Recipe Index

Ingredients

• 3/4 cup caster sugar
• (1/2 cup) unsalted butter, softened
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon canola or vegetable oil
• 1 1/4 cups plain flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup sour cream, at room temperature
• 3/4 cup brown sugar, tightly packed, for the streusel
• 3/4 cup plain flour, for the streusel
• 1 tablespoon ground cinnamon, for the streusel
• 1/4 teaspoon salt, for the streusel
• (6 tablespoons) unsalted butter, softened, for the streusel
• 3/4 cup icing sugar, sifted, for the glaze
• 1/4 teaspoon vanilla extract, for the glaze
• 4 teaspoons milk, for the glaze

Method

1. Heat the oven to 350°F. Grease and line a 9 in square cake tin.
2. Rub the streusel ingredients — brown sugar, flour, cinnamon, salt and butter — together with your fingertips until crumbly. Set aside.
3. Beat the caster sugar and 4¼ oz butter until pale and fluffy. Beat in the eggs one at a time, then the vanilla and oil.
4. Fold in the flour, baking powder and salt in two additions, alternating with the sour cream, until just combined.
5. Spread half the batter in the tin, scatter over half the streusel, add the remaining batter and finish with the remaining streusel.
6. Bake for 38 to 42 minutes until a skewer in the centre comes out clean. Cool in the tin.
7. Stir the glaze ingredients to a drizzling consistency, drizzle over the cooled cake, let it set and slice.

Prep: 30 min · Cook: 40 min

Nutrition (per serving, where published)