Cinnamon crumble cake

Name: Cinnamon crumble cake
Prep time: 25 min
Total time: 55 min
Yield: 8
Ingredients: 150 g sugar; 260 g white flour; 2 tsp baking powder; 100 g coarse cane sugar; 150 g icing sugar; 1 eggs; 1 ¼ dl milk; 70 g butter; ½ dl rapeseed oil; ¼ tsp salt; 2 tsp cinnamon; 2 tbsp lemon juice

desserts winter winter

Total: 55 min. | Active: 25 min.

vegetarian

2638 Likes

About 20 years ago, on one of our first trips to New York City, we enjoyed a cinnamon crumble cake in a small, typical New York café, which we still remember to this day. It was winter, the entire city was blanketed in thick snow, and the cold air sliced sharply through the streets. Inside the café, however, it was pleasantly warm and cosy, with the scent of freshly baked cake wafting through the air. Every time we bake this recipe, those wonderful memories come alive again, allowing us to relive the atmosphere of that special moment.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 8 pieces

Batter
1	egg
150 g	sugar
¼ tsp	salt
1 ¼ dl	milk
½ dl	rapeseed oil (see note)
180 g	white flour
2 tsp	baking powder

Crumble topping
70 g	butter, soft
100 g	coarse cane sugar
80 g	white flour
2 tsp	cinnamon

Icing
150 g	icing sugar
2 tbsp	lemon juice

How it's done

Batter

Using the whisk on a mixer, beat the egg in a bowl until light and fluffy, then stir in the sugar and all ingredients up to and including the oil. Sieve in the flour and baking powder, mix. Transfer the cake batter to the prepared tin.

Crumble topping

Mix the butter, sugar, flour and cinnamon together, crumble by hand, spread over the dough. Press the crumble down slightly with the handle of a spoon, mix lightly as desired.

To bake

Approx. 30 mins. in the centre of an oven preheated to 190 °C. Remove, allow to cool slightly. Remove the cake from the tin, leave to cool on a rack.

Icing

Combine the icing sugar and lemon juice, drizzle over the cake.

Show complete recipe