Cinnamon crumble cake slice

An all too easy cake to go back for seconds or thirds, this surprisingly simple looking slice is perfect with a cup of tea or for anytime snacking. The sponge is made with brown sugar, which gives it a butterscotch flavour and the cinnamon crumble partly sinks into the sponge with some crunchy bits on top. Delicious with or without cream.

Store at room temperature in an airtight container for up to four days.

Makes about 25 squares | Baking time 35-40 minutes | 22-23 square tin

Crumble topping

125 grams unsalted butter – softened
1 1/4 cups (187 grams) flour
1/2 cup (100 grams) soft dark brown sugar
1/4 cup (55 grams) granulated white sugar
4 teaspoons ground cinnamon

  • Grease and line a 22 or 23 cm square cake tin
  • Preheat oven to 180 C
  • Place all ingredients in a bowl and mix until combined
  • Add butter chopped into little cubes and beat until mixture resembles breadcrumbs
  • Place in the fridge while you make the brown sugar cake (you do not need to wash your beaters or bowl to make the cake)

Brown sugar cake

1 cup (250 mls) whole milk
1 1/2 teaspoons (7 1/2 mls) apple cider vinegar
1 3/4 cups (260 grams) flour
2 teaspoons (10 mls) baking powder
1 teaspoon (5 mls) bicarb
90 grams unsalted butter softened
1/2 cup (100 grams) soft dark brown sugar
1/3 cup (73 grams) granulated white sugar
1 teaspoon (5 mls) vanilla
2 large eggs

  • Combine milk and apple cider vinegar and set aside
  • Sift flour, baking powder and bicarb – set aside
  • Beat butter and both sugars until light and fluffy – about 5 minutes (it takes longer with brown sugar)
  • Add vanilla and beat until incorporated
  • Add eggs one at a time and beat well after each addition
  • Add milk alternatively with flour mixture in three batches and mix until just combined
  • Spoon batter into prepared tin
  • Clench the crumble mixture between your hands and release evenly over the batter  (you will need to do a couple of times), gently press about half of the crumble into the batter and sprinkle the remaining crumble on top
  • Bake for about 35 – 40 minutes or until a cake tester comes out clean
  • Leave to cool in the tin placed on top of a wire rack
  • Cut into squares once cool and store in an airtight container