175 g flour
1½ tsp baking powder
pinch of salt
125 g butter, softened
75 g castor sugar
2 eggs
2 – 3 tbsp milk
Topping
75 g castor sugar
1½ tbsp cinnamon powder
25 g unsalted butter
Preheat oven to gas mark 4/180° C. Butter a 7½ inch square cake tin and line base with buttered grease proof paper.
Sift flour with baking powder and salt. In a large bowl beat the softened butter and castor sugar with a wooden spoon until pale and fluffy. Separately whisk eggs lightly and add to the butter mixture, a little at a time, beating vigorously after each addition. Finally, beat in dry ingredients a little at a time, alternately with milk. Spread batter evenly in prepared tin.
For topping, mix together castor sugar and cinnamon and sprinkle evenly over top of uncooked cake. Dot entire surface with small flakes of unsalted butter. Bake for 5055 minutes or until cake is firm and well risen and topping crisp.
Turn out, cut into squares. Serve warm.