cinnamon nut cake

This “fabulous fast cake” with a nutty/cinnamon topping comes from a book of the same name and just the smell of it warms you up!

The crunchy nutty/cinnamon mixture on the top makes this cake and the same mixture in the middle is wonderful!

It’s not at all difficult to make, but there are several separate stages – make the topping, make the cake mix, put cake mix in tin, sprinkle topping, cover with cake mix and top with cinnamon and nuts, then bake and enjoy enjoy!

Ingredients (20cm square cake)

200g self-raising flour

125g butter

200g caster sugar

2 lightly beaten eggs

180ml of natural yoghurt

sachet of vanilla sugar or 1tsp of vanilla essence

70g finely chopped hazelnuts

2tbsp soft brown sugar

1 ½ tsps ground cinnamon

how to – Begin by grinding the hazelnuts into small pieces -a quick blast in the bender usually does it.  Next, mix the nuts with the brown sugar and cinnamon then leave to the side.

Place butter, flour and caster sugar in the processor and process until crumbly then add the eggs, yoghurt and vanilla essence and whizz until smooth.

Pour half of the mixture into a lined tin then sprinkle half the nutty/cinnamon mix over the top before covering with the rest of the cake mix. This is best done by dropping blobs of cake mix onto the nutty/cinnamon mix and gently joining up the blobs until there is no nutty/cinnamon mix showing. Finish off by sprinkling the rest of the nutty/cinnamon mix over the top. Bake at 180°c for 1 hour until a skewer comes out clean when poked into the center of the cake. Check the cake after 45 mins and if browning too fast cover with foil for the remaining time.

Remove from the oven and leave to cool for 5 mins before turning out onto a wire rack. Then just slice and eat!  Serve warm or cool, with or without cream. With coffee or tea.


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