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Rusks Crumb Cake Recipe

Rusks Crumb Cake Recipe
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★★★★★

4.7 from 26 reviews

This Rusks Crumb Cake is a delightful blend of a moist, tender cake topped with a crunchy, buttery crumb made from crushed buttermilk rusks. Infused with warm cinnamon and a hint of vanilla, the cake offers a perfect balance of sweet, tangy, and comforting flavors. Ideal as a cozy treat for tea time or dessert, it combines the nostalgic texture of rusks with a soft cake base.

Ingredients

Scale

For the Crumb Topping

  • 1 cup (130g) crushed buttermilk rusks
  • ½ cup (100g) brown sugar
  • ½ cup (110g) butter, melted
  • 1 tsp ground cinnamon
  • ¼ cup (30g) all-purpose flour

For the Cake Batter

  • 1½ cups (190g) all-purpose flour
  • 1 cup (200g) white sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (115g) butter, softened
  • 2 large eggs
  • ½ cup (120ml) buttermilk
  • 2 tsp vanilla extract
  • ½ cup (120ml) plain yogurt or sour cream

Instructions

  1. Prepare the Crumb Topping: Combine the crushed buttermilk rusks, brown sugar, ground cinnamon, and flour in a bowl. Slowly pour in the melted butter and mix until the crumb mixture becomes sandy and forms loose clumps. Set aside to firm up while preparing the cake batter.
  2. Make the Cake Batter: In a large bowl, beat the softened butter and white sugar together until pale and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. Add Wet Ingredients: Incorporate the buttermilk and plain yogurt (or sour cream) into the butter mixture, blending gently to maintain a smooth and creamy consistency.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Fold Dry into Wet: Gradually fold the dry ingredients into the wet mixture in two additions, mixing just until the batter becomes silky and even, ensuring not to overmix.
  6. Assemble the Cake: Pour the batter into a greased or lined 8-inch (20cm) cake pan, spreading evenly to the edges. Sprinkle the prepared rusks crumb topping generously over the batter, covering the surface completely.
  7. Bake: Bake in a preheated oven at 175°C (350°F) for 35–40 minutes, or until the crumb topping is crisp, the edges are golden brown, and a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Allow the cake to cool slightly in the pan so the crumb topping sets into a crunchy layer. Serve warm or at room temperature for the best flavor and texture.

Notes

  • Using buttermilk rusks adds an authentic texture and flavor distinctive to this crumb topping.
  • If buttermilk rusks are unavailable, substitute with dry toasted rusks or bread crumbs for a similar effect.
  • The cake tastes great served with a cup of tea or coffee.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat slices briefly to refresh the crumb topping’s crunch.

Nutrition

Keywords: rusks crumb cake, crumb cake, buttermilk rusks, cinnamon crumb topping, moist cake, vanilla cake, easy dessert

Find it online: https://maicook.com/rusks-crumb-cake-recipe/