cinnamon cake

Cinnamon Cake

For the cake:
180 g butter
200 g (1 cup) Huletts White Sugar
2 extra large eggs
280 g (2 cups) cake flour
3 ml (½ t) baking powder
3 ml (½ t) bicarbonate of soda
300 ml plain yoghurt
For the topping:
100 g (½ cup) Huletts SunSweet Brown Sugar
50 g (½ cup) pecan nuts or walnuts, chopped
15 ml (1 T) cinnamon
  1. Preheat the oven to 180°C.
  2. Generously grease a 23 cm ring tin.
  3. Cream butter and sugar together until light and fluffy.
  4. Add eggs one at a time beating well after each addition.
  5. Sift the dry ingredients together and fold into the butter and egg mixture alternately with the yoghurt. Mix until well combined.
  6. Combine the topping ingredients.
  7. Evenly spoon half the batter into the tin. Sprinkle with half of the topping mixture.
  8. Spoon remaining batter into the tin and sprinkle with the rest of the topping.
  9. Bake for 40 minutes or until a skewer inserted comes out clean. Leave in tin for 10 minutes before turning out onto a wire rack to cool. Immediately place another wire rack on top of cake and turn over