Ingredients
Cake Base:
- 185 g 6.5oz butter, softened
- 1 cup caster superfine sugar
- 2 eggs
- 1 ½ cups self raising flour
- 1 cup plain AP flour
- ½ teaspoon bicarbonate of soda
- 1 ½ cup milk
For the topping:
- 90 g 3 oz butter, softened
- ¼ cup brown sugar
- ¾ cup plain AP flour
- ¼ cup roasted slivered almonds I roasted mine in a fry pan
- 2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 170C (338F) fan-forced.
- Grease and line the base of a 23cm square baking tin.
- Make the crumble topping by beating the butter and sugar together until they are smooth and creamy then stir through the rest of the ingredients.
- Make the cake batter by beating the butter and sugar together until light and fluffy. Add the eggs, one at a time and mix them in. Stir in sifted flours and soda in two batches, alternating with milk.
- Spread mixture into the backing tin and then sprinkle the crumble topping over the top.
- Bake the cake for 50 minutes or until a cake tester or skewer comes out clean. My cake took 1h 5 minutes.
- Leave the baked cake in the tin for 5 minutes then transfer it to a wire rack to cool.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
