This indulgent Easter Loaf Cake with Streusel Topping is easy to make and perfect for entertaining during the Easter season. It comes with popular Easter flavours, such as chocolate and marzipan, but is not overly sweet so you can enjoy a generous slice without feeling too guilty (if you are prone to having such feelings about dessert!).
I’ve used some pretty sweet ingredients in this recipe – marzipan, sultanas and dark chocolate chips – so there was no need to add very much sugar (only 60 g in the cake itself and 1 tablespoon in the streusel topping). The cake is low in saturated fat as I’ve used rapeseed oil instead of butter in the recipe (there is only 30 g of butter in the streusel topping). I’ve also added wheatgerm to the streusel, but you can replace that with ground almonds if you prefer.
It is important not to overstir the batter as the cake might look a little flat, so stir only until the dry ingredients are no longer visible (see the Instructions below). If you stick to the instructions your cake will have a light, slightly crumbly, melt-in-your-mouth texture. It’s also quite moist thanks to the grated apple in the recipe.
This Easter Loaf Cake with Streusel Topping has a light yellow colour (see the photos) thanks to the rapeseed oil I used (this oil works equally well in salads as it does in cakes), so if you use another type of oil you may not see the same yellow effect.
Come back for more Easter recipes later this week:)
In the meantime browse through some other Easter recipe ideas < HERE >
This recipe was shared with Fiesta Friday (co-hosted by Frugal Hausfrau and Ginger & Bread), Cook Blog Share (hosted by Hijacked by Twins and Easy Peasy Foodie) and Saucy Saturdays (hosted by Mid Life Croissant, La Petit Chef, Take Two Tapas and The Flavor Bender)
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
- 280 g self-raising flour
- 1 teaspoon baking powder
- 1/3 cup dark chocolate chips (plus 2 tablespoons for the streusel topping)
- 1/3 cup sultanas
- 120 g marzipan, diced
- 1/2 cup vegetable oil (I used cold-pressed rapeseed oil)
- 60 g sugar (plus 1 tablespoon for the streusel topping)
- 1 sweet apple
- 3 eggs, beaten
- 30 g butter (plus a bit more for greasing), cubed (for the streusel topping)
- 2 tablespoon wheatgerm (for the streusel topping)
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease a medium size loaf tin, line with parchment paper and set aside.
- In a bowl combine the flour and baking powder and stir thoroughly.
- To make the streusel topping transfer 2 tablespoons of the flour mixture into another bowl, combine with the wheatgerm, 1 tablespoon of the sugar, the butter and 2 tablespoons of the chocolate chips, and using your fingertips rub the ingredients to make fine crumbs. Set aside.
- Peel and coarsely grate the apple.
- Whisk the sugar and oil, add half the flour mixture, marzipan, sultanas and chocolate chips, stir a little, then add the eggs, apple and the rest of the flour mixture and continue stirring until the flour has disappeared. The mixture will be thick and lumpy (do not overstir).
- Pour the batter into the tin, scatter over the streusel topping and bake for 1 hour - 1 hour 5 minutes (the cake should feel firm when done). Wait 15 minutes before removing the cake from the tin (leaving the paper on) and placing it on a wire rack to cool. Peel off the paper before serving.