This recipe came from Moof:
I saw this cake and it looked like fun. You can just use the main cake ingredients for a more moist cake dough. I've also experimented by putting raspberries in with the dough after making it up, and putting the whole crumble on top. Source: 500 Fabulous Cakes and Bakes, Ted Smart.
Makes one 23cm/9in square cake
For the cake
- 115g/4oz/half a cup butter, at room temperature
- 130g/4.5oz/scant 3/4 cup caster sugar
- 3 eggs
- 210g/7.5oz/scant 2 cups plain flour
- 5ml/1tsp bicarbonate of soda
- 5ml/1tsp baking powder
- 250ml/8fl oz/1 cup soured cream
For the topping
- 225g/8oz/1cup dark brown sugar
- 10ml/2tsp ground cinnamon
- 115g/4oz/1cup finely chopped nuts, such as walnuts
- 50g/20z/4tbsp cold butter, cut into pieces
- Preheat the oven to 180°C/350°F/Gas Mark 4. Line the base of a 23cm/9in square cake tin with greaseproof paper and grease the paper and sides.
- For the topping, place the brown sugar, cinnamon, and nuts into a bowl, mix, then add the butter and rub in until the mixture resembles breadcrumbs.
- To make the cake, cream the butter and sugar together until light and fluffy. Beat the eggs, and add them slowly, beating the batter well after each addition.
- In another bowl, sift the flour, bicarbonate of soda and baking powder together three time. fold the dry ingredients into the butter mixture in three batches, alternating with the soured cream. Fold until blended with each addition.
- Pour half of the batter into the prepared tin and sprinkle over half the topping. Pour the remaining batter on top and sprinkle over the remaining topping. bake until browned, 60-70 minutes. Leave to cool in the tin for 5 minute before turning out and cool on a wire rack.