I had most of a pot of sour cream left over, so I had to make something with it, right? Luckily, I still have a little left over, so I can sense some fajitas in the not-so-distant future.

I wanted a really cinnamon flavoured cake, but I didn’t want to put any nuts in it, so this was the answer. Moist, tender crumbed, cinnamon-y enough to satisfy – more than a nice way to use up sour cream.

Preheat oven to GM4-5/350-375F/180-190C (I know that’s annoying, but GM4 was a little too low and I think GM5 would scorch the top)
Grease and line a 9″ round tin.

The usual prep:

Sift 1 cup plain flour, a pinch of salt, 1/2 tsp baking powder and 1/2 tsp bicarbonate of soda into a medium bowl.
Mix 1/4 cup firmly packed dark brown sugar and 1 tsp cinnamon in a small bowl. Set both bowls aside.

In a large bowl, put 2oz unsalted butter and 2/3 cup caster sugar. Cream until fluffy (high five!)
Add 1 tsp vanilla extract and beat that in.

Add 2 eggs, one at a time, beat them in thoroughly.
Add 1/2 cup (125ml) sour cream and beat that in well.

Add the flour mix next and either combine it with a hand whisk or a large spatula.

Spoon half the batter into the tin and smooth it out

Sprinkle the sugar-cinnamon mix evenly over that

Then spoon the remaining batter over the top and smooth that out too.

Bake for 30-40 mins.

Leave to cool in the tin for 5 mins, then remove from the tin and cool on a wire rack. See how the cinnamon has migrated around? Kind of cool.

Once completely cool, make up the icing.
In a bowl, put 1 cup icing sugar and 1 tsp cinnamon. (I had only added about 1/2 tsp in this pic and ended up adding more)

Add 1 tbsp milk and combine with a hand whisk. If it’s too stiff, add more milk. Check it’s got enough of a cinnamon taste.

Using a teaspoon, drizzle the glace icing over the top.

Allow the icing to set, then serve. Oh, it is so tender… never mind left over sour cream, it’s worth buying a tub for!

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Cinnamon Sour Cream Cake

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1 cup plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
pinch salt
2oz unsalted butter
2/3 cup caster sugar
1 tsp vanilla extract
2 eggs
1/2 cup (125ml) sour cream
1/4 cup firmly packed dark brown sugar
1 tsp cinnamon

1 cup icing sugar
1/2 tsp cinnamon
1-2 tbsp milk

Preheat oven to GM4-5/350-375F/180-190C (I know that’s annoying, but GM4 was a little too low and I think GM5 would scorch the top)
Grease and line a 9″ round tin

Sift together the flour, baking powder and bicarb in a medium bowl.
In a small bowl, combine the dark brown sugar and cinnamon. Set both bowls aside.

In a large bowl, cream together the butter and sugar until fluffy.
Beat in the vanilla extract, then the eggs.
Add the sour cream and beat well to combine.

Gently, either by whisking or with a spatula, add the flour and combine.

Spoon half the batter into the tin and smooth it.
Scatter the cinnamon-sugar mix evenly over the batter.
Spoon the remaining batter on top and smooth.

Bake for 30-40 mins or until a toothpick comes out cleanly.
Cool in the tin for 5 mins, then remove from tin and cool on a wire rack.

Once cool, make the glace icing.
Put the icing sugar and cinnamon into a medium bowl and combine with a hand whisk.
Add 1 tbsp milk, whisk and add more if necessary.
Using a teaspoon, drizzle the icing over the cake.

Allow the icing to set, then serve.