Cinnamon Crumble Comfort Cake

Originally posted 15 February 2019

Dear lovelies

At the end of last week, I found myself feeling overwhelmed, anxious and incredibly tired. I try to stay positive about growing my business, continuing to post regularly here on the blog and on instagram, doing what I love and moving ever closer to selling some products. I am finding instagram a tricky place to be at the moment and perhaps that signals the need for a break. I also try very hard to be a good Mum and to be honest, with 3 children who each have their own individual needs and struggles, it is a hard job. At points, I am finding it hard to juggle and cope with everything and stay my usual upbeat self.

I spent last Friday reconfiguring a few things, reassessing and simplifying what I was working on. I have also increased my vitamin D dosage. It was as if I could feel my energy plummet as my vitamin D was doing the same. As I was sorting out my priorities, I felt the need for some comfort cake and realised that apart from my boy’s 11th birthday cake in January, I hadn’t baked since Christmas. So I have set that right!

This cake, which is best served hot like a pudding, with dollops of whipped cream, creme fraiche or custard, combines the warming flavours of vanilla and cinnamon with a crunchy cinnamon crumble topping. I’m not sure you can get more comforting than a crumble in Winter!

Cinnamon Crumble Comfort Cake

Ingredients:

For the crumble topping:

25g (1oz) plain flour

15g (½oz) chilled unsalted butter

25g (1oz) rolled oats

15g (½oz) light soft brown sugar

½ tsp ground cinnamon

For the cake:

160g (5.5oz) light soft brown sugar (sieve if very lumpy)

160g (5.5oz) unsalted butter, softened

3 large eggs

160g (5.5oz) self raising flour

½ tsp baking powder

2 tsp ground cinnamon

2 tsp vanilla extract

2 tbsp milk

Method:

Grease and line a 20cm loose bottomed deep springform cake tin and preheat your oven to 180°c.

For the crumble topping, cube the butter into the flour and lightly rub with your fingers until the mixture has the consistency of breadcrumbs.

Stir together the oats, sugar and cinnamon and then add to the flour and butter, combining thoroughly. Set aside.

For the cake, sieve together the flour, cinnamon and baking powder.

In a separate bowl, beat the butter and sugar together for a few minutes. Continue to beat, whilst popping the eggs in one at a time followed by a large spoonful of the flour mixture in between each addition.

Beat in the vanilla extract, then fold in the remaining flour. Add the milk, combining thoroughly.

Pour into the prepared tin.

Lightly sprinkle over the crumble topping, evenly covering the top of the cake mixture.

Then carefully swirl the crumble into the top of the mixture, before baking in the oven for 30 – 35 minutes or until a metal skewer placed into the centre of the cake comes out clean.

Leave the cake in it’s tin for a few mins, then transfer to a wire rack. Serve after another few minutes or allow to cool.

This cake is delicious at room temperature, simply dusted with icing sugar. However for the full comfort experience, eat whilst still warm with lashings of cream, creme fraiche or custard and a hot cuppa! Yum! However you enjoy it, be sure to scoop up any crumbs of the crumble topping trying to escape!