Hot Cinnamon and Pecan Nut Cake

Name: Hot Cinnamon and Pecan Nut Cake
Total time: 30 min
Yield: Makes: 16 squares
Ingredients: 175 g / 6 oz caster sugar; 350 g / 12 oz plain white flour; 60 ml / 2 fl oz sunflower oil; 2 tsp baking powder; ½ tsp finely grated lemon zest; 1 egg; 90 g / 3 oz butter, melted; 100 g / 3½ oz dark muscovado sugar; ½ tsp ground cinnamon; 175 ml / 6 fl oz milk; 60 g / 2 oz pecan nut halves

Preparation info

Makes:
16
squares

Difficulty
Medium
Ready in
30 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

A batter-based cake with a streusel top, at its best served straight from the oven accompanied by a bowl of thick, cool cream.

Ingredients

350 g / 12 oz plain white flour
175 g / 6

Cake
Vegetarian

Method

Sieve the flour, sugar and baking powder into a bowl. Mix together the lemon zest, egg, milk and oil, pour on to the dry ingredients and beat together until smooth. Pour into the prepared cake tin. Pour the melted butter on top and sprinkle over the sugar sifted with the cinnamon. Distribute the nuts over the mixture, slightly pressing them into the streusel layer.

Bake in the preheated