Cinnamon Roll Cake

Ingredients:

220g butter, room temp + extra for greasing
225g sour cream
300g white sugar
4 eggs, room temp
2 tsp vanilla extract
1/4 tsp. Salt
1.5 tsp. Baking powder
½ tsp baking soda (bi-carb soda)
250g plain flour + extra for pan

3 Tbls. Brown sugar
1 Tbls cinnamon
1 Tbls milk or cream 

1 cup chopped pecans or walnuts (optional)

Kitchenalia: a bundt or loaf tin

Method:

Preheat oven to 160C fan forced (180C conventional). Take your time to butter the bundt pan being sure to get into all the nooks and crannies using that extra soft butter. Then sprinkle in some flour and tap the outside to get it all over. Shake out and tap out any excess.

Mix together flour, salt, baking powder and baking soda, set aside.  Also, mix together the brown sugar, cinnamon and milk (or cream) in a medium sized bowl and set aside.

In an electric mixer fitted with a paddle attachment, cream together butter and sugar and beat on high until light and fluffy, about 5 minutes being sure the scrape down the edges every couple of minutes.  

Crack your eggs into a bowl or cup and whisk them together with the vanilla.  With the machine running on medium speed, slowly pour the eggs into the creamed butter and sugar.  On low speed now, add half the sour cream and beat it in.  Then add half the dry ingredients and fold them in. Next the remaining sour cream followed by the remaining dry ingredients.  This is a thick batter.  

Spoon out 1/3 of the batter and mix it together with the brown sugar mix.  Spread 1/2 of the remaining batter into the tin, followed by dolloping the brown sugar batter on top of that base layer and then dollop with any remaining plain batter.  Spread it evenly into the tin.  Then use a chopstick or skewer or knife to create a Swirl pattern. Sprinkle any nuts (if using) onto the top and press them in a bit.

Bake for 35-45 minutes until a cake tester comes out clean, start checking at 35 minutes to avoid overbaking.  Allow to cool and flip out.  Serve with coffee or tea.