Cinnamon Swirl Cake

Looking for all of the flavours from a cinnamon roll but without the proving and extra effort; then this Cinnamon Swirl Cake is for you!. This cake is a cinnamon lover's dream that is perfect enjoyed with a hot drink at any time of day.

Although cinnamon is often a flavour associated with autumn, I think this cake is far too delicious to be restricted to one season and should be made year round!

Ingredients:

For the batter:

• 125g soft butter
• 120g sugar
• 3 eggs, room temperature
• 120ml milk
• 225g plain flour
• 1½ tsp baking powder
• a pinch of salt
• 1 tsp vanilla extract

For the cinnamon filling:

• 50g brown sugar
• 1½ tsp cinnamon
• 1 tsp flour
• 30g melted butter; about 2 tbsp

For dusting:

• icing sugar

Method:

Preheat the oven to 180ºC/160ºC for fan assist oven. Grease and flour a loaf pan or line it with baking paper.

Cream the soft butter and sugar together. Beat in the eggs one at a time. Mix the flour, baking powder and salt then sift into the batter and stir until smooth. Add the milk and vanilla extract and briefly mix.

Combine the brown sugar, cinnamon, flour and melted butter to form a spreadable paste.

Pour one-third of the batter into the loaf pan and smooth it out. Spread half of the cinnamon filling in the centre on top. Add the second layer of batter, followed by the remaining half of the cinnamon filling. Finally, add the last layer of batter on top and lightly swirl.

Bake the cake for 45-50 minutes. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Before serving, generously dust the cake with icing sugar.

Enjoy!