Preparation:
Place the butter and sugar in a bowl and beat until pale and creamy.
Gradully beat in the eggs, then fold in flour, cinnamon and sultanas.
Spoon the mixture into a greased and base-lined 7in round cake tin.
Level the surface.
Bake in a preheated oven at 350F for 25-30 mins until risen,
golden-brown and firm to the touch.
For the topping, beat together the butter and demerara sugar. Spread the
mixture over the top of the hot cake (still in the tin). The butter will
melt into the cake, leaving a crispy sugary topping.
Remove the cake from the tin after 20 mins.
This deliciously moist and crumbly cake is best eaten straight after
baking, preferably while still warm |
