Cinnamon layered cake

Cinnamon layered cake

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
330g sugar
70g mixed nuts, chopped
1 tablespoon cinnamon
125g butter
2 eggs
1 teaspoon natural vanilla extract
1 tablespoon lemon juice
300g plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
250g sour cream

Method

  1. Combine 110 g sugar with the nuts and cinnamon and set aside.
  2. Cream butter with remaining sugar until light and fluffy. Add eggs, vanilla and lemon juice, beating well.
  3. Sift flour with baking powder, bicarbonate of soda and salt and add alternately to butter mixture with sour cream. Pour half the batter into a greased and bottom-lined 23 cm square cake tin. Sprinkle with half the cinnamon mixture and over it spread the remaining batter. Sprinkle rest of cinnamon mixture on top.
  4. Bake in a preheated moderate oven (180°C) for 35–40 minutes or until a skewer inserted in centre comes out clean. Serve warm on its own or with whipped cream flavoured with cinnamon.
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