Name: Cinnamon coffee cake
Cook time: 50 min
Total time: 50 min
Ingredients: 185 gram butter; 1 cup caster sugar; 2 eggs; 1 1/2 cup self-raising flour; 1 cup plain flour; 1/2 teaspoon bicarbonate of soda; 1 1/2 cup buttermilk; 90 gram butter; 1/4 cup brown sugar; 3/4 cup plain flour; 2 teaspoon ground cinnamon

Ingredients

185 gram butter

1 cup caster sugar

2 eggs

1 1/2 cup self-raising flour

1 cup plain flour

1/2 teaspoon bicarbonate of soda

1 1/2 cup buttermilk

90 gram butter

1/4 cup brown sugar

3/4 cup plain flour

2 teaspoon ground cinnamon

Method

1.Grease a deep 23cm square cake pan, line base with paper; grease paper.

2.Cream butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs one at a time, beat until combined. Transfer mixture to large bowl, stir in half the sifted flours and soda and half the buttermilk, then stir in remaining flours and buttermilk. Spread into prepared pan, sprinkle with cinamon topping. Bake in moderate oven for about 50 minutes. Stand 5 minutes before turning on to wire rack to cool.

3.To make Cinnamon Topping, Cream butter and sugar in small bowl with electric mixer until light and fluffy. Stir in sifted flour and cinnamon. Push mixture through coarse sieve.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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