Streusel cake

Method

• Step 1
  Preheat oven to 180C. Grease a 20cm square cake tin and line it with two 20cm strips of baking paper placed cross-hatch style, allowing the excess to hang over the edge to make it easy to lift out the finished cake.
• Step 2
  Cream butter and sugars in a stand mixer or using hand-held beaters until pale fluffy. Add eggs one at a time, beating well between each addition. Beat in vanilla. Sift together cinnamon, flour, baking powder and cornflour, then add to butter mixture with buttermilk. Beat until just combined.
• Step 3
  In a separate bowl, combine brown sugar, flour, cinnamon and salt. Add cubed butter and use your fingers to rub the butter into the dry ingredients until the mixture resembles crumbly sand.
• Step 4
  Spread half the cake batter in the base of your prepared cake tin. Sprinkle over 1/3 of the streusel. Top with remaining cake batter, using a palette knife to spread it carefully to the edges. Sprinkle the top with remaining streusel.
• Step 5
  Bake for 40-45 minutes until a skewer inserted into the centre comes out clean. If the top is getting to brown, cover with a piece of aluminium foil.
• Step 6
  Allow to cool completely, then use overhanging paper to gently lift the cake out of the tin onto a serving board.
• Step 7
  To make icing, combine icing sugar with enough milk to create a drizzle-able consistency. Scoop into a zip-lock bag, snip one corner and pipe lines diagonally over the top of the cake. Cut into squares to serve.