Leipzig buttermilk cake

Ingredients for 1 servings:

• 600 g flour
• 200 g sugar
• 400 ml buttermilk
• 1 packet of baking powder
• 3 eggs
• 100 g sugar
• 150 g desiccated coconut
• 150 g almonds, chopped
• ½ tsp cinnamon
• 200 ml cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the batter, put all the ingredients in a bowl and beat vigorously (until the ingredients are well combined). You don’t need to beat the ingredients separately; you can do it all at once. Pour the batter onto a well-greased or baking paper-lined baking tray and smooth it out. For the topping, mix the desiccated coconut with the sugar, cinnamon, and almonds and spread it evenly over the batter. Place the baking tray in the preheated oven and bake at 200°C (top/bottom heat) or 170°C (fan oven) for 25-30 minutes. (Every oven heats differently, so always check.) When the cake is golden yellow, it’s ready and can be taken out of the oven. While it’s still warm, drizzle with the cream and let it cool. The amount of sugar in the batter can also be reduced, as the cake is already quite sweet due to the topping.