Cinnamon Crumble Cake
Of course, it would be brill if you could make a lot of food on a tiny budget – and that’s exactly what this breakfast cake does.
This recipe is cheap and rich all in one go.
Both kids and their larger counterparts will love it, and because you serve it right from the tray (and it’s covered in crumble), you don’t need to worry about the way it looks at all.
It’s best served warm, and maybe with a bit of yoghurt on the side.
Recipe makes 1 fairly large tray cake
625 g (5 cups) Plain flour
600 g (3 cups) Brown sugar
1 tsp Salt
2 tsp Baking powder
300 ml (1¼ cup) Vegetable oil
3 med Eggs
250 ml (1 cup) Milk
2 tsp Vanilla
75 g (3 oz) Butter
2 tsp Cinnamon
Pre-heat your oven to 180Cº (350ºF, Gas mark 4). Grease a large, deep baking pan.
Mix together the flour, sugar, salt baking powder and oil in a large mixing bowl. Divide this mixture – one half slightly larger than the other – into 2 bowls.
In the smaller portion add the eggs, milk and vanilla extract. Mix well until free of lumps (mixture will be thin). Pour into your pan.
In the larger portion add the butter, cinnamon & nuts. Mix with hands until it resembles coarse bread crumbs. Bake for 25-30 minutes till browned. Serve warm.
Really good bit
If cinnamon isn’t your thing, you can actually add in a bit of cocoa powder – or ground almonds – instead. In fact, you can even add up a full cup of crushed almonds or walnuts if you like. This is one of those “the more, the merrier” types of recipes.
From the notebook of Katie Schenk
Mmmm, cake. Fancy some more cake recipes before deciding what to bake? Or just fancy flicking through some cake-porn? We won’t tell – check these beauties out here:
If you make this do drop us an email with a pic. We’d LOVE to see how it turns out.