Cinnamon Crumb Cake
- Prep Time
- Cook Time
- 16 squares
Step By Step
- ½ stick plus 3 tbsp (¼ cup plus 3 tbsp) (100g) soft butter, plus extra for greasing
- ¾ cup (150g) granulated or caster sugar
- 12/3 cups (200g) all-purpose (plain) flour
- 1 tsp baking powder
- ½ tsp baking soda (bicarbonate of soda)
- 1/4 tsp salt
- 2 US large (UK medium) eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (125g) buttermilk, or use runny low-fat natural yogurt
- 1 tbsp milk
- FOR THE FRUIT LAYERS AND CRUMB
- 1 tbsp plus 1 tsp cinnamon
- 1/4 cup (4 tbsp) turbinado (demerara) sugar
- 2 cups (280g) blueberries, fresh or frozen and defrosted
- 1/4 cup (4 tbsp) all-purpose flour
- 2 tbsp (30g) butter, room temperature
- 1 tsp confectioners' (icing) sugar, optional
- 1. Preheat the oven to 350°F (180°C, 160°C fan, gas 4). Grease a 9-inch (23 cm) shallow, square cake pan with butter, then line it with parchment paper. Put the butter and sugar in a large bowl and beat with an electric mixer until fluffy and light.
- 2. Mix the flour, baking powder, baking soda, and salt, then sift them into the bowl. Add the eggs and vanilla.
- 3. Beat everything together until smooth, then beat in the buttermilk and milk to make a smooth, creamy mixture.
- 4. Spoon half the batter into the prepared pan. Mix 1 tablespoon cinnamon and 2 tablespoons turbinado (demerara) sugar, then scatter half of this over the cake, followed by half the berries. Repeat the layers. For defined layers, take care when spreading the second layer of cake batter over the blueberries, as they’ll try and come along for the ride with the spatula. This will stop once you get going.
- 5. Make the crumb topping. Put the flour, remaining cinnamon and turbinado (demerara) sugar in a bowl. Cut the butter into small pieces, add them to the flour, then rub together until the mix looks like fine crumbs. When ready, squish some of the crumbs together to make big, cookie-doughlike clumps.
- 6. Sprinkle the crumbs over the top of the cake, then bake for 35 minutes, or until the cake has risen all the way to the center, looks golden, and the crumb topping is crisp. Cool in the pan for 15 minutes, then lift out the cake using the lining paper and let cool on a rack.
- 7. Dust the cake with a little confectioners’ sugar if you like, then cut it into squares to serve.
PEACH CRUMBLE CAKE
Replace the berries with 2 chopped ripe peaches.
APPLE & PECAN CRUMBLE CAKE
Thinly slice a tangy dessert apple (something like a Braeburn or Cox), mix with 1/2 cup (50g) chopped pecans, then layer as before. A few blobs of cream cheese added here and there would also make a tasty change.
CHRISTMAS CRUMBLE CAKE
Spread 4 tbsp mincemeat over each layer of the cake instead of the fruit, then top with the crumble and bake.
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