Preparation time is 20minutes
Cook time is 50minutes
Total time is 1hours 10minutes
Serve is for 16 people
Difficulty level: 3 out of 4
16 Ingredients
For the topping
- 125grams pecans, chopped
- 1teaspoons ground ginger
- 1teaspoons ground cinnamon
- 1 pinch salt
- 115grams butter
- 160grams brown sugar light
- 1teaspoons vanilla extract
- 2 eggs
- 255grams plain flour (save 30g for tossing)
- 1/2teaspoons baking powder
- 1/2teaspoons bicarbonate of soda
- 1 cup milk
- 250grams blueberries
- 60grams butter, melted
- 75grams plain flour
- 160grams light soft brown sugar
Nutrition per serving
1140kJ / 272Cal
1140 Kilojoules or 272 Calories
13% of daily energy intake*
Protein
3.9grams
Fat
12.9grams
Carbs
34.4grams
Sugars
23.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Here, the sweet, crumbly streusel topping is enhanced with little nuggets ofpecan nuts for extra crunch.
Method
Step 1 of 4
Preheat the oven to 180°C (Gas 4). Using an electric hand whisk, cream together the butter and sugar until light and fluffy. Add the vanilla extract and eggs, one at a time, whisking well between each addition.
Step 2 of 4
Sift the flour, salt, baking powder, and bicarbonate of soda into a bowl. Fold into the butter mixture, a little at a time, alternating with the milk. Stir to combine.
Step 3 of 4
In a separate bowl, toss the blueberries with 2 tbs of flour, then fold them into the mixture. Scoop the batter into a greased 23 x 35cm baking tin and spread evenly.
Step 4 of 4
For the topping, mix together the butter, flour, sugar, pecans, and spices. Sprinkle over the batter. Bake for 45-50 minutes, or until the cake has risen, and a skewer inserted into the centre comes out clean. Serve hot with a cup of coffee.
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