With the winter chill at our doorstep, a comforting slice of cake and a hot cup of tea is exactly what a cold afternoon needs.
A pound cake is ideal if you prefer the moist and soft plain cakes, as my family enjoys. I decided to take the old fashioned pound cake up a notch, by adding a delicious cinnamon and pecan crumb. The result is a sweet layered buttery cake with hints of warm cinnamon spice. The addition of evaporated milk adds to the creamy and delectable texture of this cake.
Give this recipe a go the next time you are looking for a sweet treat for the family.
Pecan and Cinnamon Pound Cake
- 125g butter, softened
- 1 cup granulated sugar
- 3 eggs
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 tsp vanilla essence
- 1/2 tsp almond essence
- 3/4 tin evaporated milk
- 1/4 cup finely chopped pecan nuts
- 1/4 cup brown sugar
- 1 tsp cinnamon powder
Preheat your oven to 180 degrees celcius. Grease a square tin and set aside.
Place butter in a bowl of your mixer and beat for a few minutes until light and fluffy. Add sugar and beat for a few minutes. Add eggs, one at a time, and beat well. Add in the essences.
Mix the flour, baking powder and salt together. Pour the dry ingredients alternately with the evaporated milk and beat lightly until well combined.
Line a square tin with baking paper and pour half the batter in. Sprinkle half the amounts of the brown sugar, pecan nuts and cinnamon powder. Top with the other half batter and sprinkle the remaining sugar and nuts.
Bake for about 30 minutes or until cooked and golden. Enjoy with an afternoon cup of tea or alternately topped with figs as a breakfast treat.