Cake Batter

• 225 grams butter, softened

• 2 cups (400 grams) caster sugar

• 1 teaspoon vanilla

• Pinch of salt

• 2 large eggs

• 225 grams sour cream (not light or reduced fat)

• 2 cups (300 grams) plain flour

• 1 1/2 teaspoons baking powder

Cinnamon Topping

• 80 grams butter, melted

• 2/3 cup (135 grams) brown sugar

• 1 1/2 tablespoons plain flour

• 1 teaspoon cinnamon

Glaze

• 160 grams icing mixture

• 40 grams milk (approx 2 tablespoons)

• 1 teaspoon vanilla

1. Preheat the oven to 180ºC.

2. Line and grease 23cm x 23cm square baking tin.

Cinnamon Topping

3. In a mixing bowl add melted butter, sugar, plain flour and cinnamon. Mix well and set aside.

Cake Batter

4. Using a stand mixer or hand mixer, cream the butter, sugar, vanilla and salt until light and fluffy. 

5. Add the eggs one at a time, mixing well between the addition of each egg.

6. Add the sour cream and mix well.

7. Sift the flour and the baking powder. Add half of the flour mix to the butter mix and mix on a slow speed until just combined. Add the remaining flour and again mix on slow speed until all incorporated.

8. Pour half of the cake batter into the lined baking tin.

9. Place 4 or 5 teaspoons of cinnamon topping randomly on the batter. Use a skewer or sharp knife to swirl it through the cake batter.

10. Pour over the remaining cake batter, smooth it out over the bottom layer. 

11. Again place 4 or 5 teaspoons of cinnamon topping randomly on the batter. Use a skewer or sharp knife to swirl it through the cake batter. Don't go too deep with your swirls.

12. Place the cake into the preheated oven and bake for 40-50 minutes.

Glaze

13. Place the icing mixture, mik and vanilla into a bowl and mix well.

14. Remove the cake from the oven, once cooked, and drizzle the glaze over the top while still warm.