My mom found the recipe for this english tea cake in a magazine in Denmark, and it became a family staple on special occasions. The spices and the crispy bottom is what makes this cake.
- 300 g brown sugar
- 125 g butter (cold)
- 250 g all-purpose flour
- 250 g sour cream
- 1 large egg
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 75-100 g chopped hazelnuts
Crumble the butter in the flour and brown sugar, until it looks like bread crumbs
Pour half of the mixture in a springform pan, and press it lightly.
Mix the other half of the mixture with the rest of the ingredients, and pour it in the pan.
Sprinkle the nuts on top, and bake for about 40 minutes at 356°F.
Cool cake completely on a rack before serving.