TCIF: Cinnamon Crumble Cake

Mimi ON Jun 17, 2011 AT 10:32 am

Cinnamon Crumble Cake

Cinnamon Crumble Cake

By Sarah Adams

I spent some time working in America and one of the stand-out cakes for me was a Coffee Crumble Cake. The name suggests it is coffee in flavour however it is meant to be eaten with coffee or in our case a cup of tea!

Ingredients: For the crumble

200g granulated sugar
½ teaspoon salt
1 table spoon cinnamon
150g plain flour
60g unsalted butter melted

Mix all of the dry together and then add the butter mix until combined and set aside.

Use a table knife to swirl the two mixtures together

Use a table knife to swirl the two mixtures together

Ingredients: For the filling

120g brown sugar
2 table spoons cinnamon

Mix the two together and set aside.

Ingredients: For the cake

150g unsalted butter
1 teaspoon salt
225g granulated sugar
50g muscovado sugar
2 ½ teaspoons baking powder
3 eggs
150g sour cream
275g milk
445g plain flour

Place the crumble on top

Place the crumble on top

Preparation:

Line a 10” tin with parchment and pre-heat your oven to 180˚C/gas4.

Cream the sugars, salt with the butter and baking powder. Then beat the eggs and slowly add them to the mix.

Combine the sour cream and milk and then beat in the flour and dairy alternatively.

Put 1/3 of the batter into the tin and sprinkle 1/2 of the filling on top. Repeat until you finish with the batter.

Now use a table knife to swirl the two mixtures together.

Place the crumble on top and bake in the oven for approximately 1 ½ – 2 hours.

Cinnamon Crumble Cake

Cinnamon Crumble Cake

Checking the cake with a skewer to make sure that it comes out clean, leave the cake in the tin to cool before lifting out and serve with apple puree and ice cream, delicious!

BAKING NEWS…

Sarah has her own website and custom makes cakes to suit every style, taste and dietary requirement; www.goshpatisserie.co.uk. So if you need a cake for a big event or touching gift, visit her website and place your order!

Sarah Adams © 2011

Click here for the last TCIF recipe: Mapled Walnut Cake

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