Get baking with this year's official tea party cake
It's now May, which means that Blooming Great Tea Party season is next month! Have you set the date for your party yet? Mine is Friday 20 June, and I have already started to invite my friends. I have also been thinking of different ways to make my party more special, more of an occasion. I've invited three lovely local ladies who all run their own businesses to come and sell their goods to my guests. They have all agreed to donate some of their profit on the day to Marie Curie and have all donated raffle prizes too. As well as the raffle, my tea party will also feature a few games, including 'guess how many sweets are in the jar', with the closest guess winning the jar, and a tea-related quiz. Upstairs I will be offering spray tans to those guests that want a summer glow. Just like last year, I’ll be using the beautiful vintage china tea sets that belonged to my husband’s grandmother, for all of the refreshing cups of tea and yummy sweet treats I'll make, including the official Blooming Great Tea Party Cake that I have created - Buttermilk Crumb Cake with Cream Cheese Drizzle. This is a twist on a traditional American Coffee Cake and, as with all of my recipes, is very simple to make and really delicious. Happy baking!
Buttermilk Crumb Cake with Cream Cheese Drizzle
For the cake: 250g plain flour 230g golden caster sugar Pinch of salt 150g unsalted butter (at room temperature) 2 large eggs 120ml buttermilk 2 teaspoons vanilla extract 1 teaspoon baking powder 1/2 teaspoon bicarbonate of soda 140g light brown sugar For the drizzle: 120g full fat cream cheese 60g sifted icing sugar 1 teaspoon vanilla extract 4-5 teaspoons milk
Preheat your oven to 180°C (170°C for fan ovens). Grease and line a 23cm round cake tin. In a large bowl carefully combine the flour, golden caster sugar, salt and butter until you have a coarse sandy texture. Take out 150g of this mixture and set it aside (this will be part of the crumb topping). In a separate bowl, whisk your eggs with the buttermilk and vanilla. Add the large bowl of sandy dry ingredients, along with the baking powder and bicarbonate of soda, to the liquid mixture. Mix thoroughly until you have a smooth cake batter. Spoon the batter into your cake tin and smooth the top down. Add the brown sugar to the reserved bowl of sandy dry ingredients. Carefully mix and don’t worry if there are still lumps – lumps are good for a crumb topping! Sprinkle the crumb topping over the cake batter, making sure the entire surface is covered. Put the tin in the centre of your oven for 45-55 minutes until the top of the cake is springy to touch, and a toothpick inserted into the centre comes out clean. Once baked, remove from the oven and allow to cool in the tin for about 15 minutes. During this cooling time you can make the drizzle. Using an electric whisk or freestanding mixer, beat together the cream cheese, sifted icing sugar and vanilla until smooth. Gradually pour the milk in until the drizzle drops off the back of a spoon. (You may need more or less milk to get this consistency.) Remove the cake from the cake tin and drizzle the cream cheese glaze over the cake. This cake can be served warm or at room temperature.