Name: Walnut and maple syrup slab cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 16
Ingredients: 100 gram butter, softened; 1 cup (220g) caster sugar; 1 teaspoon vanilla bean paste; 2 eggs; 1 cup (240g) sour cream; 2 cup (300g) plain flour; 1 teaspoon baking powder; 1 teaspoon bicarbonate of soda; 1/2 teaspoon salt; 1/4 cup (60ml) maple syrup; icing sugar, to serve; Topping; 3/4 cup (65g) quick oats; 2 teaspoon ground cinnamon; 50 gram chilled butter, chopped; 1 1/2 cup (150g) walnuts, chopped finely

Walnut and maple syrup slab cake

One bite of this cake will bring back memories of your grandma's cooking. It's easy to make and cuts and keeps well, meaning your afternoon tea treats are sorted for the next few days.

Serves 16

Prep

25M

Cook

45M

Total

1H 10M

Ingredients

100 gram butter, softened

1 cup (220g) caster sugar

1 teaspoon vanilla bean paste

2 eggs

1 cup (240g) sour cream

2 cup (300g) plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1/2 teaspoon salt

1/4 cup (60ml) maple syrup

icing sugar, to serve

Topping

3/4 cup (65g) quick oats

2 teaspoon ground cinnamon

50 gram chilled butter, chopped

1 1/2 cup (150g) walnuts, chopped finely

Method

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.Make 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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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