Cinnamon layer cake with caramel frosting
Recipe source: Sawsan
2 ½ cups all-purpose flour
1 ½ cups sugar
2 tsp baking powder
½ cup oil
2 cups milk
1 tsp vanilla essence
2 tablespoons cinnamon (I omitted)
2 tablespoons brown sugar (I used icing sugar)
2 tablespoon cocoa powder
1 teaspoon instant coffee
½ – ¾ cup Caramel frosting or chocolate ganache
Preheat oven to 160 degree Celsius.
Prepare the baking pan by greasing with oil and sprinkling some flour.
In a small bowl, mix the spice mix and keep aside.
Whisk flour and baking powder in a bowl.
Beat eggs, sugar, vanilla and oil until pale.
Add milk and mix well.
Add flour and mix until combined.
Pour about ¾ cup of batter into the pan and bake for 8-10 mins or until set.
Take the pan out of oven and sprinkle spice mix evenly. (sieve with large holes is helpful)
Pour another ¾ cup of batter slowly to cover all the spice mix.
Bake again till set.
Repeat until all batter is used up.
Cool the cake completely and spread caramel on top.
Garnish with nuts.