Rotterdam Crumb Cake is easy to make and has a delicious sour cream and spice flavour. Serve with tea or coffee for a super snack.
4J oz. plus
1 teaspoon butter
6 oz. flour
12 teaspoons baking powder
7 oz. plus
½ tablespoon castor sugar
2 small eggs, separated
4 fl. oz. sour cream
2 fl. oz. milk
½ teaspoon grated nutmeg
½ teaspoon ground cinnamon
1 teaspoon mixed spice or ground allspice
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190 C).
Using the teaspoon of butter, grease a 7-inch sandwich tin and set aside.
Sift the flour and baking powder into a large mixing bowl. Add the remaining butter and cut it into small pieces with a tabic knife. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Using a metal spoon, stir in the 7 ounces of sugar. Place one-quarter of the mixture in a small mixing bowl and set it aside.
In a medium-sized mixing bowl, using a fork, beat the egg yolks, sour cream and milk together. Pour this mixture into the remaining three-quarters of the flour and butter mixture and beat well with a wooden spoon until the batter is smooth. In another medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With the metal spoon, gently but thoroughly fold them into the batter.
Moist and delicious Rotterdam Crumb Cake is flavoured with mixed spices.
Spoon the batter into the prepared tin, smoothing over the top with the back of the spoon. Sprinkle the reserved flour and butter mixture over the batter.
Place the tin in the centre of the oven and bake for 45 to 55 minutes or until the cake is golden and a skewer inserted into the centre comes out clean.
Remove the tin from the oven. Set the cake aside to cool in the tin for 10 minutes. Turn the cake out of the tin on to a wire rack and set aside.
In a small mixing bowl, mix together the remaining ½ tablespoon of sugar, the nutmeg, cinnamon and mixed spice or allspice. Sprinkle the mixture over the top of the cake and set aside to cool completely before serving.