Cakes and Gateaux Recipes - Soured Cream Crumble

Ingredients

• 115g butter, at room temperature

• 130 caster sugar

• 3 eggs

• 210g plain flour

• 5ml bicarbonate of soda

• 5ml baking powder

• 250ml soured cream

• For the topping

• 225 dark brown sugar

• 10ml cinnamon

• 115g finely chopped walnuts

• 50g cold butter, cut into pieces

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Method:

1. Preheat the oven to 180"C/3S0"F /Gas 4. Line the base of a 23cm/9in square cake tin with greaseproof paper and grease the paper and sides.

2. For the topping, place the brown sugar, cinnamon and walnuts in a bowl. Mix, then add the butter and rub in until the mixture resembles breadcrumbs.

3. To make the cake, cream the butter until soft. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition.

4. In another bowl, sift the flour, bicarbonate of soda and baking powder together three times. Fold the dry ingredients into the butter mixture in three batches, alternating with the soured cream. Fold until blended after each addition.

5. Pour half of the batter into the prepared tin and sprinkle over half of the topping. Pour the remaining batter on top and sprinkle over the remaining topping. Bake until browned, 60-70 minutes. Leave in the tin for 5 minutes, then turn out and cool on a wire rack.