Cinnamon Picnic Cake – a delicious recipe with sugar, mixed nuts, cinnamon, butter, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180u00b0C (350u00b0F).
2
Mix 1/4 cup sugar with the nuts and cinnamon and set aside.
3
Cream the butter with the remaining sugar until light and fluffy.
4
Add the eggs, vanilla and lemon juice. Beat well.
5
Sift the flour, baking powder, baking soda and salt in a bowl.
6
Add 1/4 of the flour mix and 1/4 of the sour cream to the butter mix, beating lightly. Continue adding in 1/4's until all ingredients are combined.
7
Grease a 23cm square cake tin and line with paper. Pour batter into pan, sprinkle with the reserved cinnamon mixture.
8
Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean.
9
Let sit in pan for 10-15 minutes before turning out onto a cooling rack.
883
kcal
Calories
42
g
Fat
115
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 1/4 cups sugar, 1/2 cup mixed nuts (chopped), 2 teaspoons cinnamon, 125 g butter, and more.
Yes, Cinnamon Picnic Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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