About this recipe:Crunchy, cinnamon-flavoured nutty cake - more crunch than cake!
Makes: 1 cake
175g (6 oz) caster sugar
60g (2 oz) fresh butter
4 tablespoons milk
175g (6 oz) plain flour
1 teaspoon baking powder
110g (4 oz) demerara sugar
30g (1 oz) melted butter
1 tablespoon flour
1 1/2 teaspoons cinnamon
60g chopped mixed nuts
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Method Prep:10min › Cook:30min › Ready in:40min
Cream butter and sugar. Beat in egg and milk. Lightly sift in flour, baking powder and salt, and fold in with a metal spoon.
Combine topping ingredients in a separate bowl.
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.
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