German Cake with Cinnamon and Nut Topping


German Cake with Cinnamon and Nut Topping in DishThis cake was handed down to me by my mother-in-law who used to make it regularly.  It is deliciously buttery and has a crunchy topping of nuts and cinnamon sugar.  Once you have cut the cake you can freeze the slices very successfully.



German Cake with Cinnamon and Nut Topping

German Cake with Cinnamon and Nut Topping in Dish 2225 g butter

250 ml  castor sugar

2 eggs

250 g flour

2 ml bicarbonate of soda (baking soda)

2 ml cream of tartar

1 ml salt

100 – 200 ml milk

TOPPING

75 g cinnamon sugar

100 g chopped nuts

Preheat the oven to 180 C and grease a ovenproof dish of approximately 28 x 18 cm

Cream the butter and sugar and add the eggs one at a time, beating well after each addition.

Sift flour, bicarb, cream of tartar and salt together.  Add flour fixture and milk alternately to the egg mixture, using just enough milk to give it a soft dropping consistency.  Spoon into dish and sprinkle the nuts and cinnamon sugar on top.

Bake for approximately 40 minutes.  Cool in pan and cut into squares.

Serve warm or cold or freeze the slices.


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5 thoughts on “German Cake with Cinnamon and Nut Topping

  1. Hey there, Pam
    OK, so now Im printing off ALL the recipes! Thank you sooo much!
    (I know your blog is a ‘biscuity’ blog, but how about an occasional ‘quick supper’ recipe perhaps??)
    Luv C

    • Things will be going a little slower now as I’m preparing for my VIP guest on Wednesday! Suppers are not my forte but I will put up one or two. One in particular is a macaroni dish we have EVERY week. It’s Trevor’s favourite.

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