It comes from a very old copy of 'Home and Freezer Digest' magazine, which is sadly no more.
250g caster sugar + 2 tbspns
1tbspn + 21/2 tspns cinnamon
11/2 tspns instant coffee
175g plain flour
2 tspns baking powder
2 large eggs
1/2 tspn vanilla extract
140g butter, melted
Bag chocolate chips
Preheat oven 180C/350F/gas4
Grease and line a 20cm square tin.
Put the 2 tbspns of sugar, the 21/2 tspns cinnamon and the coffee in a bowl and mix together.
In another bowl mix together the flour, baking powder, caster sugar and the cinnamon. In a third bowl beat together the milk, eggs and vanilla.
Pour the egg mixture into the flour mixture and beat them together.Fold in the cooled, melted butter.
Put half of the batter into the tin, smooth then sprinkle over the chocolate chips and the cinnamon sugar. Put the rest of the batter on top.
Bake for about 35 mins. Leave in tin for 15 mins then put onto a wire rack.
The cake is delicious as it is, but it's even nicer with a chocolate topping. Use your favourite ganache or whatever you fancy. I used 175g plain chocolate and 45g butter - I put them in a bowl over a pan of simmering water and then let them melt, stirring. Don't let the mixture get too hot or it won't be nice and thick to spread over the top. Swirl it over with a small palette knife.
The cake has a real cinnamon flavour and a soft texture.