Cinnamon nut crunch cake

    40 min

    Crunchy, cinnamon-flavoured nutty cake - more crunch than cake!

    21 people made this

    Makes: 1 cake

    • Cake
    • 175g (6 oz) caster sugar
    • 60g (2 oz) fresh butter
    • 1 egg
    • 4 tablespoons milk
    • 175g (6 oz) plain flour
    • 1 teaspoon baking powder
    • pinch salt
    • Topping
    • 110g (4 oz) demerara sugar
    • 30g (1 oz) melted butter
    • 1 tablespoon flour
    • 1 1/2 teaspoons cinnamon
    • 60g chopped mixed nuts

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Cream butter and sugar. Beat in egg and milk. Lightly sift in flour, baking powder and salt, and fold in with a metal spoon.
    2. Combine topping ingredients in a separate bowl.
    3. Grease and base line a 23cm (9") square cake tin with baking parchment. Spread half thin layer of the cake mix in the bottom. Spread with just over half the topping mix. Spoon over the rest of the cake mix and spread evenly with a fork. Scatter over the remaining topping and press down very lightly.
    4. Bake at 190 C / Gas 5 for about 30 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    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


    turned out sooooo tasty!  -  10 Sep 2010


    yummy! Used buttermilk in place of plain milk.  -  30 May 2013  (Review from Allrecipes AU | NZ)