Here’s a big, big cake that’s ideal for a group event. It’s tasty and substantial yet still quite light. It’s easy too, using the American style of making a crumble with melted butter, so there’s no need to even do any rubbing in.

Makes: A very large cake capable of giving at least 24 pieces

Level: Easy

Time: 45 – 45 minutes “hands-on prep” then 50 – 60 minutes baking.

Need: A high-sided roasting tin at least 30 x 20cm, although 35 x 25 would also be OK, possibly with a reduced bake time. You can make this cake with just bowls and a wooden spoon; an electric mixer is OK too, but mix in the flour with a spoon or spatula to avoid overbeating.

Ingredients for the crumble

150g (5oz) butter, melted
300g (11oz) plain flour
3 – 4 tsp ground cinnamon
¼ tsp salt
225g (8oz) soft dark brown sugar

Ingredients for the cake

225g (8oz) butter, softened
350g (12oz) white caster sugar
2 tsp vanilla extract
4 eggs, beaten
350 ml (12fl oz) sour cream or full fat Greek yogurt
525g (1lb 2½ oz) plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp salt

Method

1. Preheat the oven to 180°C / fan 160°C / 350°F / Gas 4, then line the base and sides of the roasting tin with baking parchment, with the paper coming above the sides of the tin. This enables the cake to be lifted out easily, but it’s also a cake that can “rise up well” during baking.

2. To make the crumble topping, pour the melted butter into a large bowl. Sift in the flour, cinnamon and salt. Add in the sugar, then mix briefly until coarse and crumbly. Set aside to use later.

3. For the cake itself, sift the flour, baking powder, bi-carb soda and salt into a bowl and keep handy.

4. In another large bowl, cream the butter until soft. Pour in the sugar and beat until the mixture is light and fluffy. Add the vanilla extract and gradually mix in the eggs with an occasional tsp of the flour mixture to avoid curdling.

5. Gently mix and fold in about a third of the sour cream with a third of the flour mixture then repeat twice. Tip the batter into the prepared tin and smooth the surface with a spatula or the back of a spoon.

6. Sprinkle over the crumble mixture, making sure it covers the batter completely. Press it in gently but firmly. Bake on the lower part of the oven for 50–60 minutes or until a skewer inserted into the centre of the cake comes out clean.

7. Check the cake after about 30 – 35 minutes and if necessary cover with foil (to prevent the cake from burning) and continue to cook for the remaining time.

For a smaller cake I recommend a 20cm/8” square tin. I haven’t tried this size yet, but here are the measurements that I’d use. Also, I’d reduce the baking time, probably to around 45 – 50 minutes.

Ingredients for the crumble

75g butter, melted
150g plain flour
10g – 15g ground cinnamon
115g soft dark brown sugar
Pinch of salt

Ingredients for a 20 x 20cm cake

115g butter, softened
175g caster sugar
1 tsp vanilla extract
2 eggs, beaten
175ml sour cream
265g plain flour
½ tsp baking powder
¼ tsp bicarbonate of soda
½ tsp salt

I hope you enjoy this lovely cake. If you want more cake recipes click this link, or have a look at my site for lots of other great recipes, both sweet and savoury. Below are a few that I’d love you to try:

Strawberry and Pistachio Polenta Cake