Streusel Sponge Cake recipe

The classic flavours of a streusel are all very common around Christmastime, but this light cake is perfect for all year round. This cake combines a light vanilla cake batter with a cinnamon crumble topping. For extra flavour, try adding a tin of stewed apple to the plain cake batter.

Ingredients:

• 310g plain flour
• 300ml soured cream
• 250g caster sugar
• 175g butter
• 2 tsp. baking powder
• 1 tsp. vanilla extract
• 3 eggs
• 50g butter
• 60g plain flour
• 4 tbsp. caster sugar
• 1 tsp. ground cinnamon

Method of Preparation:

1. Preheat the oven to 180C and grease and line a 25cm cake tin.

2. Sieve together 310g plain flour and baking powder.

3. Beat together the 175g butter with the 250g caster sugar until pale and fluffy.

4. Add in the eggs one at a time, beating well after each addition.

5. Beat in the vanilla.

6. Add in the flour mixture to the cake batter, alternating flour with soured cream until everything is fully combined and smooth.

7. Pour the batter into the prepared cake tin.

8. Mix together the 50g butter, 60g plan flour, 4 tbsp. caster sugar and ground cinnamon with your fingers until you have a coarse crumble.

9. Sprinkle the crumble over the cake batter in the tin.

10. Cook the cake for 30-35 minutes and then leave it to cool in the tin.

For extra flavour, try adding 1 tbsp. of golden syrup into the crumble mixture. This cake should serve around eight people.

Author: Laura Young

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