3/4 cup caster sugar
50g butter, softened
1 egg
1 1/2 cup self raising flour
3/4 cup milk
topping:
1 Tbs softened butter
2 Tbs sugar
1/2 tsp cinnamon
Mixthe caster sugar and butter together in a bowl with a wooden spoon. There won't be enough liquid to cream so mix as well as you can. Beat in the egg. Sift the flour and fold into the butter mixture alternating with the milk. Spoon the batter into a well greased and floured loose bottomed cake tin. Bake @ 180 degrees C for 40 minutes. While the cake is still hot, spread top with butter and sprinkle over cinnamon sugar. Allow the cake to stand in the tin for 5 minutes then cool on a wired rack.
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