Cinnamon cake
I have almost forgotten about this old-time, favourite cake. The lovely cinnamon layer in the middle makes it interesting and different when you start cutting the cake. What I also like about the cake is, that it can last for up to two days, it´s moist enough, with my criteria not liking dry cakes.
Makes 1 cake
250 ml sour cream
5 ml bicarbonate of soda
125 g butter or margarine
125 ml (100 g) sugar
2 extra large eggs
5 ml vanilla essence
500 ml (280 g) cake flour
10 ml baking powder
Topping
60 ml (50 g) brown sugar
10 ml ground cinnamon
60 ml (25 g) pecan nuts, chopped
1. Combine sour cream and bicarbonate of soda in a bowl.
2. Cream butter and sugar. Add eggs and essence and beat well until light and fluffy.
3. Sift dry ingredients and add to butter mixture, with sour cream. Spread half the batter into greased 22 cm loose-bottomed round cake tin.
4. Topping: Mix all the ingredients together. Sprinkle half the topping mixture over the batter. Cover with remaining batter, then sprinkle over remainder of topping.
5. Bake in a preheated oven at 180 ºC for 35 – 45 minutes. Serve warm or cold.