Étape 6 : Versez l’huile végétale et le lait en fouettant sans cesse jusqu’à ce que les ingrédients humides soient bien mélangés. Le mélange doit alors être lisse et homogène.
Étape 7 : Dans un autre bol, fouettez la farine et la levure chimique. Cela permet de répartir uniformément la levure, essentielle pour obtenir la texture légère et moelleuse qui rend ce gâteau de 5 minutes si spécial.
Step 8: Add the flour mixture to the wet ingredients in two additions, stirring gently with a wooden spoon or rubber spatula just until combined. Avoid overmixing, as this can result in a tough cake texture.
Step 9: Fold in the flour-coated raisins with gentle movements, ensuring they’re evenly distributed throughout the batter without deflating the mixture.
Preparing the Crumb Topping
Step 10: In a small bowl, combine the flour and sugar for the crumb topping. Add the cold, cubed butter and use your fingertips to rub the mixture together until it resembles coarse breadcrumbs with some larger butter pieces remaining.
Step 11: Stir in the chopped walnuts, which will add delightful texture and nutty flavor to complement the sweet raisins in your quick cake.
Baking the Cake
Step 12: Pour the prepared batter into your greased and floured bundt pan, spreading it evenly with a spatula. The batter should fill approximately two-thirds of the pan, allowing room for rising.
Step 13: Sprinkle the crumb topping evenly over the surface of the batter, ensuring complete coverage for maximum flavor and visual appeal.
Step 14: Place the pan in the preheated oven and bake for 35-40 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean or with just a few moist crumbs attached.
Step 15: Remove the cake from the oven and allow it to cool in the pan for 10 minutes before carefully inverting onto a wire cooling rack. Let the cake cool completely before serving for the best texture and flavor development.
Nutritional Information and Timing
Nutritional Profile (Per Slice – Serves 10)
Calories: 245 per serving
Protein: 5g
Carbohydrates: 38g
Sugar: 15g
Fat: 9g
Fiber: 2g
Calcium: 85mg
Iron: 1.8mg
Vitamin E: 2mg (from nuts and oil)
Timing Information
Prep Time: 5 minutes (mixing only)
Baking Time: 35-40 minutes
Cooling Time: 10 minutes
Total Time: 50-55 minutes
Serves: 10-12 people
This quick raisin cake recipe delivers impressive results with minimal time investment, making it perfect for spontaneous baking sessions or when you need a homemade dessert in under an hour.
Recipe Variations and Substitutions
Fruit Variations
Transform this basic quick cake recipe by substituting raisins with dried cranberries, chopped dried apricots, or mixed dried fruit. Fresh berries like blueberries or chopped apples can also be used, though you may need to reduce the liquid slightly to compensate for their moisture content.
Spice Additions
Enhance the flavor profile by adding warm spices such as 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, or ¼ teaspoon ground cardamom to the flour mixture. These spices complement the raisins beautifully and create a more complex flavor profile.
Dairy-Free Alternatives
Make this quick cake recipe dairy-free by substituting the milk with unsweetened almond milk, oat milk, or coconut milk. Replace the butter in the crumb topping with vegan butter or coconut oil for a completely plant-based version.
Gluten-Free Option
Create a gluten-free version by substituting the all-purpose flour with a high-quality gluten-free flour blend that contains xanthan gum. The texture may be slightly different, but the cake will still be deliciously moist and flavorful.
Nut Variations
While walnuts provide excellent flavor and texture, you can substitute them with chopped pecans, almonds, or hazelnuts. For nut-free versions, replace the nuts in the crumb topping with additional flour or rolled oats for texture.
Sugar Alternatives
Reduce refined sugar by substituting half the granulated sugar with brown sugar for deeper molasses notes, or use coconut sugar for a more complex flavor profile. Honey or maple syrup can also be used, though you’ll need to reduce other liquids slightly.
Frequently Asked Questions
Why is my quick cake dense instead of light and fluffy?
Dense texture in this 5-minute cake recipe usually results from overmixing the batter or using ingredients that aren’t at room temperature. Mix the flour just until combined, and ensure your eggs and milk are at room temperature for optimal incorporation. Additionally, check that your baking powder is fresh, as expired leavening agents won’t provide adequate lift.
Can I make this raisin cake without a bundt pan?
Absolutely! This versatile quick cake recipe works well in various pan sizes. Use a 23cm (9-inch) round cake pan, 20cm (8-inch) square pan, or even muffin tins. Adjust baking time accordingly – round or square pans may need 25-30 minutes, while muffins typically bake in 18-22 minutes.
How should I store this quick cake and how long will it stay fresh?
Store your finished raisin cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. The cake actually improves in flavor after the first day as the ingredients meld together. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.
Can I prepare this cake batter in advance?
While this recipe is designed for immediate baking, you can prepare the dry ingredients and wet ingredients separately up to 24 hours in advance. Store them covered in the refrigerator and combine just before baking. However, the “5-minute” appeal is best enjoyed when mixing and baking immediately.
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