Ingredients
Scale
TOPPING
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 tablespoon ground cinnamon
- 225g salted butter, melted
- 2 1/2 cups self raising flour
CAKE
- 175g butter, softened to room temperature
- 1 cup caster sugar
- 3 large eggs
- 1 teaspoon vanilla bean paste
- 300ml sour cream
- 2 1/2 cups self raising flour
Instructions
- Preheat oven to 180°C, fan-forced.
- Grease a round cake pan and line with baking paper.
- Grease 12-hole muffin pan and line each hole with baking paper.
- To make the crumb topping add brown sugar, white sugar and cinnamon into a small bowl.
- Pour in the melted butter, sift over flour and stir to combine. Don’t over mix, you want it to have clumps of crumbs. Set aside (as it’s sitting it will dry out, which is what you want).
- Meanwhile, in an electric mixer add butter and sugar. Mix on high speed for 2 minutes until pale and smooth. Scrape sides of the bowl.
- Add eggs, vanilla and sour cream, mix on medium speed until just combined.
- Sift flour over mixture, mix on low speed until just combined, do not over mix.
- Spoon large spoonfuls of batter into each muffin hole.
- Spread remaining batter into prepared cake tin.
- Sprinkle half the crumb topping over each muffin and the cake, remembering to keep it lumpy.
- Gently press the crumb into the batter.
- Then sprinkle remaining crumb over the muffins and cake.
- Bake muffins in oven for 20-25 or until golden and cooked through and bake cake for 40-50 minutes or until golden and cooked through.
- Allow to cool in pan for 5 minutes, then gently transfer to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 50 mins
