Eggless Crumb Cake Recipe
Ingredients
| Flour | 3 Cup (48 tbs) | |
| Baking powder | 5 Teaspoon | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Thick cream | 1 Tablespoon | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Salt | 1 Pinch | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Vanilla essence | 1 Teaspoon | |
| Flour | 8 Tablespoon | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Ground ginger | 1⁄2 Teaspoon | |
| Coconut | 1⁄2 Cup (8 tbs), desiccated | |
| Melted butter | 1⁄2 Cup (8 tbs) | |
| Salt | 1 Pinch |
Nutrition Facts
Serving size
Calories 582 Calories from Fat 226
% Daily Value*
Total Fat 26 g39.7%
Saturated Fat 16.4 g82.2%
Trans Fat 0 g
Cholesterol 63.2 mg21.1%
Sodium 322.5 mg13.4%
Total Carbohydrates 82 g27.2%
Dietary Fiber 2.5 g10%
Sugars 32.6 g
Protein 7 g14.7%
Vitamin A 14.7% Vitamin C 0.37%
Calcium 27.1% Iron 19.2%
*Based on a 2000 Calorie diet
Directions
1. Preheat the oven to 400° F
2. Grease an 8-inch square cake tin with oil or butter.
MAKING
3. To make the cake base, into a large bowl, sift flour, salt and baking powder, thrice.
4. Mix in the sugar.
5. Make a hollow in centre of the flour mixture and pour in the melted butter, cream and vanilla milk.
6. Mix to a soft dough.
7. Spread the dough on the base of the tin.
8. In a medium bowl, combine the ingredients for the topping and mix well, until it resembles cake crumbs.
9. Sprinkle over the cake.
10. Bake in the preheated oven for about 40 minutes, or until the base is spongy and the topping is golden brown.
SERVING
11. Allow the cake to cool slightly and serve warm. It tastes, better the same day.
Chef
