Cinnamon cake

Introduction:

This simple cinnamon cake is fast and easy to bake. It is the perfect anytime cake but, tastes best when served warm with coffee or tea. The smell of cinnamon baking in the oven is one of my favourite aromas. If you like cinnamon flavour, then this is a must bake cake. You can store this cake in an air tight container for at least two days.

Cuisine: American Recipe category: cakes, bake, dessert
Prep time: 20 min           cooking time: 30 min Serves: 5
Ingredients:
Plain flour/ Maida	1 cup or 120 Gms
Baking powder	1 and 1/2 tsp
Ground cinnamon	1 tsp
Salt	a pinch
Butter	60 Gms or 1/4 cup (softened)
Sugar or caster sugar	2/3 cups or 150 Gms (powdered)
Egg	1
Milk	1/3 cup or 80 ml
Vanilla extract	1 tsp
For topping:
Butter	1 tbsp (melted)
Sugar	1 tbsp (granulated or powdered)

Method:

1. Sift flour, baking powder, salt, cinnamon powder together .Keep it aside.
2. Preheat oven - 180 degree Celsius/350 F for 10 min
3. In a deep bowl add softened butter, sugar, egg, milk, vanilla extract and whisk- 10 min(until pale)
4. If using electric beater (5 min-medium speed)
5. Add half of the sifted flour into the wet mix
6. Mix well. Add the remaining half of the flour.
7. Mix well without any lumps.
8. Cake batter is ready
9. Pour the batter in a greased pan lined with parchment paper
10. Tap the pan on the counter one or two times
11. Bake for 25 min
12. Remove from oven and leave it to cool-5 min
13. Loosen the sides using a knife and turn onto a wire rack
14. Turn top side up .Leave it to cool for another 10 min
15. Now apply melted butter evenly on top of the cake
16. Sprinkle sugar on it
17. Cinnamon cake is ready to serve

 Notes:

• You can mix ground cinnamon with sugar and sprinkle on top of the cake instead of adding to the batter.
• Always measure the sugar before powdering it
• You can cream the butter and sugar first and then whisk in the eggs and milk.
• Sometimes the wet mix will look curdled (no worries) go ahead and add the flour.
• Baking time may vary depending on the oven.
• You can use baking pan (any Shape) of your choice but 20 cm round pan is perfect for this quantity of batter.
• Eggs and butter must be at room temperature