Spiced cake with cinnamon
Why I Love This Recipe
If you love cakes with a bit of bit and spice
Submitted by: "Taylor"
Ingredients You'll Need
225g (11/2 cups) self-raising flour
45g (1/2 cup) desiccated coconut
35g (1/3 cup) rolled oats
21/2 tsp Cinnamon Ground
2 tsp Ginger Ground
1/2 tsp Nutmeg Ground
125ml (1/2 cup) milk
85g (1/3 cup) sour cream
250g unsalted butter, at room temperature
140g (2/3 cup) caster sugar
125ml (1/2 cup) golden syrup
1 tsp vanilla extract
CINNAMON SUGAR ICING
500g cream cheese, chopped, at room temperature
60g unsalted butter, at room temperature
150g (1 cup) icing sugar mixture, sifted
35g (¼ cup) Cinnamon Sugar, plus extra, to serve
90g (¼ cup) golden syrup
Preheat oven to 180ºC/160ºC fan forced. Grease and line the base and side of a 22cm round cake pan with baking paper.
Combine the flour, coconut, oats, cinnamon, ginger and nutmeg in a bowl. Whisk the milk and sour cream in a jug.
Use electric beaters to beat butter, caster sugar, golden syrup and vanilla in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add half of the flour mixture and half of the milk mixture. Beat on low until just combined. Add remaining flour mixture and milk mixture. Beat again on low until just combined. Spoon into prepared pan. Smooth surface. Bake for 55 minutes-1 hour or until a skewer inserted in centre comes out clean. Set aside to cool slightly before turning out onto a wire rack to cool completely.
Meanwhile, make the cinnamon sugar icing. Use electric beaters to beat the cream cheese, butter, icing sugar, cinnamon sugar and golden syrup in a bowl until pale and creamy. Place in the fridge for 15 minutes to firm slightly.
Use a sharp knife to cut the cake in half horizontally. Place one half on a serving plate. Spread with half of the icing. Top with other cake half and spread with the remaining icing. Sprinkle with extra cinnamon sugar and serve.