Soured Cream Crumble Cake

Ingredients: 

Butter 4 oz (115g)

Caster sugar 4 1/2 oz (125g)

Eggs 3 (at room temperature)

Plain Flour 7 1/2 oz (215g)

Bicarbonate of Soda 1 tsp

Baking powder 1 tsp

Soured cream/ Hung curd 8 fl oz (250ml)

For the topping

Dark brown sugar 8 oz ( 225g)

Ground cinnamon 2 tsp

Walnuts ,finely chopped 4 oz (115 g)

Cold butter 2 oz ( 55g) ,cut into pieces

Method:

Preheat a 350F/ 180C /GAs 4 oven. Line the bottom of a 9 in (23cm) square cake tin with greaseproof paper and grease.

For the topping, place the brown sugar, cinnamon and walnuts in a bowl. Mix with your fingertips , then add the butter and continue working with your fingertips until the mixture resembles breadcrumbs.

To make the cake, cream the butter with an electric mixer until soft. Add the sugar and continue beating until the mixture is light and fluffy.

Add the eggs, 1 at a time, beating well after each addition.

In another bowl, sift the flour, bicarbonate of soda and baking powder together 3 times.

Fold the dry ingredients into the butter mixture in 3 batches, alternating with the soured cream. Fold until blended after each addition.

Pour half of the batter into the prepared tin and sprinkle over half of the walnut crumb topping mixture.

Pour the remaining batter on top and sprinkle over the remaining walnut crumb mixture.

Bake until browned, 60-70 minutes. Let stand 5 minutes, then turn out and cool on rack.

Verdict: Next time I would reduce the amount of both the sugars a bit as I don't lik ma cakes so sweet.