make the streusel topping, omit and sprinkle the top with flaked almonds instead.
raspberry crumb sourdough muffins
Preparation 15 minutes
Baking 30-35 minutes
Makes 12-14 muffins or one pound cake (11 x 25cm loaf pan bake for 50 minutes)
streusel crumb topping
1 cup/100g almond flour
¾ cup/100g superfine brown rice flour
½ cup/100g light brown sugar
¼ tsp fine rock salt
7 Tbsp/100g cold dairy-free butter or regular butter, cut into ½-inch pieces
cake ingredients
3 Tbsp/22g ground flaxseed + ½ cup/100g hot water (allow to sit for 10 mins as below)
¾ cup/150g light brown sugar
3 Tbsp finely grated orange zest (zest from 3 oranges)
2 Tbsp/50g maple syrup
½ cup + 2 Tbsp/200g sourdough starter
½ cup/110g extra virgin olive oil or neutral-tasting oil
¼ cup/55g orange juice (1 very juicy orange)
1 cup/140g brown rice flour
1 cup/100g almond flour
¼ cup/30g tapioca starch
¾ tsp fine rock salt
¾ tsp baking soda
1 tsp baking powder
125g fresh raspberries (Toss the raspberries in tapioca flour before adding them to your batter. This will stop them from sinking to the bottom.)
preparation
1. Preheat your oven to 180C/350F. Line your muffin tray with 12 baking cups. (I use these ones)
2. Make the streusel; In a medium bowl, toss together both flours, sugar, and salt. Add the butter and work it into the flour until the mixture is sandy and crumbly. Place in the fridge until ready to use.
3. Make the cake; Into a large bowl, add the flax with water and allow to sit for 10 minutes, then add sugar, zest, maple syrup, sourdough starter, oil and orange juice – whisk until smooth.
4. In a small bowl measure out the brown rice flour, almond flour, tapioca starch, salt, baking soda and powder.
5. Add the dry ingredients to the wet and whisk until smooth, fold in the raspberries. Spoon the batter into the prepared muffin cups, distributing it evenly among them (they should be full). Generously cover with the streusel to form small domes over the batter, it’s optional to dot with a few extra raspberries. Bake for 25 – 30 minutes, or until golden. Let cool in the tin for about 10 minutes, then transfer to a wire rack to cool.
I hope that you have a wonderful festive weekend, here are some photos taken in the garden this week.
