This delicious treat is easy to whip up. A buttery sponge cake is topped with a sweet and lightly spiced pecan crumble. Enjoy for afternoon tea or elevenses.
Like other reviewers - found this was in the oven for over an hour and still wobbly plus all the nuts and sugar sank into the cake mixture. I was confused about the bit where it says 'remove foil' - when did it say to put foil on? As this is for a birthday cake have raced out to buy more nuts in the hope that I can rescue this by adding a second topping - 05 May 2017
There must be an error in the recipe. I had to keep it in the oven for over an hour but still came out loose. - 29 Apr 2013
I made the bundt version of this the day before yesterday and served it in my espresso bar. It sold out in no time and for good reasons: beautiful and delicious! I used 1.5 times the "topping" and put it in the middle, and added a little cardamom and nutmeg as well as extra cinnamon. It is important to grease your bundt well and flour it too; I did this and still had a small area where the filling stuck to the wall of the pan. Baked for about 50 minutes at 325 degrees convection. Dusted with 10x as suggested. Very moist; keeps well in a cake dome overnight (if yours lasts long enough) and goes well with coffee drinks. I do recommend lightly toasting your pecans or walnuts before chopping. It heightens the flavors a bit in the finished cake. This is one of the best coffee cakes I have ever baked and I have tried quite a few recipes over the last 10 years or so! Highly recommended. - 03 Feb 2008 (Review from Allrecipes US | Canada)