Fruit and Nut Cake Recipe

Whisk yeast and salt into flours in a large bowl. Set aside.

In a mixer bowl on medium speed, cream butter and sugar until light and fluffy. Add egg, vanilla, vinegar, cream, and then water, and beat after each addition until combined. Beat in flour mixture until just mixed. Increase speed to medium until dough begins to pull away from the sides of the bowl.The surface should be smooth. Cover and place in a warm place 1 hour until doubled in size.

Meanwhile, make streusel topping: Place all ingredients in medium bowl. Use your fingers to knead butter into dry ingredients. Chill until ready to use.

Make filling: In a medium bowl, combine all ingredients. Set aside.

Generously butter a 8.5 by 4.5-inch loaf pan. Set aside.

Uncover and turn out dough onto a floured surface. Punch down dough, and roll out into a rectangle using a floured rolling pin. Spread filling over dough, leaving about 1 inch all around. Brush edges with egg wash. Roll dough into a log, pressing the sides to prevent filling from spilling out. Fold ends of dough under to fit into the prepared pan. Cover with towel; let rise another hour.

Preheat oven to 350F.

Uncover dough and brush top with egg. Spread streusel over top, gently pressing into dough to adhere. Bake 45 minutes, or until top is browned, covering with foil if top browns too quickly, if needed. Let cool before cutting and serving.

Recipe originally published in the October 2014 issue of Good Housekeeping Philippines.