• 1/4 cup buttermilk (1/4 cup milk + 1 tbsp vinegar/ lemon juice)
• 1 egg
• 1/2 cup butter
• 2 tablespoons vegetable oil
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
Instructions
1. For the Cinnamon Crumb, mix the brown sugar and the cinnamon powder in a bowl. Set aside. 2. Take the soften butter in a large bowl and add brown sugar. Mix the brown sugar and butter with help of a spatula. Make sure it forms a lump otherwise if you beat right away it will splatter all over. 3. Add the vegetable oil as well. Mix again. Now start beating the buttercream until nice and fluffy. It will take about 2-3 min to get fluffy. 4. Once its nice and fluffy it will lighten in color. Scrape the sides in between to ensure even baking. 5. Add the egg and beat for 1 min. Add the buttermilk and whisk for another 1 min. This may look curdled but don’t worry it is not. 6. Add the flour in batches and whisk. Do not over beat, beat until the batter is smooth and even. 7. Add baking powder, baking soda, cinnamon powder and coffee powder. Mix with the cake batter and beat for 1 min. 8. Take a cake tin and brush some butter. Line with butter paper. Stick the sides evenly to ensure no seeping. 9. Pour half of the batter into the tin. Level the batter evenly. 10. Sprinkle half of the cinnamon crumb on the batter evenly. Pour the leftover batter and evenly spread over. 11. Take a toothpick and make swirls into the batter. Bake for 180°C for 30-35 min or until a toothpick inserted comes out clean. 12. Let the cake rest in the pan for 10 min before taking out. Gently peel the butter paper from the sides. 13. The crumb will be crisp and chewy when hot which tastes amazing. This cake is very soft inside and crunchy on top. Enjoy with a hot cup of tea.
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Recipe 👉https://youtu.be/WNXE_NC71UA
Ingredients
Cinnamon Crumb
• 1/4 cup brown sugar
• 2 teaspoons cinnamon powder
For The Cake
• 1&1/4 cup Flour
• 2/3 cups brown sugar
• 1/2 tablespoon cinnamon powder
• 1/2 tablespoon coffee powder
• 1/4 cup buttermilk (1/4 cup milk + 1 tbsp vinegar/ lemon juice)
• 1 egg
• 1/2 cup butter
• 2 tablespoons vegetable oil
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt
Instructions
1. For the Cinnamon Crumb, mix the brown sugar and the cinnamon powder in a bowl. Set aside.
2. Take the soften butter in a large bowl and add brown sugar. Mix the brown sugar and butter with help of a spatula. Make sure it forms a lump otherwise if you beat right away it will splatter all over.
3. Add the vegetable oil as well. Mix again. Now start beating the buttercream until nice and fluffy. It will take about 2-3 min to get fluffy.
4. Once its nice and fluffy it will lighten in color. Scrape the sides in between to ensure even baking.
5. Add the egg and beat for 1 min. Add the buttermilk and whisk for another 1 min. This may look curdled but don’t worry it is not.
6. Add the flour in batches and whisk. Do not over beat, beat until the batter is smooth and even.
7. Add baking powder, baking soda, cinnamon powder and coffee powder. Mix with the cake batter and beat for 1 min.
8. Take a cake tin and brush some butter. Line with butter paper. Stick the sides evenly to ensure no seeping.
9. Pour half of the batter into the tin. Level the batter evenly.
10. Sprinkle half of the cinnamon crumb on the batter evenly. Pour the leftover batter and evenly spread over.
11. Take a toothpick and make swirls into the batter. Bake for 180°C for 30-35 min or until a toothpick inserted comes out clean.
12. Let the cake rest in the pan for 10 min before taking out. Gently peel the butter paper from the sides.
13. The crumb will be crisp and chewy when hot which tastes amazing. This cake is very soft inside and crunchy on top. Enjoy with a hot cup of tea.