Cinnamon Streusel Cake
Grease a 9inch round or square tin. Set aside.
- 34⅔ g plain Flour
- 24 g light brown sugar
- ½ tbsp ground cinnamon
- ⅛ tsp salt
Make the Streusel: combine together the flour, brown sugar and ground cinnamon and salt.
- 22⅔ g unsalted butter
Make the Streusel: add the butter into the flour mixture and mix together and until its combined together. Set aside.
- 38 g plain flour
- ⅛ tsp baking powder
- ⅛ tsp baking soda
- ⅛ tsp salt
In a medium bowl: sift together the flour, baking powder, baking soda and salt. Set aside.
- 15⅓ g unsalted butter
- 29⅓ g granulated sugar
Making the cake: cream together the butter and sugar, until light and fluffy.
- ¼ eggs
- ¼ tsp vanilla extract
Beat the eggs one at a time. Then add in the vanilla essence.
- 29⅓ ml sour cream
On low speed: beat in the flour mixture. Add the flour mixture and sour cream alternatively and do not over mix.
Pre-heat the oven to 350F or 180°C.
Scrape half of the batter into the prepared tin.
Sprinkle the prepared Streusel mixture evenly on top of the cake batter.
Pour the remaining cake batter and then add the remaining Streusel mixture.
Bake the cake for between 40-50 minutes and a toothpick inserted to the centre of the cake come out clean.
Place the cake on a cooling rack and let it cool. Make the icing glaze.
Make the glaze: combine together the confectioners sugar and milk. Then drizzle over the cake.