YUMMY SUCCULENT CINNAMON CAKE INGREDIENTS For the Cake 2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons ground cinnamon 3/4 teaspoon salt 2/3 cup butter 1 1/3 cups white sugar 1 1/2 teaspoons vanilla extract 3 eggs 2/3 cup milk
For the Cinnamon Sauce 1/2 cup white sugar 6 tablespoons butter 1/3 cup water1 teaspoon vanilla extract 1 teaspoon ground cinnamon
Preheat oven to about 180 º C/ 350ªF. Grease and lightly flour a 25 cm cake tin (with the hole in the middle!). Sift together the flour, the baking powder, 1 teaspoon ground cinnamon and the salt. In a large bowl beat 2/3 cup of butter, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add the eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour mix into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean. Let it cool in the tin for 10 minutes. While it cools, make the Cinnamon Sauce:In a saucepan, place 1/2 cup white sugar, 6 tablespoons, the butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts, the sugar dissolves and startes to thicken. You might also like to add a dash of Port or Brandy to the sauce... Turn the cake out of the tin while it is still warm and poke holes around the top of the cake with a fork. Pour the warm cinnamon sauce into the holes and onto the top and sides of the cake. Serve warm, with coffee or tea!