CINNAMON SWIRL CAKE
3 cups self raising flour
1 teaspoon baking powder
pinch of salt
1 cup sugar
1 1/2 cups milk
2 teaspoon vanilla
113 grams butter, melted
preheat oven to 180 c. grease and line a 9 x 13 baking dish.
place everything but the butter into a bowl. using an electric mixer
beat to combine. slowly pour in the butter, beating to combine.
pour batter into baking dish and swirl topping through with a knife.
ice when warm.
serve warm or cold with butter.
226 grams butter,softened
1 cup brown sugar
2 tablespoons plain flour
2 tablespoons cinnamon
mix all together and drop spoonfuls evenly over the top of the batter
and swirl through batter with a knife.
2 cups icing sugar
1 tablespoon butter
2 teaspoons strawberry essence
3 drops pink food colour
mix the icing sugar, butter, essence and colour together with
enough milk to make a spreadable paste. spread over the top of the cake.
sprinkle with cinnamon
note: I didn't have a 9 x 13 inch dish handy so I used a 30 x24 cm.
which is approx 11 1/2 x9 1/2 inches.