I found this recipe on the net when I was looking for something totally different to make for a afternoon tea. Its simple and very nice next to a cuppa. Frosting can be added but I just like it with a light sprinkling of icing sugar (powdered sugar)
1Preheat oven to 180°C. Lightly brush a 10cm deep (10-cup), 26cm (top measurement) non-stick bundt cake pan (or fluted ring pan) with melted butter to grease. Place on a baking tray.
2Place large bowl place butter, sugar and vanilla. Beat on high, until mixture is pale and creamy. Add eggs 1 at a time and beat well after each addition until combined.
3Sift the flour, baking powder and cinnamon over top of mixture. Add milk and water, and fold in until just combined.
4To make toffee:
Place sugar and water in a small saucepan. Cook over low heat, stirring, until sugar dissolves. Increase heat and bring to the boil. Boil, uncovered, without stirring, for 15-20 minutes or until it is golden. Remove immediately from heat and cool base of pot in cold water to stop cooking.
5Hold bowl and quickly pour toffee over cake mixture. Use large spoon to fold toffee through mixture (toffee will set in strands immediately and should appear lumpy throughout mixture).
6Spoon into pan and smooth surface. Cover with foil, folding edges over pan. Bake in preheated oven for 1 hour 20 minutes or until cake begins to shrink from sides and a skewer inserted in centre comes out clean.
7Carefully remove foil. Set cake aside for 5 minutes to cool slightly before turning onto a wire rack to cool completely.
Dust with icing sugar before serving. Note: This cake will keep in an airtight container for up to 3 days