After some delicious, healthy Morning Glory Muffins, I am here with another delicious bake. This is a banana cake with a crunchy oats crumb topping which will surely please everyone. When I was going through morning cake recipes, I came across Morning Glory cakes, which are so similar to the morning glory muffins. I didn’t want to repeat the same pattern again so searched for any other morning cakes. That is when I saw some beautiful rustic crumb topped cakes in Pinterest. Most of the morning cake recipes had cinnamon and nuts and brown sugar in the crumb. The base cake varied according to the blogger’s liking. That is when I decided to make my own version of morning cake with banana cake as the base. But wait, this is my second attempt. Yesterday, I made a plain vanilla base and a brown sugar crumb. Though the recipe turned out ok, I was not satisfied. Sruti felt that the cake was not too sweet and it also turned out like pudding rather than a cake.
So I decided to use my own tried tested recipe for the cake and made it today morning. The crumb turned out amazingly crisp because of the oats and the combination of banana, browns sugar and the cinnamon made my house smell like heaven. Sruti will taste it once she returns home and the remaining will go to her friends tomorrow. Use a 7″ round tin to bake this cake. The base cake fits a 6″ tin perfectly, but with the addition of crumbs, mine started oozing out of the pan. 7″ cake tin would be a perfect fit for the given measurement. Another thing you will notice with this cake is it sinks in the centre. The reason is quite simple. The crumbs sink in the centre creating that effect. If you want to avoid that, bake the base cake for 20 minutes before adding the crumbs. Here are some changes you can do to the recipe – Use all purpose flour instead of wheat flour and corn flour, use normal sugar or cane sugar instead of jaggery powder and any other nuts instead of peanuts. Please don’t skip oats. You will miss a lot of texture.
Cup Measure Used : 200 ml
For The Cake:
Wheat Flour – 1 cup – 1 tbs
Corn Flour – 1 1/2 tbs
Baking Powder – 1/2 tsp
Baking Soda – 1 tsp
Butter – 1/4 cup
Milk – 1/2 cup
Banana – 1
Brown Sugar / Jaggery Powder – 1/3 cup
Vanilla Essence – 1 tsp
For The Crumb:
Butter – 2 tbs
Oats – 1/4 cup
Brown Sugar / Jaggery Powder – 1/4 cup
Cinnamon – 1 pinch
Choco Chips – 2 tbs
Roasted Peanuts – 2-3 tbs
Preheat oven to 175°C.
In a bowl whisk together butter, banana and sugar.
Add in milk and vanilla essence and mix well.
Sift together wheat flour, corn flour, baking powder and baking soda.
Add it to the butter mix and gently mix to form a thick batter.
In a separate bowl mix together oats, butter, cinnamon and sugar until crumbly.
Grease, and line a 7″ round tin and pour the batter into the tin.
Now top the batter with the crumb topping evenly.
Sprinkle choco chips and peanuts on top.
Bake for 30 – 35 minutes in the preheated oven.
Remove from oven and allow it to cool a bit in the pan.
Flip it onto a plate, remove the lining paper and flip it back on to the wire rack and allow it to cool completely before slicing.