Cinnamon Nut Crumble Cake

A soft, buttery cinnamon cake topped with a crunchy cashew crumble — perfect with a cup of tea or coffee.

Ingredients

250 g maida / plain flour

250 g soft unsalted butter

250 g caster sugar or powdered sugar

4 eggs

60 g cashew nuts

1¼ tsp cinnamon powder

2 tsp baking powder

½ tsp soda bicarbonate

Method

1. Melt the butter and keep aside to cool slightly.

2. Sift together the maida, cinnamon powder, baking powder, and soda bicarbonate. Keep aside.

3. Grind the cashew nuts into a fine powder and keep aside.

4. Break the eggs into a bowl and whisk well using a hand whisk.

5. Add the caster sugar or powdered sugar and whisk again until well combined.

6. Add the sifted flour mixture and whisk gently.

7. Mix in the ground cashew nuts.

8. Finally, add the melted butter and whisk gently till everything is well incorporated.

9. Line an 8-inch baking dish with parchment paper.

10. Pour the cake batter evenly into the prepared dish.

Ingredients – Crumble Topping

50 g cashew nuts, finely chopped

¼ cup fine brown sugar

½ tsp cinnamon powder

Mix all the above ingredients well.

To Assemble & Bake

Sprinkle the crumble mixture evenly over the cake batter.

Bake in a preheated oven at 180°C for 45 minutes or until a skewer inserted comes out clean.

Cool slightly, slice, and enjoy this delicious cinnamon nut crumble cake

Crumble Topping & Baking Notes

For the crumble, fine brown sugar is mixed with finely chopped cashew nuts and a little cinnamon powder. This mixture is then sprinkled evenly all over the cake batter.

The cake takes approximately 45 minutes to bake.

If using an OTG, use only the lower burner. Avoid using the top burner, as it may cause the crumble to burn before the cake is fully baked.