One of these are perfect with a mid-morning coffee. The crumb topping is sweet and streusel-like, in contrast to the light sponge underneath it.
100g/3 1/2 oz caster sugar
5 Tbsp soured cream
125g/4 1/2 oz self raising flour
For the Topping
85g/3 oz plain flour
70g/2 1/2 oz butter, cut into pieces
1/2 tsp ground mixed spice
1 1/2 tsp ground espresso coffee
70g/2 1/2 oz caster sugar
Pre heat oven to 180C/gas 4. Grease and line a 18cm/7in square cake tin.
For the topping, put the plain flour, butter, mixed spice and coffee in a food processor and blend until the mixture resembles coarse breadcrumbs. Add the sugar and blend again for 2 minutes.
For the sponge, put the butter, sugar, egg, soured cream and self raising flour in the processor and blend until smooth and creamy, then turn it into the prepared tin and level the top with a spoon. Sprinkle the crumb mixture in an even layer on top. Bake for 35 – 40 minutes until just risen and firm to the touch. Leave in the tin for 10 minutes before transferring to a wire rack to cool completely.