This was a really easy cake to make and it was very buttery so lovely and moist. I am not a huge fan of cinnamon and I think if I made this cake again I would use cardamon instead but if you like cinnamon then this is for you.
Sugar Free Cinnamon Tea Cake
200 g Unsalted Butter - chopped and softened
1 1/2 c Dextrose
2 tsp Vanilla Essence
1 1/2 c Plain Flour
1 tsp Baking Powder
1 1/2 tsp Cinnamon
1/2 c Sour Cream
Preheat your oven to 180 degrees (160 fan forced) then grease and line a 22 cm spring-form cake tin.
In an electric mixer beat the butter, dextrose and vanilla until pale and creamy. Add the eggs one at a time mixing well between each one.
Fold in the dry ingredients and sour cream then spoon into the lined cake tin.
Bake for 1 hour or until a skewer comes out clean. Cool in the tin for 5 mins before turning out onto a wire rack to cool completely.