Dutch cakePreparation time : 45 min. | Serves 4-6 persons

This Dutch cake is prepared with two different batters one is used as base and the other as topping. The base layer is bit soft than top layer due to egg which is not in the top layer recipe and addition of cinnamon in topping makes both layers distinct from each other and in the end tastes awesome.


For Base:

4 oz margarine
4 oz sugar
1 egg
1 tsp baking powder
1½ cup flour

For Topping:

4 tbsp sugar
2 tbsp margarine
4 tbsp flour
1 tsp cinnamon
1 tsp baking powder


1. Preheat oven to 350 degrees F.
2. Sift together dry ingredients of base and set aside.
3. In a mixing bowl, cream together margarine and sugar at high speed.
4. Add egg and beat until become fluffy.
5. Now gradually add dry mixture and mix at low speed so that uniform batter would form.
6. Pour the batter into the greased baking pan and set aside.
7. Now prepare top layer for the cake, for that you need to combine sugar and margarine in the same manner as you did for base i.e. make creamy batter.
8. Mix dry ingredients together and then gradually add it to the sugar mixture when become smooth pour it onto the base batter prepared earlier.
9. Bake in preheated oven for 30 min until become light golden brown from top and bake perfectly from inside.

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