肉桂牛油蛋糕 (CINNAMON-TOPPED BUTTER CAKE)Ingredients :-
250g butter, softened
440g fine white sugar
1 teaspoon vanilla extract
6 eggs
225g plain flour
160ml buttermilk (available at dairy section of supermarkets)
30g butter, chopped into small cubes
1. Preheat oven to 160°C/140°C fan-forced. Grease a 24-cm round cake pan; line base and side with baking paper.
2. For the cinnamon topping : Combine sugar, flour and cinnamon in a small bowl; rub in butter. Set aside.
3. Beat butter, sugar and vanilla extract in a medium bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Transfer mixture to a large bowl; fold in sifted flours and buttermilk in two batches.
4. Spread mixture into prepared pan, sprinkle with the cinnamon topping; bake for about 1 hour and 10 mins or until cooked. Stand for 10 mins before turning onto a wire rack to cook.
TIP : Store eggs inside the fridge, and not in the fridge door. That way, eggs are not exposed to temperature drops every time the door is opened and stay fresh longer.
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