Mustard, Cinnamon and Honey Jubilee Cake
Prep time:
15 min
Cook time:
35 min
Ingredients (Serves 12)
- 150 grams granulated sugar
- 75 grams brown sugar
- 1.5 teaspoons Colman's English Mustard Powder
- 1.5 teaspoons ground cinnamon
- 270 grams plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 115 grams butter
- 2 large eggs
- 330 grams sour cream
- 1 teaspoon Colman's English Mustard
- 1 tablespoon honey
- 60 grams icing sugar
- 1 teaspoon milk
Method
-
Preheat the oven to 180ºC. Lightly grease and line a 9 x 13 - inch (22 x 33 cm) tin with parchment paper.
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Mix together then cinnamon, sugars and Colman’s Mustard Powder
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In a large bowl, stir together the flour, bicarbonate of soda, baking powder and salt. In a small bowl, stir together the sour cream, honey and mustard.
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Beat the butter and sugar together with an electric hand whisk until light and fluffy.
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Add the eggs, one at a time, beating well after each addition.
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Add one third of the flour mixture, and mix on medium-low speed until just combined. Add half of the sour cream mixture. Repeat with the remaining flour and sour cream, stopping to scrape the bowl now and again.
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Transfer half of the batter to the prepared tin and spread it out evenly. Sprinkle with half of the cinnamon mustard sugar. Repeat with the remaining batter and cinnamon sugar.
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Bake for 30 -35 minutes until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and let cool.
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Stir together the icing sugar and milk. Drizzle over the cooled coffee cake. Slice and serve.
