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Recipe Category / Cookies and Cakes
Caramel Crumble Cake
Method

                                                                                                                                                 Photo credit: G. Drakopoulos - Food Styling: T. Webb

  • Preheat oven to 160* C (320* F) Fan.
  • Brush a 22 cm round cake pan, lightly, with some oil.

For the toasted walnuts

  • Preheat oven to 160* C (320* F) Fan. Line a baking sheet with some parchment paper. Place the walnuts on the baking sheet. Bake for 10-13 minutes, until they turn golden and crunchy. Remove quickly from the oven and set aside to cool.

For the caramel

  • Add the brown sugar, heavy cream and salt to a pan and place over medium heat. Stir to combine and make a caramel. Add the walnuts in at the end.
  • Transfer mixture to round cake pan.

For the crumble

  • In a processor, combine the brown sugar, flour, butter, cinnamon and salt. Pulse until the mixture resembles coarse breadcrumbs. Set aside.

For the cake

  • Whisk together the buttermilk, sunflower oil and the eggs in a small bowl.
  • Sift the flour, baking powder, baking soda and salt in another bowl.
  • Beat the butter and sugar in a mixer until light and fluffy. Add the buttermilk mixture and the flour mixture, alternating between the two. Beat well, every time you make an addition, until all of the ingredients are completely incorporated.
  • Pour half of the batter over the caramel in the cake pan. Sprinkle with half the crumble mixture. Carefully spread the rest of the batter and top off with the remaining crumble.
  • Bake for 50-60 minutes or until you insert a toothpick into the cake and it comes out clean.
  • Let the cake cool on a wire rack. Use a knife to loosen the cake from the perimeter of the pan, to make it easier to remove. Overturn onto a serving platter while still warm. Allow to cool before slicing. 
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Nutritional
Chart

Nutrition information per 100 gr.

443
Calories (kcal)
22 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

27.4
Total Fat (g)
39 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

11.5
Saturated Fat (g)
57 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

40.0
Total Carbs (g)
15 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

28.1
Sugars (g)
31 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

8.2
Protein (g)
16 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.5
Fibre (g)
6 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.66
Sodium (g)
11 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.