Cinnamon Swirl Teacake

This cake really caught my eye when I visited Denise's blog, Keeper Worthy Recipes (a really good blog to read), and knew that it would be a recipe that I would be cooking sooner rather than later. So even before cooking dinner last night I had the cake mixed up and baking in the oven - priorities I know!! Even hubby was amazed!!

BUT I do need to, however, apologize for two things....

The first thing is the lack of icing... well not really. There is a lot of icing there but due to my impatience I think I put it on the cake while the cake was still too warm and it has therefore been absorb in the cake top! So please wait just those few extra minutes before icing.

Secondly I had to rush to get a photo as it was literally walking off the platter....

This cake was so moist and light. The cinnamon swirl amongst the plain butter cake was divine especially while still that little bit warm... thanks Denise!

Cinnamon Swirl Teacake
2 packets butter cake mix (or 1 box yellow cake mix)
4 eggs
3/4 cup vegetable oil
1 cup sour cream
1 cup brown sugar
1 tablespoon cinnamon
2 cups icing sugar
4 tablespoons milk

Preheat oven to 180 deg C (350 deg F).

In a large bowl mix the cake mix, eggs, vegetable oil and sour cream until completely combined. Pour batter into a greased 23cm x 30cm (9 x 13). Mix the brown sugar and cinnamon together and sprinkle over top of the entire cake. Swirl into batter with a knife. Bake for 40 minutes.

Remove from oven and allow to rest for 15 minutes before icing. To make icing mix together the icing sugar and the milk until smooth and well combined. Pour over warm cake