Cinnamon Cake with Toffee Sauce
Ingredients
- 10-12 whole walnuts
Cake mixture
- 2 cups flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons cinnamon
- 1.5 cups sugar
- 4 large eggs
- 1/4 cup corn oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
Toffee sauce
- 1/2 cup sugar
- 2 tablespoons butter
- 1/2 cup cream
Preparation
Preheat the oven to 180°C and prepare a round cake pan with a hole in the middle by greasing it with butter, dusting with flour, and placing some walnuts in the bottom.
In a mixer bowl, sift the flour, salt, baking powder, and cinnamon, then add sugar, eggs, oil, milk, and vanilla.
Attach the whisk and beat on medium speed for 3 minutes.
Pour the cake mixture into the prepared pan.
Bake for 40 to 45 minutes and test doneness with a wooden skewer; if it comes out clean, the cake is done.
Invert the cake onto a serving plate immediately after removing from the oven and let it cool before serving.
Pour toffee sauce over the cake and garnish with walnuts.
For the toffee sauce, in a stainless steel pot, place sugar and butter, heat on medium heat until golden brown while stirring occasionally, add cream, let it cook gently for 2 minutes, and allow it to cool slightly before using.
