Cinnamon Crumble Cake

Cinnamon Crumble Cake

Cake:
2      Cups flour
4      Tbs baking powder
1      Pinch salt
85g. Butter or marg.
1/2   Cup castor sugar
1      Egg
3/4   Cup milk

Topping:
1/4   Cup flour
1/2   Tsp baking powder
1/4   Cup sugar
1/2   Tsp cinnamon
55g.  Butter

Sift flour, baking powder and salt into a bowl, rub in the butter until the mixture resembles fine bread crumbs. Add sugar and lightly beaten egg and milk and mix into a soft dough. Spoon mixture into a 8" cake tin.

Topping, Combine flour baking powder sugar cinnamon in a small bowl. Rub in butter with your fingers until mixture is soft and smooth. Push topping through a course sieve on to the top of the cake.

Bake a 175 C. for 40-45 min. (a skewer is clean when inserted and removed)

Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cup measurements: 1 Tsp (teaspoon) equals 5 ml; 1 Tbs (tablespoon) equals 20 ml; 1 cup equals 250 ml. | Cups are lightly packed and all eggs are 55-60 g, unless specified.