Hot Cinnamon and Pecan Nut Cake

Preparation info
  • Makes:


    • Difficulty


    • Ready in

      30 min

Appears in

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.


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


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