Cinnamon Layer Cake
The absolute perfect cake to eat with tea (or for breakfast).
The cake is incredibly moist and the layer of cinnamon sugar in between melts and tastes even better!
Ingredients
1 1/2 cup caster sugar
1/2 cup pecans
1 tablespoon ground cinnamon
125 g butter
2 eggs
1 tsp vanilla
2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup sour cream
Method
Preheat the oven to 180°C. Grease and line a 23 cm square tin.
Combine 1/2 cup of the sugar with the nuts and cinnamon, and set aside.
Using an electric mixer, cream the butter with the remaining sugar until light and fluffy.
Gradually add the eggs and vanilla.
Sift the flour, baking powder, bicarbonate of soda, and salt. Add it gradually to the butter mixture.
Fold in the sour cream.
Spread half the batter into the prepared tin. Sprinkle with half the cinnamon mixture, then spread the remaining cake batter over the cinnamon. Sprinkle the rest of the cinnamon mixture on top.
Bake for 35-40 minutes. Allow to cool before slicing.
