Caraway Seed Cake
|All purpose flour||500 Milliliter (2 Cups)|
|Ground nutmeg||2 Teaspoon (10 Milliliter)|
|Baking soda||1 Teaspoon (5 Milliliter)|
|Baking powder||1 Teaspoon (5 Milliliter)|
|Butter||1⁄4 Pound (110 Gram)|
|Vanilla||1 Teaspoon (5 Milliliter)|
|Granulated sugar||250 Milliliter (1 Cup)|
|Brown sugar||125 Milliliter (1/2 Cup)|
|Caraway seeds||1 Teaspoon (5 Milliliter)|
|Sour milk||125 Milliliter (1/2 Cup)|
|Sugar||75 Milliliter (5 Tablespoon)|
|Ground cinnamon||1 1⁄2 Teaspoon (7.5 Milliliter)|
|Grated orange rind||2 Teaspoon (10 Milliliter)|
|Soft breadcrumbs||185 Milliliter (3/4 Cup)|
|Butter||45 Milliliter, melted (3 Tablespoon)|
Preheat oven to 400°F (200X).
Sift flour, nutmeg, baking soda and baking powder together twice.
Cream butter, vanilla and sugars together until light and fluffy.
Beat in eggs.
Fold in flour mixture and caraway seeds, alternately with sour milk.
Place mixture into an 8 inch (20 cm) greased and lined cake pan.
To make topping, combine all ingredients and sprinkle over top of cake.
Bake for 20-25 minutes or until cooked.
Cool on cake rack and serve.