I found this recipe on another blog page and my eyes lit up immediately. Cinnamon is always a winner for me and this was perfect. The big blobs of cinnamon swirls in a delicious moist cake oh yes please. As with most cakes I cut the sugar right back. This cake is perfect on its own as an afternoon tea treat or would make a great winter dessert with custard and icecream. Its Australia Day weekend here and I know we are supposed to be making a pavlova but this will win any crowd over too. Eb x
- 450g plain flour
- Pinch salt
- 100g caster sugar
- 4tsp baking powder
- 320g milk
- 2 eggs
- 2 tsp vanilla
- 90g butter
Preheat oven to 160deg. Spray a large baking dish.
Add butter to bowl and melt for 2 minutes at 50deg on Speed 4. SET ASIDE
Without cleaning the bowl, add remaining ingredients and mix on Speed 5 for 20 seconds. Scrape down the sides and repeat if necessary.
With blades on Speed 3 slowly add the butter through the MC. Pour batter into baking dish.
- 130g butter
- 130g brown sugar
- 30g plain flour
- 10g cinnamon powder
In a clean bowl add all ingredients and mix on Speed 4 for 10 seconds. Spread over the batter and use a knife to swirl into the mix.
Bake for 30 minutes or until a skewer comes out clean.
- 130g icing sugar
- 25g milk
- 1 tsp vanilla paste
Add ingredient to a clean bowl and mix on Speed 4 for 10 seconds. Scrape and repeat. Drizzle over the cake.