- 3
Ingredients
- Sponge -
- 1 1/2 pkg dry yeast
- 2 Tbsp lukewarm milk
- 1/2 tsp sugar
- Cake -
- 1 1/2 cups butter, softened
- 1 cup sugar
- 4 eggs, room temp
- 1/2 tsp salt
- 6 cups flour
- 1 cup warm milk
- 2 cups raisins
- Streusel Topping -
- 1/2 cup plus 2 Tbsp butter, softened
- 1 cup flour
- 1 1/4 cups sugar
- cinnamon
Preparation
Step 1
Combine sponge ingredients and let stand for 5 - 10 minutes till puffed and bubbly.
Cream butter and sugar. Add eggs and salt and continue to mix. Gradually add flour, sponge, and milk. Beat until well combined. Fold in raisins. Dough will look like buttery dinner roll dough studded with raisins.
Divide dough into three disposable 8" cake tins. Place tins on heating pad set to medium and cover with kitchen towel. Let rise 1 1/2 to 2 hours or until dough reached 2/3 up the side of the pan.
While dough rises, make the streusel by combining sugar, flour and butter. Set aside.
Heat oven to 350 degrees.
Divide streusel topping among cakes and place in oven. Bake 20 minutes then sprinkle the top of the cakes with cinnamon. Continue baking until cooked through. Sides should be beginning to brown and cake should be toasted brown. Do not overbake. Middle can still be a tad doughy when it comes out of the oven but will firm up when cool.