About this recipe: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.
250g plain flour
1/4 teaspoon salt
1 tablespoon baking powder
225g butter, softened
250ml soured cream
300g caster sugar
1 tablespoon vanilla extract
110g dark brown soft sugar
120g chopped pecans
1 teaspoon ground cinnamon
30g butter, melted
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 180 C / Gas 4. Line a 20x30cm or similar sized tin with foil and lightly grease. Sift together the flour, baking powder and salt; set aside.
In a large bowl, cream the butter until light and fluffy. Gradually beat in soured cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. Fold in the flour mixture, mixing just until incorporated. Spread batter into prepared tin.
To make the topping: In a medium bowl, mix together dark brown soft sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter.
Bake in the preheated oven for 30 to 35 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and remove foil.