Erring on the traditional, this cake has a cinnamon swirl that runs through it. But for variation I sometimes omit this extra step and stir through some blueberries or blackberries. Feel free to switch out some of the cinnamon for a little cardamom, or even add a little coffee to the actual crumb itself for extra zing.
Whichever way you make this cake, know this…..one piece is never enough.
This was also the cake that got me back into baking after my son’s surgery (read more about his journey here)
The recipe makes 2 loaf tins, or a 20cm (8 inch) square cake.
For the Streusel Topping
- 100g (1/2 cup) soft brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 160g (1 1/4 cups) plain flour
- 115g (1 stick) room temperature butter, cut into 1cm pieces
For the Cinnamon Swirl
- 50g soft brown sugar
- 1 tbsp plain flour
- 1/2 tsp ground cinnamon
For the Cake
- 150g unsalted butter
- 200g (1 cup) caster sugar
- 100g (1/2 cup) soft brown sugar
- 3 large eggs
- 250g (2 1/4 cups) plain flour
- 1 1/2 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 3/4 tsp salt
- 300ml (1 1/2 cups) soured cream
- Preheat the oven to 180F (350C)
Butter and line with parchment paper either two 1lb loaf tins, a 20cm (8 inch) square baking tin or a 22cm round cake tin.
- Start by making the streusel topping:
- combine all the ingredients in a medium size bowl, adding the softened cubed butter last. Quickly and gently work everything together with your fingertips until you have a crumble consistency with still some larger pea size pieces of butter.
- This should not take long. Try to not to overwork the ingredients here.
- Cover and place in the fridge to keep cool while you make the rest of the cake.
- Make the cinnamon swirl:
- Combine the ingredients together in a small bowl and whisk together with a fork or small whisk to make sure everything is fully mixed. Leave to one side until ready to assemble the cake.
- Make the cake:
- Beat the butter and sugar together in a stand mixer with a paddle attachment for 3-5 minutes on high until pale and fluffy.
- Add eggs one at a time, waiting until each is fully incorporated before adding the next and scraping down between each addition. Beat another 2-3 minutes.
- Combine the dry ingredients in a medium sized bowl while the butter mixture is beating away. Stir with a whisk or a fork to combine.
- Add the soured cream and mix to fully combine. Do not worry if the batter looks split, it will come back to gather when you add the flour.
- Add the dry ingredients and mix until only just combined Be careful not to over mix.
- Spoon one half of the batter into your cake pan of choice. Sprinkle over the cinnamon swirl and top with the remaining batter. Sprinkle over the streusel topping. It looks like there will be too much, but use it…..its the secret weapon in this cake.
- Bake loaf cakes for 35-40 minutes and a square or round version for 45 minutes until a skewer comes out clean when you test the cake.
- Leave to cool in the tin for 15-20 minutes and then carefully remove onto a rack to cool completely.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
