Aunt Dalila's Soft Cake with Cinnamon Crumble
A wonderfully fluffy cake topped with a golden, caramelized cinnamon crumble — a beloved Brazilian family recipe that's been winning hearts for generations. Ready with pantry staples and just one bowl, it's the kind of effortless bake that fills the kitchen with the most comforting aroma. Perfect for afternoon tea or a cozy weekend treat!
🛒 Ingredients
12 servings
- 480 g (4 cups) all-purpose flour
- 400 g (2 cups) granulated sugar
- 240 ml (1 cup) whole milk
- 4 eggs
- 2 tablespoons melted butter
- 2 tablespoons baking powder
- For the cinnamon crumble:
- 200 g (1 cup) granulated sugar
- 60 g (½ cup) all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons softened butter
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Directions
- 1
Preheat oven to 180 °C (350 °F). Grease and flour a rectangular baking pan.
- 2
In a large bowl, beat the eggs with the sugar until pale and fluffy.
- 3
Add the milk and melted butter, stir to combine, then gradually fold in the flour and baking powder until a smooth, lump-free batter forms.
- 4
Pour the batter into the prepared pan and smooth the surface.
- 5
Make the crumble: combine sugar, flour, cinnamon and softened butter in a bowl. Rub together with your fingertips until the mixture resembles coarse, damp sand.
- 6
Sprinkle the crumble evenly over the entire surface of the batter.
- 7
Bake for 40 minutes, or until a toothpick inserted in the center comes out clean and the crumble is golden. Allow to cool slightly before unmolding.
💡 Chef's Tip
Add a handful of rolled oats to the crumble for extra crunch. A teaspoon of vanilla extract or lemon zest in the batter elevates the flavor beautifully. Keeps well for 3 days in an airtight container at room temperature.
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