About this recipe:A delicious cake, which is moist, buttery and topped with a cinnamon spiced crumble. It's perfect for afternoon tea, elevenses or even for dessert.
Makes: 1 20x30cm cake
310g plain flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons bicarbonate of soda
175g butter, softened
250g caster sugar
1 teaspoon vanilla extract
300ml soured cream
50g butter, softened
60g plain flour
4 tablespoons caster sugar
1 teaspoon ground cinnamon
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm baking dish. Combine 310g flour, baking powder and bicarbonate of soda in a bowl.
Beat the 175g butter and 250g sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in colour. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the soured cream, mixing until just incorporated. Batter will be thick. Pour the batter into prepared tin.
Mix 50g butter, 60g flour, 4 tablespoons sugar and cinnamon in a small bowl until it resembles a coarse crumble. Sprinkle over the cake batter.
Bake in preheated oven until a skewer inserted into the centre comes out clean, 30 to 35 minutes. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.