Sunday, 21 September 2014

| Easy | Cinnamon Cake | September 2014 |

1 cup (2 sticks) unsalted butter, melted half way
1 cup sugar
2 eggs
1 cup milk
1 teaspoon vanilla essence
3 cups flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Crumb for Topping & Filling
1 cup flour
1 cup brown sugar
1/2 (1 stick) cup unsalted butter, melted half way
1 tsp cinnamon
Preheat oven to 180°C. Grease and flour a regular round pan, set aside.
First, make your crumb topping. Combine flour, brown sugar, cinnamon and butter and cut with a fork until well blended and crumby. Set aside.
In a medium size bowl, whisk together flour, baking powder, baking soda and salt. Set aside. Beat butter and sugar together until smooth. Pour in flour mixture and mix until completely incorporated - don't over mix! Batter will be very, very thick. Then add remaining ingredients: 2 eggs, milk and vanilla essence.
Pour 1/2 of the batter into prepared pan and spread until evenly distributed. It is much easier to do this with a rubber spatula that has been sprayed with non-stick cooking spray because the batter is very thick, sticky and hard to spread. Go back to your crumb mixture and scoop out about 1/4 of the mixture and sprinkle it evenly across the batter trying to fill all spots. Press down so it stays in place under the next layer of batter. Pour the remaining batter on top and spread until even. Again, use a greased rubber spatula for ease. The crumb mixture you have left over gets sprinkled on top into a nice thick layer, distribute evenly.
Bake cake for 50-55 minutes or until a toothpick inserted in the centre comes out clean. Start checking cake at 50 minutes and check every 2 minutes after that, you don't want to over bake or it will come out dry. Once done, let it cool for 10 minutes in spring form pan then release the sides and let it cool completely on the bottom plate.

Store cake at room temperature in an airtight container for up to 4 days.

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