Inverted Caramel and Cinnamon Cake:

Ingredients:

1 can of condensed milk

3 eggs

1 1/2 cups of caster sugar

1 tsp cinnamon powder

1 cup of milk

1/2 cup vegetable oil

2 cups plain flour

1 pinch of salt

1 tsp baking powder

Method:

1. Grease and line an 8 inch baking tin (do not use a spring form pan, as the condensed milk will leak out).
2. Pour the condensed milk into the prepared tin.
3. Using an electric mixer, beat the eggs, sugar, cinnamon, milk, and oil together until combined.
4. Slowly add in the sifted flour, salt and baking powder, and continue to mix on high speed.
5. Once combined, pour the batter over the condensed milk in the baking tin.
6. Bake the cake in a preheated oven at 170 degrees Celsius until cooked through. Check by inserting a cake skewer in the center. If the skewer comes out clean, the cake is done.
7. Invert the cake onto a cake stand carefully, to avoid wrecking the caramel top layer.
8. Serve!