A good streusel topping is a very handy thing to have on hand. Use it to add interest and texture to the tops of cakes, desserts and muffins. Add spices like a dash of ground cinnamon, ginger, all spice or cardamom, and chopped nuts (almonds, hazelnuts, pecans) to add crunch. Don't be afraid to add a dash of sea salt too!

INGREDIENTS

150g plain flour
100g brown sugar
50g castor sugar
100g butter, melted and cooled*
a good pinch of sea salt flakes

METHOD

Whisk dry ingredients together in a medium sized bowl. Add cooled melted butter. Using a fork, gradually mix the butter through the flour/sugar mixture until it starts to clump together. You're wanting a clumpy amalgamated mixture that has retained texture - not a paste, so cooled butter (hot butter will produce a greasy paste) and careful mixing is key. 

Salty Sugar Sprinkle (a gorgeous idea from one of my favourite books last year - Pulp by Abra Berens)l Combine 1 cup of castor sugar with 1/2 tsp salt and use to add a salty sprinkle over the top of your streusel before baking. 

I often make a double or triple recipe and stash the remainder in the fridge - it lasts for ages!

Pictured above is our Blueberry Lemon Cake Recipe where I've swapped out the blueberries for fresh plum slices and a few frozen cherries. I've added the streusel topping to which I've added some chopped nuts. The cake is made in a Fat Daddio's Rectangle tin in size 7x11x2.