Cinnamon Crumble Cake
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
-
cake
- 4 ounces butter, plus extra for greasing
- 3 ounces plain flour
- 1 ounce cornflour
- 1 teaspoon baking powder
- 2 eggs, beaten
- 4 ounces golden caster sugar
- 1 pinch salt
-
crumb topping
- 4 ounces plain flour
- 2 ounces butter
- 2 tablespoons demerara sugar
- 1 teaspoon ground cinnamon
- creme fraiche or ice cream, to serve
directions
- Preheat oven to 190°C / 375°F.
- Lightly butter an 18cm / 7-inch cake tin or a 23cm / 9 inch sandwich tin and line the base with parchment paper.
- To make the crumble topping, sieve the flour into a bowl and using your hands rub in the butter until it resembles breadcrumbs, then stir in the sugar and cinnamon. Set aside.
- To make the cake, sieve the flour, cornflour, baking powder and salt into a bowl.
- Add the butter, sugar and eggs and beat together until smooth.
- Transfer to the prepared cake tin and level the top, then sprinkle over the reserved crumble topping.
- Bake for 45 minutes until firm and springy, remove from the oven and leave to cool in the tin for 5 minutes.
- Turn out onto a plate and cut into slices - serve with creme fraiche / ice cream.
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RECIPE SUBMITTED BY
I live in the South of England, no kids but preparing for one day cooking for a whole brood hopefully!
I love Australia most of all for food - exotic food but also hearty homecooked aswell.
I enjoy salsa to burn off the excess calories and one day again i hope to be some good at it!