Sig's Pistachio Nut Crumble Cake

• 4 oz ( 115 gr ) butter at room temperature
• 4 1/2 oz ( 125 gr ) castor or superfine sugar
• 3 medium eggs
• 7 1/2 oz ( 215 gr) plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 8 fl oz ( 250 ml ) soured cream
• 8 oz dark brown sugar
• 2 tsp ground cinnamon
• 4 oz ( 115 gr ) very finely chopped nuts, I use pistachio ,
• 2 oz ( 55 gr ) cold butter, cut into.pieces

1. preheat oven to 350 f/180C /gas 4 .
2. Line the cake tin with baking paper (about 9 inch) and grease
3. for the.topping mix all topping ingredients in a bowl, rub between your fingers until it resembles fine breadcrumbs.
4. cream all cake ingredients together in a blender .
5. Pour half the batter into cake tin ,cover with half the topping mixture.
6. cover crumble mixture with rest of batter then cover with rest of crumble mix .
7. Bake until browned 60-70 minutes.
8. Let stand for 5 minutes turn onto cooling rack .

butter, sugar, eggs, flour, baking powder, bicarbonate, soured cream, brown sugar, ground cinnamon, nuts, cold butter

Taken from cookpad.com/us/recipes/354839-sigs-pistachio-nut-crumble-cake (may not work)