Makes 9 large bars
adjust servings:

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For the cake:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 32 x 20cm rectangular baking tin and line with parchment paper.
  2. Whisk the sugars, cinnamon and flour for the crumble in a mixing bowl until combined.
  3. Stir in the melted butter, then break up the mixture into pea-sized clumps to make a rough crumble.
  4. Beat the butter and sugar in a large mixing bowl for a few minutes until creamy. Beat in the eggs, sour cream and vanilla.
  5. Sift the flour, bicarbonate of soda and baking powder into medium bowl.
  6. Gradually beat the flour mixture into the egg mixture until just combined.
  7. Spread the batter into the tin. Bake for 40 minutes, then remove from the oven.
  8. Squeeze handfuls of the crumble topping, then drop clumps of it over the top of the filling to completely cover it (it will be thick).
  9. Bake for 20 minutes longer until a skewer inserted into the centre comes out clean, and the topping is browned and slightly crisp.
  10. Leave to cool, then serve slightly warm or at room temperature with a cup of coffee.

Nutrition Facts

Per Serving 702kcals, 35.7g fat (22g saturated), 91.7g carbs, 49.9g sugars, 7.5g protein, 3g fibre, 0.342g sodium

CakesFreezer-friendlySweet thingsAmericanCuisinesBakingVegetarian

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