Preheat the oven to 350ºF (use an oven thermometer to be sure).

Trace and cut out a waxed paper liner for a 7” wide by 3” inch deep (or 4” inch deep) round cake pan, grease the pan on the bottom and sides, grease the liner and place it in the bottom of the greased pan.

Place all dry ingredients for the cake in a large mixing bowl and mix together well. Add wet ingredients to dry ingredients in mixing bowl and beat for two minutes. If using a high powered stand mixer (such as Kitchen Aid), beat on lower speed (setting 2) for 1 minute.

Using a rubber spatula, pour the batter into the baking pan and spread it around, leveling it as much as possible.

Bake for 35 minutes, until the cake slightly pulls away from the sides of the pan and springs back lightly when pressed with the finger.

Remove the cake from the oven, leaving it to cool in the pan for two to three minutes.

Mix together the topping ingredients and pour the topping over the cake while it is still in the pan, spreading it around so it goes down the sides a bit.

Leave the cake in the pan to cool completely before turning it out onto a plate. To un-mold the cake, carefully run a thin, sharp knife between the edge of the cake and the pan to release it.