Upside Down Nutmeg Crumble Cake. |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is hand written from my grandmothers box of recipes. This comes from her sister in law (my great aunty) Jean Little. No date, but the paper is falling apart. I think this could be converted and made into a cinnamon cake easily. It states this is best served warm with cream as a dessert. Ingredients:
2 cups plain flour |
2 teaspoons baking powder |
1 pinch salt |
125 g butter (4 oz) |
2 cups brown sugar |
1 cup milk |
1 teaspoon bicarbonate of soda |
1 egg |
1 teaspoon nutmeg, fresh is best |
Directions:
1. In a large bowl, use your hands to rub the flour, baking powder and butter into the consistency ofr breadcrumbs.
2. Add the sugar and stir well.
3. Pour half the mix into a well greased and lined 20cm deep square cake tin.
4. Mix the remaining ingredients in with what is left in the bowl.
5. Beat until smooth.
6. Pour over the crumble mixture and bake at 180oC for 30-40 minutes.
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