Streusel cake

This one’s from an old Katie Stewart recipe book my mum used a lot when I was growing up. It’s a cake we used to make a lot, but I’ve not eaten it for years. So we revisited it on my dad’s birthday a few days ago. We were hard at work shifting scalpings around for the garden, so this one was perfect as it’s quick to make. Stewart says, “This delicious cake with a crunch, sweet topping is quickly made at short notice.”

Preheat the oven to 190C.

For the cake:
225g self-raising flour
1 t baking powder
85g butter
85g caster sugar
1 egg
142g milk

Sieve together the flour and BP.
Crumble in the butter.
Stir in the caster sugar.
Combine the egg and milk, then stir that into the dry ingredients.
Beat to a smooth batter.
Put the batter in a greased, 22cm (9in) round loose-bottomed tin.

For the topping:
Combine 30g SR flour with 60g of soft brown sugar.
Melt 30g butter, then add this to the flour/sugar and mix with a folk to create a lumpy, crumbly mix.
Put this mix on top of the batter.

Bake 40 mins. Cool 5 mins in tin, then turn out and cool completely.