Cinnamon Picnic Cake
Experience the delightful flavors of this Cinnamon Picnic Cake, a perfect treat for any occasion. This moist and fragrant cake is infused with a blend of cinnamon, nuts, and a hint of citrus, creating a harmonious balance of sweetness and spice.
Ingredients
| 1 ¼ | sugar |
|---|---|
| ½ | cup mixed nuts, chopped |
| 2 | teaspoons cinnamon |
| 125 | g butter |
| 2 | large eggs |
| 1 | teaspoon vanilla |
| 1 | tablespoon lemon juice |
| 2 | cups flour |
| ½ | teaspoon baking powder |
| ½ | teaspoon baking soda |
| ¼ | teaspoon salt |
| 1 | cup sour cream |
Instructions
For Preparing the Cake Batter | |
|---|---|
| 1. | Preheat the oven to 180°C (350°F). |
| 2. | Combine 1/4 cup of sugar with the chopped nuts and cinnamon, then set the mixture aside. |
| 3. | In a mixing bowl, cream the butter with the remaining sugar until light and fluffy. |
| 4. | Add the eggs, vanilla, and lemon juice to the butter mixture, beating well. |
| 5. | In a separate bowl, sift together the flour, baking powder, baking soda, and salt. |
| 6. | Gradually add 1/4 of the flour mixture and 1/4 of the sour cream to the butter mixture, mixing lightly. Continue this process until all ingredients are fully combined. |
Baking the Cake | |
| 1. | Grease a 23cm square cake tin and line it with parchment paper. Pour the cake batter into the prepared pan, then sprinkle the reserved cinnamon-nut mixture on top. |
| 2. | Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean. |
| 3. | Allow the cake to cool in the pan for 10-15 minutes before transferring it onto a cooling rack. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 320.3 kcal |
| Protein | 4.9 g |
| Fat | 16.4 g |
| Carbohydrates | 39.6 g |
| Fiber | 1.3 g |
| Sugar | 21.3 g |
Published on Aug 01, 2024 by Luminița