Cake Batter

• 225 grams butter, softened

• 2 cups caster sugar

• 1 teaspoon vanilla

• Pinch of salt

• 2 large eggs

• 225 grams sour cream

• 2 cups plain flour

• 1 1/2 teaspoons baking powder

Cinnamon Topping

• 80 grams butter, melted

• 2/3 cup brown sugar

• 1 1/2 teaspoon 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 to the butter in the mixing bowl and mix on a slow speed until just combined. Add the remaining flour and again mix on slow speed until all incorporated.

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

9. Dollop the cinnamon topping on top of the cake batter. Using a knife swirl through the cinnamon topping. Make sure there are no large dollops remaining or they will sink to the bottom.

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

Glaze

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

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