
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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📦 Visit: sugarandsyrup.com (link in bio).
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Key initiatives funded by our Fairtrade Premium have included a programme focused on female empowerment by The Progressive Sugarcane Producers Association. This pilot project engaged women across four communities in Belize, providing them with essential skills in financial literacy, economic opportunities, and hands-on training.
These women, including Elsa Perez, learned to manage their sugarcane revenues, explore small business entrepreneurship, and diversify their income sources.
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