Coffee Crumble Cake

INGREDIENTS

150g castor sugar
150g butter, softened
Pinch of salt
3 large eggs
125g sour cream
2 tablespoon very strong black coffee
½ teaspoon vanilla extract
170g self-raising flour
1 teaspoon baking powder
2 tablespoon milk
Topping
50g walnuts, chopped
50g granulated sugar
1 tablespoon plain flour
1 teaspoon cinnamon

METHOD

Heat the oven to 180C. Beat the sugar, butter and salt together
until pale.

Add the eggs one at a time, beating well, then the sour cream,
coffee, and vanilla. Fold in the sifted flour and baking powder,
then lightly mix in the milk.

Transfer to a buttered, deep-sided 20 cm round or square cake
tin.

Mix the topping ingredients together, and scatter generously on
top. Bake for 40 to 45 minutes or until an inserted skewer comes
out clean.

Serve warm or at room temperature, with coffee.

Serves 6

WOULD YOU LIKE TO ?

COMMENTS