I fell in love with this cake, just by looking at the photo in the book. Looking at the photo that I have taken, I know that I have not done justice to the cake. Anyways , If you try it and have a bite of the crumble topping and the soft layer of cake beaneath it , you'l just know what Im talking about. The crumble topping has a butter scotch flavour to it because of the brown sugar that we use. I have used butter for the topping , but not for the cake. I felt that the topping needed to be rich and heavy.
Classic Crumble Cake
For the Crumble Topping
Butter - 1 stick or 120 gms
Brown sugar- 1/2 cup
Granulated white sugar-3/4 cup
All purpose flour - 1.5 cup
Cinnamon- 1 tsp
Salt- 1/2 tsp
For the Cake
All Purpose flour- 2 cups
Milk-3/4 cup
Oil-1/2 cup
Egg-2 large
Baking powder-1 tsp
Vanilla extract-1tsp
Salt-1/2 tsp
1. In a sauce pan, melt the butter over medium heat.
2. Slide the pan from heat and add the granulated white sugar, brown sugar, cinnamon and salt. Stir with a spatula , until no lumps are formed.
3. Add the flour and mix well until its well blended.
Set aside to cool for 5 to 10 min.
To Make the cake
1. In a large bowl combine, the dry ingredients together. Mix the flour, granulated sugar,salt and baking powder together.
2. In a medium bowl, whisk the eggs oil and vanilla.
3. Pour the wet ingredients with the dry ingredients and gently blend with a spatula.
4. In a greased 8" square pan, place a wax paper or parchment sheet and then spread the cake batter evenly.
5. Break the crumble topping mixture(see above) into medium lumps and spread them evenly over the cake batter.
6. Prehaeat the oven to 350degree C.
7. Place the pan on the medium rack and bake it for 40 min or until a toothpick inserted in the center comes out clean.
Serve at room temperature.
Leftovers can be stored in an airtight container. See more about storage.
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