Preheat
oven to gas mark 4/180º C. Butter a 71/2 inch square cake tin
and line base with buttered grease proof paper. Sift flour
with baking powder and salt. In a large bowl beat the
softened butter and castor sugar with a wooden spoon until
pale and fluffy. Separately whisk eggs lightly and add to
the butter mixture, a little at a time, beating vigorously
after each addition. Finally, beat in dry ingredients a
little at a time, alternately with milk. Spread batter
evenly in prepared tin.
For
topping, mix together castor sugar and cinnamon and
sprinkle evenly over top of uncooked cake. Dot entire
surface with small flakes of unsalted butter. Bake for 50-55
minutes or until cake is firm and well risen and topping
crisp.
