Total Time
50mins
Prep 15 mins
Cook 35 mins

A perfect cake for picnics, this cuts well and may also be served warm with whipped cream. An Australian recipe posted for Zaar World Tour 2005

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C (350°F).
  2. Mix 1/4 cup sugar with the nuts and cinnamon and set aside.
  3. Cream the butter with the remaining sugar until light and fluffy.
  4. Add the eggs, vanilla and lemon juice. Beat well.
  5. Sift the flour, baking powder, baking soda and salt in a bowl.
  6. Add 1/4 of the flour mix and 1/4 of the sour cream to the butter mix, beating lightly. Continue adding in 1/4's until all ingredients are combined.
  7. Grease a 23cm square cake tin and line with paper. Pour batter into pan, sprinkle with the reserved cinnamon mixture.
  8. Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean.
  9. Let sit in pan for 10-15 minutes before turning out onto a cooling rack.
Most Helpful

5 5

A delicious cake. My only criticism is that Step 7 omits to mention placing the cake batter into the tin. Some of my topping fell off too, and I wonder if some of it could be sandwiched between two layers of batter before baking. I may try this next time....and there will be a next time. Thanks for posting Fairy.

5 5

I made this over the weekend when I had a house full and it made a great cake to slice and just pick up and eat. Next time, I will press the cinnamon mixture into the dough. Most of it fell off, but it made for a tasty finish when cleaning off the plate.

5 5

Ooh, easy & yummy. A fave with the kids. Thanks, Sistah!