Makes 12-16 servings

Ingredients

2 1/4 (270 g) cups flour
2 teaspoons (10 ml) baking powder
pinch salt
3/4 cup (180 g) butter, softened
3/4 cup (150 g) white sugar
2 teaspoons (10 ml) vanilla
1 egg
1 cup (240 ml) milk

Ingredients - Filling

4 tablespoons (60 g) butter, softened
1 1/2 tablespoons (15 g) cinnamon
1/2 cup (60 g) flour
1/2 cup (90 g) packed brown sugar

Ingredients - Topping

6 tablespoon (90 g) butter, softened
3/4 cup (90 g) flour
1/2 cup (90 g) packed brown sugar
1 tablespoon (5 g) cinnamon

Method

Preheat oven to 350°F/176°C.

Grease a 9” x 9” (23 cm x 23 cm) baking pan.

Cake

In a medium bowl mix together the flour, baking powder and pinch a pinch of salt. Set aside.

Add the butter and sugar to a large bowl and mix until creamy. Whisk in the vanilla and egg until combined. Slowly add the flour mixture and milk combining to make a creamy batter.

Filling

Cream butter in a small bowl. Add flour, sugar and cinnamon and cut with pastry cutter until crumbly.

Topping

Add the butter, flour, brown sugar and cinnamon to a bowl and use a pastry cutter or food processor to make a coarse crumble mixture.

Add half of the mixture to the bottom of the baking pan. Sprinkle the filling over batter, then dollop the remaining cake batter over the filling. Carefully spread the batter over the filling. Add topping mixture and bake for 50-60 minutes until a toothpick comes out clean.

Delicious when served warm.