CINNAMON CRUMB CAKE

You have guests dropping in for tea. You want to throw together an easy-to-prepare, no-fuss cake that will impress them and not stress you. This is it! Serve it slightly warm, about 15 minutes after you

1. get it out of the oven,

2. get it out of the cake tin and

3. onto a plate, and your family and friends will all think you're Nigella.

INGREDIENTS

3 cups plain flour

1 1/2 cups sugar

1/4 tsp salt

200 g butter

2 1/2 tsp baking powder

2 eggs. beaten

1 cup milk

4 tsp cinnamon

2 tsp powdered ginger

4 tsp Demerara brown sugar

4 tbsp soft butter

METHOD

Preheat oven to 190C.

In the bowl of a stand mixer (or just a big bowl if you're mixing by hand) mix together first 4 ingredients until it's soft and fluffy.

Set aside one cup of that mixture.

Add next 3 ingredients to the bowl and beat until you have a smooth batter.

Pour into a buttered cake tin with a removable base (I used a round 8" or 20cm one).

Add the next 4 ingredients to the reserved cup of crumb mixture and mix with your fingertips until you have a crumble texture.

Scatter this on top of your cake mix.

Bake in the oven for about 1 hour or until a skewer inserted into the middle comes our clean.

Garnish with icing sugar and more cinnamon if you like. (I didn't as we wanted to taste it right away!)

😛