About this recipe:This is the perfect cake to enjoy on a easy Sunday afternoon. A light sponge cake is topped with a sweet cinnamon crumble. Perfect with a big mug of tea or coffee.
For the Cake
250g plain flour
150g caster sugar
2 teaspoons baking powder
1/2 teaspoon salt
175ml milk or as needed
1 1/2 teaspoons vanilla extract
For the Streusel Topping
4 tablespoons plain flour
125g caster sugar
1 teaspoon ground cinnamon
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:25min › Ready in:45min
Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin.
To make the streusel topping: In a medium bowl, combine flour, sugar and cinnamon. Rub in butter until mixture resembles coarse crumbs. Set aside.
To make the cake: In a large bowl, combine flour, sugar, baking powder and salt. Rub in butter until mixture resembles coarse crumbs. Crack an egg into a measuring jug and then fill with milk to make up to 250ml. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared tin.
Sprinkle with streusel topping. Bake in preheated oven for 25 to 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.