Crunchy Cinnamon Cake

    40 mins

    Dalchini, mixed nuts of choice in this crunchy cake!

    3 people made this

    Makes: 1 cake

    • Cake
    • 175g caster sugar
    • 60g fresh butter
    • 1 egg
    • 4 tablespoons milk
    • 175g plain flour
    • 1 teaspoon baking powder
    • pinch salt
    • Topping
    • 110g demerara/ moti sugar
    • 30g 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 foil. 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 for about 30 minutes.

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    Reviews and Ratings
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    Reviews in English (3)


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


    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)


    turned out sooooo tasty!  -  10 Sep 2010  (Review from Allrecipes UK | Ireland)