Caramel butter cake

Step 1

Preheat oven to 180°C (160°C fan forced). Grease a deep 20cm (8-inch) round cake pan; line base with baking paper.

Step 2

Beat butter, sugar and vanilla extract in a small bowl with an electric mixer until light and fluffy. Beat in eggs and golden syrup. Stir in sifted flours and cinnamon, and milk. Spread mixture into the pan.

Step 3

Bake cake 50 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool.

Step 4

Meanwhile, make **caramel icing**. Stir brown sugar, butter and milk constantly in a small saucepan, over heat without boiling until sugar dissolves. Bring to the boil. Reduce heat, simmer, uncovered, 3 minutes without stirring. Remove from heat, stir in sifted icing sugar. Stir in extra milk until icing is of a spreadable consistency.

Step 5

Spread icing on top of cold cake before serving.