Cinnamon layered cake

Cinnamon layered cake

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
330g caster sugar
1/2 cup mixed chopped nuts
1 tablespoon ground cinnamon
125g butter, softened
2 eggs, beaten
1 teaspoon vanilla essence
1 tablespoon lemon juice
300g plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
1 cup sour cream

Method

  1. Preheat the oven to 180°C. Grease a 23 cm square tin and line the base and sides with baking paper.
  2. Combine 1/2 cup of the sugar with the nuts and cinnamon and set aside.
  3. Using an electric mixer, cream the butter with the remaining sugar until light and fluffy. Gradually add the eggs with the vanilla and lemon juice, beating well.
  4. Sift the flour with the baking powder, bicarbonate of soda and salt and add alternately to the butter mixture with the sour cream.
  5. 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.
  6. Bake for 35–40 minutes or until a skewer inserted in the centre comes out clean.
  7. Remove the cake from the tin and serve warm on its own or with whipped cream flavoured with cinnamon.
Tags:
baking
bakery
margaret
fulton
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