Walnut and maple syrup slab cake
SERVES 12-16 PREP AND COOK TIME 1 HOUR 10 MINUTES
100g butter, softened 1 cup (220g) caster sugar 1 teaspoon vanilla bean paste 2 eggs 1 cup (240g) sour cream 2 cups (300g) plain flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ¼ cup (60ml) maple syrup icing sugar, to serve
TOPPING
¾ cup (65g) quick oats 2 teaspoons ground cinnamon 50g chilled butter, chopped 1½ cups (150g) walnuts, chopped finely
1 Preheat oven to 170°C (150°C fan-forced). Grease a 20cm x 30cm slice pan (inside top measurement). Line base and long sides with baking paper, extending the paper 3cm over the sides. 2 TOPPING Place oats and cinnamon in a medium bowl; rub in butter. Stir in nuts. 3 Beat butter, sugar and vanilla in a bowl with an electric mixer for 3 minutes or until well combined. Beat in eggs, one at a time, then sour cream. Fold in the sifted dry ingredients until well combined. 4 Spread half the mixture over base of prepared pan. Sprinkle with half the Topping, then drizzle with maple syrup. Drop small spoonfuls of remaining cake mixture over Topping; spread gently. Sprinkle with the remaining Topping. 5 Bake the cake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan. 6 Lift the cake from the pan. Cut the cake into pieces and dust with sifted icing sugar.
Suitable to freeze. Not suitable to microwave.