CINNAMON SWIRL CAKE

3 cups self raising flour
1 teaspoon baking powder
pinch of salt
1 cup sugar
1 1/2 cups milk
2 eggs
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.

TOPPING

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.

ICING

2 cups icing sugar
1 tablespoon butter
2 teaspoons strawberry essence
3 drops pink food colour
milk

cinnamon

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.