About this recipe:A luscious, buttery cake that is infused with the warm flavour of cinnamon. The cake is topped with an easy cinnamon drizzle at the end, ensuring it stays deliciously moist. This cake is the best cinnamon cake I have ever made.
250g plain flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
140g butter or margarine
275g caster sugar
1 1/2 teaspoons vanilla extract
100g caster sugar
6 tablespoons butter
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
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Preheat oven to 180 C / Gas 4. Grease and lightly flour a 25cm Bundt cake tin, or tube cake tin. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
In a large bowl, beat butter or margarine, 275g caster sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour the cake mixture into prepared tin.
Bake in the preheated oven for 40 to 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack. Remove cake from tin while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
To Make Cinnamon Syrup: In a saucepan, combine 100g caster sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.
Instead of the 25cm Bundt or tube cake tin, you can use two 20cm round cake tins, or two 23cm round cake tins.
made this today it smelt gorgeous and looks just as gorgeous too. The only thing I would do differently is leave it in the Bunt tin longer as it was that light and fluffy a few bits did break off ooops - 17 Mar 2012