Preheat oven to 160C (fan)
Grease & line your tin
Add butter & to a bowl, mix with electric whisk until light & fluffy
Add eggs one at a time, whisking until combined after each
Add salt, vanilla, flour & milk
Fold in using your rubber spatula
Spread mix into the greased & lined 20x20 tin
Generously swirl through the jam making sure you get right into the corners
Bake at 160C for 48 minutes
One cooked, turn out onto wire rack
In a small bowl, mix the sugar & cinnamon topping
Melt the remaining butter, and drizzle over the cake
Sprinkle over the cinnamon sugar & allow to cool in the tin
Slice in 16 squares & ENJOY
