A perfect way to celebrate the bounty of feijoas in autumn is with this fast-prep cake. Have all the ingredients measured out before you start, it will make it all a breeze!
Preheat oven to 180°C. Line and grease a 22cm round cake tin.
Cream butter and sugar until light and fluffy.
Add eggs and vanilla and beat well.
Sift the flour, baking powder, cinnamon and allspice into the butter mixture, and mix to combine.
Add the milk and mix to combine before finally adding the chopped feijoa and fold through.
Pour the batter into the lined baking tin.
In a separate bowl add all the topping ingredients and mix together until crumbly.
Sprinkle mixture on top of cake batter.
Bake in oven for 50-60 minutes or until golden.
In the last 15-20 minutes you may need to cover the tin with foil to stop the top of the cake from burning
100g unsalted butter
75g brown sugar
½ teaspoon Heilala vanilla essence
2 free range eggs
150g plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon allspice
¼ cup milk
2 cups peeled and roughly chopped feijoa
For the topping:
1 cup shredded coconut
1/2 cup brown sugar
30g unsalted butter, chilled, cubed