Manuela Cardiga - Guilty Pleasures and Culinary Treasures

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 water

1 teaspoon vanilla extract
1 teaspoon ground cinnamon

INSTRUCTIONS

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!