Serves 8-10
Serve dainty slices of this aromatic cake, rich with the flavour of cinnamon and the crunch of pecans, as an after dinner treat with citrus and yoghurt cream. It stays lovely and moist for up to 5 days in an airtight container and even improves on standing.
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Vanilla Cake

You will need

1 x 600 g Ina Paarman’s Vanilla Cake Mix
½ cup (125 g) butter, cut into blocks
3 extra large eggs, at room temperature
1 cup (250 ml) sour cream
½ cup (125 ml) soft brown sugar
2 T (30 ml) ground cinnamon
1 cup (100 g) pecan nuts, chopped

1 cup (250 ml) fresh cream
pinch salt
¼ t (1 ml) ground cinnamon
¼ t (1 ml) ground ginger
2 T (30 ml) sugar
2 T (30 ml) orange liqueur or brandy or orange juice concentrate
2 t (10 ml) grated orange rind
½ cup (125 ml) plain yoghurt

Ina’s Tip

This cake remains moist for 4 days in an airtight container.


Adjust oven rack to middle position. Preheat the oven to 180°C.
Butter a 25 cm ring pan or spring form pan really well. Decant the Vanilla Cake Mix into a medium mixing bowl, add the blocks of butter and cut or rub the butter into the flour mixture to form coarse crumbs.
Spoon out ¾ cup of this crumbly mixture and keep on one side. It will be used for the streusel later on.
In another medium mixing bowl beat the eggs and sour cream together until well blended. Add the main body of the butter/flour mixture and gently stir it in by hand with a spatula or metal spoon until evenly blended. Keep on one side.
To make the streusel mixture add the brown sugar, cinnamon and chopped nuts to the reserved ¾ cup of butter/flour mixture.
To assemble the cake spread ½ of the soft cake batter into the prepared tin. Sprinkle just a little more than ½ of the streusel mixture over. Continue with the another layer of cake mixture topped with streusel. Pull a knife zigzag fashion through the cake mixture to create a nice pattern in the cake and to rough up the top of the cake.
Bake for about 45 – 50 minutes until a long toothpick or skewer inserted into the centre comes out clean. Leave the cake to rest in the pan for 10 minutes before turning it out.
Serve at room temperature, simply sliced or with a dollop of citrus and yoghurt cream.

Citrus and yoghurt cream (optional)

To make the citrus cream, half whip the cream with the salt and spices. Add the sugar and whip until firm. Fold in the liqueur or orange juice, rind and yoghurt. Cover and chill.