Nana's Sunshine Teacake with Crunchy Topping

This much loved recipe has been in our family for over 50 years. I can remember helping my Nana bake this cake in her tiny kitchen many many times over the years. Although I doubt I was actually any help - more of a hindrance I suspect - but she let me kneel on a chair next to her and 'help'.   Isn't strange that I remember her kitchen seemed so big - she could conjure up a meal for 12 in that llittle kitchen - which I now realise would have been smaller than most bathrooms are these days.  Quite humbling when I reflect on her household day.
So, thank you Nana - remembering her with love 💜 Enjoy!  Colleen

Sunshine Teacake by Feed Your Inner Cook

Sunshine Teacake by Feed Your Inner Cook

Preparation:   10 minutesCooking         30 - 35 minutes

Ingredients

In memory of Nana I am including the original recipe ounce weights as well as metric

2 ounces  (60 grams)  Milk Powder - she always used "Sunshine", hence the cake name!
6 ounces (170 grams) Self Raising Flour  
1 teaspoon ground Cinnamon powder
1/2 teaspoon each of ground nutmeg and ground cloves
4 ounces (113 gram)  OR   1/3 cup white sugar
3/4 cup warm water (not hot)
2 ounces (60 gram)  OR   3 tablespoons  OR   1/4 cup Butter - melted
1 egg - beaten
Topping
1 heaped tablespoon (30 gram) butter - softened NOT melted
2 tablespoons Brown Sugar
1/4 teaspoon each of ground cinnamon, ground nutmeg and ground cloves
1 heaped cup cereal flakes ie Corn Flakes or Special K - lightly crushed with your fingertips - you don't want crumbs but texture.

Method
Preheat oven to 175 - 180 ०C  and line an 8 inch round cake pan

Prepare Topping
Combine the sugar, spices and cornflakes gently with a fork or your fingers.
Rub the softened butter lightly into the flake mix until lightly coated.  Do not overmix.
Leave to one side as this is topping for the cake batter later.

Cake
In a mixing bowl,  sift together the milk powder, Self raising flour and spices.
Stir the sugar through the mix.
Stir the combined warm water and melted butter into the cake along with the beaten egg.
Mix until combined.
Pour the batter into the prepared cake tin.
Sprinkle the flake topping on top of the batter and very gently press into the top of the batter.  Don't press too hard, you just want it to sit and form a nice crust.

Bake in oven for 30 - 35 minutes.  Check with a skewer that middle of cake is cooked.
Allow to sit in pan 5 minutes to cool a little.
Remove from pan and  if desired, serve warm with a nice cup of tea.  
                               Enjoy!  Colleen (and Nana)