RECIPE

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Overnight Cinnamon & Pecan Cake

  • Serves: 8
  • Cuisines: North American
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Ingredients

  • 315g plain flour
  • 200g caster sugar
  • 1 tsp Bart Bicarbonate of Soda
  • 1 tsp Bart Baking Powder
  • 1/2 tsp salt
  • 1 tsp Bart Ground Cinnamon
  • 280ml buttermilk
  • 150g melted butter
  • 2 eggs, beaten
  • For the Topping:
  • 100g soft light brown sugar
  • 60g chopped pecan nuts
  • 1 tsp Bart Ground Cinnamon

Method

  1. Grease and base-line a 26cm springform cake tin and prepare the topping. Place the brown sugar, nuts and cinnamon in a bowl and mix together. Set aside.
  2. Place the flour, sugar, bicarbonate of soda, baking powder, salt and cinnamon in a bowl and mix together. Add the buttermilk, melted butter and eggs and beat together for 3 minutes.
  3. Spoon the mixture into the prepared tin and sprinkle the topping mixture evenly over the top. Cover with clingfilm and refrigerate overnight.
  4. The next day, preheat the oven to 180C/Gas 4. Uncover the cake and bake in the oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave in the tin until cool then transfer to a cooling rack.

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