oaty crumble tea cake
Inspired by the eminent flavours of ANZAC Biscuits, this cake is a nod to the traditional recipe with it’s golden, oaty crumble top sitting on a light and fluffy vanilla cake. Enjoy warm with a dollop of double cream. Delicious.
You will need
- 1 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix
- 1 x 20cm (8-inch) round cake tin
for the cake
- 320 g Noshu 98% Sugar Free Vanilla Velvet Cake Mix
- 2 x extra large eggs
- 80 g melted butter OR 80 g Nuttelex (for a dairy free option)
- ½ cup milk/ nut milk or water
for the crumble
- 55 g Noshu 98% Sugar Free Vanilla Velvet Cake Mix
- 1/4 tsp cinnamon
- 60 g butter, softened
- 40 g desiccated coconut
- 55 g rolled oats
- 30 g honey or golden syrup
- 1/2 tsp vanilla essence
Preheat oven to 150°C (140°C fan forced). Grease and line the base of your 20cm round cake tin with baking paper.
- In a medium mixing bowl, place your Vanilla Velvet Cake Mix, rolled oats, desiccated coconut, cinnamon, honey or golden syrup, vanilla essence and butter. Use a fork to combine the ingredients then, using your fingertips, rub the mixture together to distribute the butter evenly and create a well combined crumble. Set aside.
- To make the cake batter, place your Vanilla Velvet Cake Mix, eggs, butter or Nuttelex and milk in a large mixing bowl and mix with an electric mixer on low speed for 30 seconds to combine. Switch to medium-high speed for a further 30 seconds until the batter looks fluffy and smooth.
- Pour the batter into your cake tin and sprinkle over your crumble mixture evenly to cover.
- Bake in your preheated oven for 40-45 minutes. You’ll know your cake is ready when it is risen, golden brown and a skewer inserted in the centre comes out clean.
- Allow the cake to cool for 5 minutes in the tin before transferring it onto a wire cooling rack.
- This cake is best served warm with a scoop of low sugar vanilla ice-cream or a dollop of double cream.
Keep chilled in an airtight container for up to 3 days or frozen for up to 3 months.