Makes: 18

Prep: 30 minutes, plus cooling

Cock: 30-35 minutes

One of these treats is an ideal accompaniment to a mid-morning cups of tea or coffee. The crumb topping is sweet and streusel-like, in delicious contrast to the light and airy sponge underneath it.

 

55 g/2 oz lightly salted butter, softened, plus extra for greasing

100 g/ 3 ½ oz cater sugar

1 egg

5 tbsp soured cream

125 g/ 4 ½ oz self-raising flour

TOPPING

85 g/3 oz plain flour

70g / 2 ½ oz lightly salted butter, cut into pieces

1 ½ tsp ground mixed spice

1 ½ tsp ground espresso coffee

70 g/ 2 ½ oz caster sugar

ICING

85g/ 3 oz icing sugar

1 tbsp strong espresso coffee

  1. Preheat the oven to 180° C/350° F/ Gas Make 4. Grease and line the base and sides of an 18-cm/ 7-inch shallow. Loose-bottomed square cake tin. Grease the baking paper.
  2. For the topping, put the plain flour, butter, mixed spice and coffee in a food processor and blend until the mixture starts to resemble coarse breadcrumbs. Add the caster sugar and blend again briefly. Tip the mixture into a mixing bowl.

3.For the sponge , put the butter, caster sugar, egg, soured cream and self-raising flour in the food processor and blend until smooth and creamy, then turn out into the tin and level the surface. Sprinkle the crumb mixture in an even layer on top. Bake in the preheated oven for 30-35 minutes, or until risen and just firm to the touch and a skewer inserted into the centre comes out clean. Leave in the tin for 10 minutes, then transfer to a wire rack to cool.

  1. For the icing , put all but 2 tablespoons of the icing sugar in a small mixing bowl and add the coffee. Beat to a smooth paste that falls in a thick trail from the spoon, adding a little more icing sugar if necessary. Cut the cake into 3 even-sized pieces, then cut across to make 18 rectangular pieces. Drizzle with the icing.