Cinnamon Cake

• 185g butter, softened
• 1 1/4 cups caster sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 1 1/2 cups plain flour, sifted
• 1 teaspoon baking powder, sifted
• 1 teaspoon ground cinnamon
• 1/2 cup sour cream
• melted butter, for brushing

Cinnamon Sugar: 

• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon

Preheat oven to 160 degrees C. Mix butter, caster sugar and vanilla with an electric mixer until mixture is pale and creamy. Add the eggs, one at a time, and combine well. Add four, baking powder, cinnamon and sour cream and beat until just combined. Spoon the mixture into a lightly greased 22 cm round tin, lined with baking paper. Bake for approximately 1 hour or until cooked when tested with a skewer. Allow to cool in tin for 5 mins before turning out onto a wire cooling rack to cool completely.

To make the cinnamon sugar, mix the white sugar and extra cinnamon in a bowl. Brush the top of the cooled cake with melted butter and sprinkle the cinnamon sugar on top before serving