Recipe for Sugar and Cinnamon Cake

175 g/6 oz/1½ cups self-raising (self-rising) flour

10 ml/2 teaspoons baking powder

A pinch of salt

175 g/6 oz/¾ cup caster (superfine) sugar

50 g/2 oz/¼ cup butter or margarine, melted

1 egg, lightly beaten

120 ml/4 fl oz/½ cup milk

2.5 ml/½ teaspoon vanilla essence (extract)

For the topping:

50 g/2 oz/¼ cup butter or margarine, melted

50 g/2 oz/¼ cup soft brown sugar

2.5 ml/½ teaspoon ground cinnamon

Method:

Beat together all the cake ingredients until smooth and well blended. Spoon into a greased 23 cm/9 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 25 minutes until golden. Brush the warm cake with the butter. Mix together the sugar and cinnamon and sprinkle over the top. return the cake to the oven for a further 5 minutes.