reduced fat oil spread
½ cup(s), (110g)
vanilla bean paste
white self-raising flour
1 cup(s), sifted (150g)
⅓ cup(s), (80ml)
2 tsp, extra
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil. Line base and side with baking paper.
- Using electric beaters, beat 75g spread, ½ cup (110g) sugar, egg and vanilla bean paste in a medium bowl until combined. Mix in flour and milk, alternately, until combined.
- Spread mixture into prepared tin and smooth the surface. Bake for 25–30 minutes or until cooked when tested with a skewer. Stand cake in tin for 5 minutes before turning out, top-side up, onto a wire rack.
- Place remaining spread in a small microwave-safe bowl and microwave on Medium (50%) for 30 seconds or until melted. Combine cinnamon and 2 teaspoons sugar in a small bowl. Brush hot cake with melted spread. Sprinkle with cinnamon sugar. Serve warm or cold.