SPICED FEIJOA CRUMBLE CAKE

A perfect way to celebrate the bounty of feijoas in autumn is with this fast-prep cake. Have all the ingredients measured out before you start, it will make it all a breeze!

Prep:
15-20 MINS
Cook:
1 HOUR
Serves:
8-12

Ingredients

100g unsalted butter

75g brown sugar

½ teaspoon Heilala vanilla extract

2 free range eggs

150g plain flour

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon allspice

¼ cup milk

2 cups peeled and roughly chopped feijoa

For the topping:

1 cup shredded coconut

1/2 cup brown sugar

30g unsalted butter, chilled, cubed

Method

Preheat oven to 180°C. Line and grease a 22cm round cake tin

Cream butter and sugar until light and fluffy. Add eggs and vanilla and beat well. Sift the flour, baking powder, cinnamon and allspice into the butter mixture, and mix to combine

Add the milk and mix to combine before finally adding the chopped feijoa and fold through

Pour the batter into the lined baking tin

In a separate bowl add all the topping ingredients and mix together until crumbly

Sprinkle mixture on top of cake batter. Bake in oven for 50-60 minutes or until golden. In the last 15-20 minutes you may need to cover the tin with foil to stop the top of the cake from burning