As a Student, I'm always on the lookout for cheaper alternatives when it comes to baking but also not sacrificing the taste. So I played around with powdered milk and sugar to imitate condensed milk. If you're keen on the real canned stuff then go for it, but if you just happen to have powdered milk laying around...don't let it go to waste! This recipe is adapted from Erin McDowell's 'Buttermilk-Streusel Coffee Cake'. —Janey
Self raised flour( All Purpose Flour is ok, just add 1 tsp baking powder and 1/2 tsp of salt)
Powdered Milk/Dry Milk OR condensed milk
OR condensed milk (if dry milk is not available)
Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade. Prepare pan.
To begin making the cake, cream the butter into sugar until mixture turns fluffy and lighter in colour. Add the eggs one at a time, whisking till well incorporated.
To make the condensed milk/powdered milk mix, mix the sugar, melted butter and powdered milk together. Then carefully pour the hot water into the mixture, whisking to remove any lumps. Leave to cool for a few minutes of it is too warm.
Add powdered milk mixture to eggs and mix well. Blend flour into the wet mixture until fully incorporated, but don't over mix!
To make the crumb topping, mix the dry ingredients: spices, flour, sugar and salt. Finally add the melted butter and use your fingers to bring the ingredients together till large lumps form.
Pour the cake batter into prepared tin. Make sure there are no trapped bubbles within the batter. Evenly sprinkle the crumb mixture on top of the cake.
Bake for 50 to 75 minutes. If the cake begins to brown before the cake is naked through just cover the pan with foil. Enjoy!