And we all know that when life gives you crumbs, you bake a crumb cake of course!
¾ cup flour
¼ cup castor sugar
1¼ tsp baking powder
¼ tsp salt
1 tbsp vegetable oil
½ egg (beat one large egg and use half of it)
¼ cup milk
1 tsp vanilla
6-7 tbsp unsalted butter
1 cup AP flour
½ cup castor sugar
½ tsp ground cinnamon
¼ tsp baking powder
¼ tsp salt
-make the streusel ahead by melting the butter and letting it cool down
-whisk the dry ingredients in a bowl
-pour the butter into the bowl and mix it in with a fork
– squeeze the mixture with your hand to form larger lumps, then break them apart with your fingertips
-let the streusel stand for 10-15mins before using
-preheat oven to 325°F/165°C
-whisk the vegetable oil, egg, milk and vanilla together
-sift the flour, sugar, baking powder and salt into the bowl and mix well
-pour into a greased 8×8″ pan
-top the entire cake with the streusel and bake for 20-25mins, rotating the pan halfway through
An important note; This is not a cake with a a little bit of crumb topping. This is a crumb topping with a little bit of cake underneath. So yes, after pouring the batter into the pan, it might look like there isn’t enough and yes, the streusel might seem a lot but trust me, use the entire portion. The first time I baked this, I made the mistake of thinking that, after topping the cake with half the streusel topping, that it was enough. I mean after all, it covered the whole cake already. Do not make the same mistake I did, that one haunted me for weeks and weeks.
See the tiny brown gaps there? If you don’t use up all of the streusel, there would be a lot more unsightly brown gaps all over the top of the cake!
I know I started off this post on a negative note but this cake?
This cake gives off nothing but positive vibes. Soft, sweet, crumbly and all things nice basically. It’s delicious and fancy, without being a show-off. And best of all?