This Crisp-Topped Vanilla Cake is quite unusual. I have never seen another recipe for this cake. When I did some research I found that the only recipe which had Crisp in the heading was an apple cake. So this one is definitely something different to try and share with others. Enjoy!
90 g butter, softened
1 ¾ cups sifted self raising flour
¾ cup sugar
½ teaspoon salt
¾ cup milk
2 teaspoons grated lemon rind
1 ½ teaspoons vanilla essence
15 g (3 teaspoons) butter
1 teaspoon grated lemon rind
1 ½ tablespoons honey
¼ teaspoon vanilla essence
½ cup desiccated coconut
½ cup rolled oats
Pinch of salt
Place butter, flour, sugar, salt, egg and half the milk in a large bowl. Beat 2 minutes at medium speed with an electric mixer or blend well with a wooden spoon.
Add remaining milk, lemon rind and vanilla and beat 2 minutes longer. Turn into a greased loaf tin about 23 x 10 cm (9 x 4 inches) with the base lined with greased grease-proof paper and bake in a moderately hot oven 190°C (375°F) for 30 minutes or until a skewer inserted in the center comes out clean. When cake is ready spread topping over it, turn oven down to 180°C (350°F) and return cake to the oven for 10-15 minutes or until the topping is golden.
Cream butter, lemon rind, honey and vanilla. Add remaining ingredients and mix well.
You can substitute the grease-proof paper with non-stick baking paper if that suits.
The cake can be kept in an airtight container in the cupboard for approximately 3 days.