- 20 min
- 30 min
- Butter, melted, to grease
- 100g butter, room temperature
- 110g (1/2 cup) caster sugar
- 1 tsp Queen Natural Organic Vanilla Essence
- 1 egg, at room temperature
- 150g (1 cup) self raising flour
- 80ml (1/3 cup) milk
- 1 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 20g butter, melted
Preheat oven to 180C (160C fan forced). Grease a shallow 20cm round cake tin with melted butter and line the base with non-stick baking paper.
Use an electric mixer to beat butter, sugar and vanilla until pale and creamy. Add the egg and beat until well combined. On low speed, beat in half the flour, then the milk, and then the remaining flour until just combined.
Spoon into prepared tin and use the back of a spoon to smooth the surface.
Bake in preheated oven for 30 minutes or until golden and a skewer inserted into the center comes out clean. Stand the cake in the tin for 5 minutes before transferring to a wire rack or serving plate.
To make the cinnamon topping, combine sugar and cinnamon in a small bowl. Brush top of warm cake with melted butter. Sprinkle cinnamon sugar evenly over top of cake. Serve warm or at room temperature.
Thank you to Anneka Manning from BakeClub for this delicious recipe!