Cinnamon Crumble Cake

• 4 ounces butter, plus extra for greasing
• 3 ounces plain flour
• 1 ounce cornflour
• 1 teaspoon baking powder
• 2 eggs, beaten
• 4 ounces golden caster sugar
• 1 pinch salt
• 4 ounces plain flour
• 2 ounces butter
• 2 tablespoons demerara sugar
• 1 teaspoon ground cinnamon
• creme fraiche or ice cream, to serve

1. Preheat oven to 190C / 375F.
2. Lightly butter an 18cm / 7-inch cake tin or a 23cm / 9 inch sandwich tin and line the base with parchment paper.
3. To make the crumble topping, sieve the flour into a bowl and using your hands rub in the butter until it resembles breadcrumbs, then stir in the sugar and cinnamon.
4. Set aside.
5. To make the cake, sieve the flour, cornflour, baking powder and salt into a bowl.
6. Add the butter, sugar and eggs and beat together until smooth.
7. Transfer to the prepared cake tin and level the top, then sprinkle over the reserved crumble topping.
8. Bake for 45 minutes until firm and springy, remove from the oven and leave to cool in the tin for 5 minutes.
9. Turn out onto a plate and cut into slices - serve with creme fraiche / ice cream.

butter, flour, cornflour, baking powder, eggs, sugar, salt, flour, butter, demerara sugar, ground cinnamon, creme fraiche

Taken from www.food.com/recipe/cinnamon-crumble-cake-203631 (may not work)