← Nouns Cooking · Bakery

Ingredients

• 115 g unsalted butter, melted
• 100 g light brown soft sugar
• 50 g granulated sugar
• 1½ tsp ground cinnamon
• 1 pinch Salt
• 190 g plain flour
• 200 g plain flour
• 1 tsp Baking powder
• ¼ tsp Bicarbonate of soda
• ¼ tsp Salt
• 115 g unsalted butter, soft
• 150 g caster sugar
• 2 large eggs, at room temperature
• 1 tsp Vanilla extract
• 150 g sour cream or thick yogurt
• 1 tbsp icing sugar, to dust

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Butter a 23 cm square tin and line it with baking paper.
2. For the crumb, stir the melted butter, both sugars, cinnamon and salt together, then add the flour and mix with a fork until it forms big, moist clumps. Set aside.
3. For the cake, whisk the flour, baking powder, bicarbonate of soda and salt. In another bowl, beat the butter and sugar until fluffy, then beat in the eggs one at a time and the vanilla.
4. Beat in the sour cream, then fold in the flour mixture until just smooth. Spread the thick batter evenly in the tin.
5. Break the crumb mixture over the top in large and small pieces, covering the batter completely, and press very lightly.
6. Bake for 40–45 min until the crumbs are golden and a skewer in the centre comes out clean. Cool in the tin for 20 min, then dust with icing sugar and cut into squares.

Tips

• Don’t be shy with the crumbs: there should be almost as much topping as cake.
• Swap a layer of sliced plums or apples on top of the batter before the crumbs for a German fruit Streuselkuchen.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking Once Upon a Chef