For the cake: In a medium bowl, combine the currants, oats and stout
; cover and set aside for 2 hours.
For the streusel: In the bowl of an electric mixer, mix granulated sugar, brown sugar
, flour, caraway seeds
and salt until combined. Add butter; mix until mixture resembles coarse cornmeal
. Add nuts
; mix until mixture begins to clump together. Transfer mixture to refrigerator until ready to use.
Preheat the oven to 350 degrees.
For the cake: In an electric mixer fitted with paddle attachment, beat the butter until smooth, about 1 minute. Add the granulated sugar
, brown sugar and salt in a slow, steady stream. Mix on low speed until combined, scraping down the sides of the bowl once. Beat the butter and sugars until light and fluffy, 4 to 5 minutes. With the mixer on medium-low, add the eggs in a slow, steady stream. Scrape down the sides of the bowl often. Strain
and oats from the stout, reserving the stout, and transfer the oats and currants to a small bowl. With the mixer
on low, add the flour in 3 batches and the stout in 2, beginning and ending with the flour. Mix until just moistened. Fold in the currants and oats.
Transfer the batter
to a 10-inch buttered springform pan
and sprinkle with the streusel topping. Bake the cake
, rotating the pan once, until it is golden brown and springs back when touched, 25 to 30 minutes. Let cool completely on a wire rack.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.