1/2 (1 stick) cup unsalted
butter, melted half way
1 tsp cinnamon
Preheat oven to 180°C. Grease and flour a regular round pan, set aside.
First, make your crumb topping. Combine flour,
brown sugar, cinnamon and butter and cut with a fork until well blended and
crumby. Set aside.
In a medium size bowl, whisk together flour,
baking powder, baking soda and salt. Set aside. Beat butter and sugar together
until smooth. Pour in flour mixture and mix until completely incorporated -
don't over mix! Batter will be very, very thick. Then add remaining ingredients: 2 eggs, milk and vanilla essence.
Pour 1/2 of the batter into prepared pan and
spread until evenly distributed. It is much easier to do this with a rubber
spatula that has been sprayed with non-stick cooking spray because the batter
is very thick, sticky and hard to spread. Go back to your crumb mixture and
scoop out about 1/4 of the mixture and sprinkle it evenly across the batter
trying to fill all spots. Press down so it stays in place under the next layer
of batter. Pour the remaining batter on top and spread until even. Again, use a
greased rubber spatula for ease. The crumb mixture you have left over gets
sprinkled on top into a nice thick layer, distribute evenly.
Bake cake for 50-55 minutes or until a
toothpick inserted in the centre comes out clean. Start checking cake at 50
minutes and check every 2 minutes after that, you don't want to over bake or it
will come out dry. Once done, let it cool for 10 minutes in spring form pan then
release the sides and let it cool completely on the bottom plate.
Store cake at room temperature in an airtight
container for up to 4 days.