Sticky Nut topped Cake

I enjoy using nuts in my cakes, and this particular recipe has a delicious, sticky nut topping. While the original recipe was for cupcakes, I had some trouble with the batter and decided to bake it in an oven dish as a single cake instead of using a cake tin.

 I used a local nut known as Indian almonds or tropical almonds instead of pecans which was used in the original recipe and full fat plain yogurt instead of sour cream.

 Recipe : Sticky Nut Topped Cake: adapted from the recipe Sticky pecan upside down baby cakes from the magazine Best Desserts- Betterhomes and Garden special.

Topping
1/3 cup brown sugar
1/4 cup butter
1/4 cup honey
about 3/4 cup chopped Indian almonds (kanamadu) or pecans

Cake
1 1/4 cup plain flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
2 medium eggs or 1 large egg
1 cup sugar
1/2 cup oil
1/2 cup plain full-fat yogurt
about 1/2 tsp vanilla essence

1. Preheat oven to 200 degrees Celsius Gas mark 4. Lightly Grease a 4-cup capacity round oven dish or a slightly bigger ( if you want a thinner topping layer) dish. Set aside.

2. Place the topping ingredients except the nuts in a small saucepan place over a gentle heat and stir to combine. Once the mixture is nice and smooth, stir in nuts and pour the mixture into the prepared dish and spread if so it covers the bottom.

3. Take two bowls, in one bowl, sift in flour along with salt, baking powder and baking soda. Give a mix, and set aside.

4. In the second bowl, beat eggs and sugar till pale and thick. Stir in oil, yoghurt and vanilla essence.

5. Carefully stir in the flour mixture into the egg mixture, stir till it's nice and smooth and lump-free.

6. Pour the nut mixture in the oven dish, place the dish on a baking tray and place it on the middle shelf of the oven. Bake for about  30-45 minutes, till a toothpick or skewer comes out clean. Cool, run a knife around the edge place your serving plate on top and  gently invert the cake onto the plate

Enjoy! and have a nice weekend!!