Prep
20 minBake
50 minsServes
10Difficulty
Medium About
This moist and soft vanilla cake enriched with cinnamon and brown sugar is a must have in your autumn baking repertoire. It goes wonderfully with a cup of afternoon tea or coffee.
For the Cake
Preheat the oven to 180C (160C fan, gas mark 4). Grease the bundt pan.
In a medium bowl, whisk together flour, baking powder and baking soda. Set aside.
In a separate large bowl, cream together butter and Tate & Lyle Pure Cane Granulated Sugar.
Add eggs, one at a time, mixing well with the hand mixer after each addition.
Mix in vanilla extract and sour cream until combined.
Gently add the flour in three batches using a silicone spatula.
Finally, stir in the milk until smooth.
For the Cinnamon Filling
To make the cinnamon filling, whisk together Tate & Lyle Dark Brown Soft Sugar and cinnamon,
Now assemble the cake in the bundt pan. Using a ice-cream scoop, scoop out about 1/3 of the batter into the bottom of the pan, even it out with the spatula, then sprinkle with half of the cinnamon filling. Cover the cinnamon filling with half of the remaining cake batter, slightly even out with the spatula and sprinkle with the second half of the cinnamon filling.
Finally, spread the remaining batter over the cinnamon filling. It's ok if the final layer of the batter is thinner and a bit messy. Just make sure it's more-less even and covers the whole amount of cinnamon.
Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean.
Allow to cool down completely before taking out of the pan (at least 2hours at room temperature).
For the Icing
To make the icing, whisk Tate & Lyle Cane Icing Sugar and milk until smooth. If the icing is too thick for your liking, add more milk (1/2 tsp at a time), and if it's too thin, add more icing sugar until desired consistency is reached.
Remove the cake from the pan, drizzle with icing and sprinkle with chopped walnuts.
Ingredients – 9 items
1
For the Cake
Tate & Lyle Pure Cane Granulated Sugar
Unsalted butter
room temperature
Eggs
Vanilla extract
Sour cream
Plain flour
Baking powder
Baking soda
Milk
For the Cinnamon Filling
Tate & Lyle Fairtrade Dark Soft Brown Sugar
Ground Cinnamon
For the Icing
Tate & Lyle Fairtrade Icing Cane Sugar
Milk
Roughly chopped walnuts
to garnish
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It’s National Baking Week - the perfect time to whisk up something wonderful! Here are 5 top tips to help you bake like a pro:
1️⃣ Read the recipe all the way through first - saving surprises mid-bake and helps everything run smoothly 📖
2️⃣ Room temperature ingredients = smoother batters 🧈
3️⃣ Don’t over mix - keep it light and fluffy! 🍰
4️⃣ Always preheat your oven for an even bake 🔥
5️⃣ Embrace the freeze - save those sweet leftovers for later ❄️
Ready, set, bake! 🧁💛
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Find the recipe via link in our bio.
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