Sour Cream Crumble Cake Recipe

Sour Cream Crumble Cake Recipe

Ingredients : Makes one 23cm square cake

115 g

130 g

3

210 g

5 ml

5 ml

250 ml

 

For the topping

225 g

10 ml

115 g

50 g

Butter, at room temperature

Caster sugar

Eggs

Plain flour

Baking powder

Bicarbonate of soda

Soured cream

 

 

Dark brown sugar

Ground cinnamon

Finely chopped walnuts

Cold butter, cut into pieces

Method :
  • Preheat the oven to 180oC/350oF/Gas 4. Line the base of a 23cm square cake tin with greaseproof paper and grease the paper and sides.
  • For the topping, place the brown sugar, cinnamon and walnuts in a bowl. Mix, then add the butter and rub in until the mixture resembles breadcrumbs.
  • To make the cake, cream the butter until soft. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  • In another bowl, sift the flour, bicarbonate of soda and baking powder together three times. Fold the dry ingredients into the butter mixture in three batches, alternating with the soured cream. Fold until blended after each addition.
  • Pour half of the batter into the prepared tin and sprinkle over half of the topping. Pour the remaining batter on top and sprinkle over the remaining topping. Bake until browned, 60-70 minutes. Leave in the tin for 5 minutes, then turn out and cool on a wire rack.

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