CINNAMON SOUR CREAM CAKE

I really love this cake.  I have been making it for around 25 years.  It is one of those cakes that, whilst it may not win any beauty pageants, it just tastes sensational.  It is the kind of cake that you always want seconds of.  It was never a difficult cake to make but now with CC it is just ridiculously easy.  The great thing about it is that the topping also goes in the middle.  You have a beautifully spiced crunchy topping and then a ripple of flavour and texture in the middle.  I have been asked for the recipe for this cake many times. It is great.

CINNAMON SOUR CREAM CAKE 

Cake

125g butter diced and very soft
1 cup caster sugar
2 eggs

1tsp vanilla extract

300ml sour cream
2 cups plain flour

1tsp baking powder

1tsp bicarb soda

½tsp salt
½ cup raisins (sultanas if you prefer)

1. Preaheat oven to 160 degrees. Grease and flour a ring or bundt tin.

2. Place all ingredients except raisins, into the bowl with the kneading blade. Select Pastry P1 for 1min 30sec. Stop the machine after 30sec and scrape down the bowl. Resume programme.

3. When programme is complete, pulse the mixture for 10sec.

4. Remove the blade and using a spatula, fold the raisins into the batter.

5. Place half of the batter into the prepared tin. Sprinkle half of the topping mixture over the batter. Place remaining batter on top and sprinkle remaining topping over it.

6. Bake in the preheated oven for 30-35min or until a skewer inserted in the cake comes out clean. Do not over cook.

7. When done remove from the oven and allow to cool for 15min before turning out onto a plate and then turning over top side up onto a cooling rack.

Topping
¾ cup of chopped nuts
6tbsp caster sugar
1tsp cinnamon
½ cup raisins

1. Mix all ingredients together in a bowl.