Crunchy Cinnamon Nut Cake
You have to try this cake to see how truly crunchy it is! It's different! Use any mixed nuts you like.
Ingredients
Serves: 12
- for the cake
- 3/4 cup (185g) caster sugar
- 60g butter
- 1 egg
- 80ml milk
- 1 1/2 cups (190g) plain flour
- 1 teaspoon baking powder
- pinch salt
- for the topping
- 1/2 cup (80g) soft brown sugar
- 30g butter, melted
- 30g plain flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup (60g) chopped mixed nuts
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- Preheat oven to 190 degrees C. Grease and line a 22cm square cake tin with baking paper.
- Cream sugar and butter, beat in egg and milk. Sift in the flour with baking powder and salt and fold in with a metal spoon.
- Spread half of the batter thinly over bottom of cake tin. Cover batter with just over half the topping mix then spoon over the rest of the cake batter and spread evenly with a fork.
- Scatter over the remaining topping and press down very lightly.
- Bake for about 30 minutes.
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Reviews and Ratings
Global Ratings:
(2)
Reviews in English (3)
yummy! Used buttermilk in place of plain milk. - 30 May 2013
Used different ingredients. since i didnt have caster sugar at the time i tried it with half and half granulated sugar and demerara sugar rather than the caster sugar (same weight overall tho) and then melted the butter and sugar mix in the microwave a little before creaming it. It made the cake sort of a more crunchy half-cake and the change in texture definitely improved it. - 10 Sep 2010 (Review from Allrecipes UK & Ireland)
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