Butter Crumble Sponge Cake

    Butter Crumble Sponge Cake

    (76)
    23saves
    45min


    66 people made this

    About this recipe: This is a highly indulgent cake, which is packed full of sweet, buttery goodness. A sponge cake is topped with lashings of buttery crumble and baked. Enjoy for dessert, afternoon tea or general snacking.

    Ingredients
    Serves: 16 

    • 520g sponge cake mix
    • 150ml water
    • 3 eggs
    • 115g unsalted butter, softened
    • 290g dark brown soft sugar
    • 1 tablespoon ground cinnamon or to taste
    • 1 tablespoon vanilla extract
    • 340g unsalted butter
    • 575g plain flour
    • 1 tablespoon icing sugar for dusting

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Grease a 30x45cm or similar sized Swiss roll tin.
    2. Beat the sponge cake mix, water, eggs and 115g softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared tin.
    3. Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
    4. While the cake is baking, mix together the dark brown soft sugar, cinnamon, vanilla extract, butter and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
    5. Return the cake to the oven and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
    6. Remove the cake from the oven and sprinkle with the remaining crumb topping. Let the cake cool to room temperature and sprinkle with icing sugar .
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (76)

    Reviews in English (76)

    by
    82

    Yum....I was looking for a classic crumb cake and this was great, esp if you are a "more crumb. less cake" person. I added all crumbs to bake at once instead adding the rest later. I'll add a little more cinnamon next time.  -  14 May 2010  (Review from Allrecipes US | Canada)

    by
    51

    I used to make this cake all the time and lost the recipe years ago. Only difference - I use the "butter" cake mix. This is the best crumb cake. Thanks for posting.  -  21 May 2010  (Review from Allrecipes US | Canada)

    by
    47

    I've been making this cake for some time with a few tweaks. I always use a 13 x 9 pan but add one and a half cans of Comstock fruit filling (cherry, blueberry and apple seem to always be the biggest hits) on top of the baked cake, then press the crumb mixture on top of that..and bake the rest of the way. Thank you for jogging my memory about the vanilla extract. Doing it from memory..the crumb mixture seemed to be missing something. Now I know! I get rave reviews on this fruit crumbcake at work!  -  28 Aug 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate