Mustard With Mutton

Another cracker of a recipe from Donna Hay. Easy, delicious and the perfect sweet treat to have in your cake tin for those days when you need something to accompany your morning or afternoon cuppa. If you want to make this for the family and are worried about the coffee just use decaf coffee or leave it out altogether and add a little more cinnamon, it will still taste great. Did I mention this cake was easy? A true one bowl cake that needs nothing more than a whisk to bring it together. The best thing is all the ingredients are ones that most people have on hand so it’s a great recipe to use when you need to bake something quickly. You can get at least 12 slices from this tray cake so keep it in mind if you need to bake a cake for the school fete or a cake stall (nut free too). You can store the cake in an airtight container for a good 5 days.

Ingredients  Adapted from Donna Hay Magazine
1 cup (175g) brown sugar
2 teaspoons ground cinnamon
2½ cups (375g) self raising flour, sifted
1½ cups (330g) caster sugar
4 eggs
1½ cups (275ml) milk
250g unsalted butter melted
2 teaspoons vanilla extract
1 tablespoon instant coffee granules
60g unsalted butter extra, melted

Method
Preheat oven to 160°C. Place the brown sugar and cinnamon in a small bowl and  mix to combine. Set aside.  Place the flour, sugar, eggs, milk, butter and vanilla in a  large bowl and whisk until smooth. Pour half the mixture into a lightly greased 20cm x 30cm metal slice tin lined with non-stick baking paper.

Sprinkle the coffee and half  the brown sugar mixture over the cake. Pour over the remaining cake mixture and spread evenly. Sprinkle with the remaining brown sugar mixture and spoon over extra melted butter. Cook for 50–55 minutes or until cooked when tested with a skewer and slice to serve.