Sour Cream Cinnamon Cake, with a Cinnamon Drizzle
This is a lovely recipe that I found in a very old book many years ago. So easy to make and made in minutes. I bought myself a natty plain ring tin a couple of weeks ago and have used that, but you could also use a loaf tin, or a 7” round one. Ring tins [bundt] as very easy to decorate and even easier to slice. I just cannot understand why we do not use them more often.
Pre heat your fan oven to 150C and prepare you choice of tin. With a ring tin, I grease well and toss around some extra flour, tapping out any left over.
10 fl oz Sour Cream [300ml]
9 oz caster sugar
2 large eggs
9 oz plain flour
1 teaspoon mixed spice
1 teaspoon cinnamon
1 level teaspoon bicarbonate of soda
In a medium bowl, whisk together the eggs and caster until very thick and very pale. Add the slackened Sour Cream. Sift in the remaining dry ingredients and mix well. Tip into your prepared tin and bake for about 55-60 mins.
While it is cooling on a rack, make up some icing to drizzle using a little icing sugar and ½ teaspoon cinnamon, along with a little water. Drizzle over generously and dot with some chopped nuts of your choice if you wish, or/and some cinnamon sugar.
Absolutely scrummy, so moist. Piece of cake too.
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