Butter Ring Cake

    1 hour 10 minutes

    A good butter cake is perfect for afternoon tea or light desserts. This recipe has sour cream and cinnamon added for a slightly more complex taste.

    99 people made this

    Makes: 1 cake

    • 2 1/2 cups plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 250g butter, softened
    • 2 cups white sugar
    • 3 eggs
    • 1 teaspoon vanilla essence
    • 1 cup sour cream
    • 2 teaspoons ground cinnamon
    • 1 cup white sugar

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Preheat oven to 170 degrees C. Grease and flour a 23cm ring tin. Sift together the flour, baking powder, bicarb soda and salt. Set aside.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition then stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well. Spread half of the batter into the prepared tin. Mix together the cinnamon and 1 cup of sugar. Sprinkle most of it over the batter in the pan. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.
    3. Bake in the preheated oven for 60 to 70 minutes, or until a skewer inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

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    Reviews in English (81)


    A Would-Be 5-Star Cake (I'll get to the why in a sec.) First, it's been suggested, but make sure you spend a lot of time creaming the *very* soft butter and the sugar. It's par for the course with pound-type cakes, but worth sharing. I left the butter out overnight and creamed by hand for 30 minutes. Absolutely worth it. The crumb was perfect. Moist and buttery - almost fluffy - but still dense as a pound cake should be. Kudos to the recipe for the ingredients' proportions. They're dead-on. Now, onto the dark side. The cake recipe proportions are perfecto, BUT the filling might be overkill. Also, merely dumping it in the middle of the cake batter, and then pouring batter on top ain't always gonna cut it. Some technique is required to keep the sugar from seeping to the sides while baking. When that happens, the sugar caramelizes, sticks to your greased pan and dismembers portions of your otherwise perfect cake when you flip that sucker over to remove the cake. Just sayin'. I suggest going halves on the sugar filling, using a teaspoon to incorporate the stuff only in the very middle of the batter, and then slicing through it with a knife to keep the sugar line in-check and relatively thin. Enjoy, and thanks for the recipe. It's a good one!  -  27 Jul 2010  (Review from Allrecipes USA and Canada)


    The fact that the cinnamon-sugar mixture turned hard and crunchy is enough to call this recipe a failure in my opinion. The cake itself is beautiful (until you cut into it), moist and delicious and the cinnamon mixture would undoubtedly have worked better had it been cut in half and then swirled into the batter - but that's not what the recipe directs, unfortunately. The cake could have been salvaged, I suppose, if it was "just" for family, but since the crunchy middle caused the cake to break apart as you cut it, there was no way I would have Hubs bring this to a business meeting tomorrow as was my intent. The cake was tossed, which obviously was very disappointing. This is a case where I wished I would have read the reviews BEFORE I made the recipe. Since the cake is not a success as written, without significant changes, I can only rate it "one star" and caution others before making this cake using the recipe as written. I have to assume that those reviewers who rated this recipe higher and loved it were rating a modified version.  -  27 Sep 2010  (Review from Allrecipes USA and Canada)


    This cake had really good texture and flavor. I baked mine in a 9x13 inch pan, and instead of layering the cinnamon sugar, I just sprinkled it on top and swirled it around with a knife. It took about 45 minutes to bake, but the center was not set and the top was getting hard becasue of the cinn/sug mixture. I usually would set a peice of foil on top until it's done, but I let it cook a few more minutes and turned the oven off and let it sit there a while. The sides did turn out a little dry but I'm still rating this 4, because had I followed the directions as written, it would have turned out just fine. This is a good cake Diane.  -  02 Mar 2003  (Review from Allrecipes USA and Canada)