Preheat your oven to 160 degrees Celsius, fan bake.

Grease and line a 23cm round cake pan

Prepare your cinnamon sugar. Place the sugar, cinnamon and nutmeg in a small bowl or cup. Mix well to combine. Set your cinnamon sugar aside while you prepare your cake.

Add the flour, sugar, baking powder and salt to a large mixing bowl. Mix well and then create a well in the centre to add your wet ingredients.

Pour your melted butter, milk, egg and vanilla into the well at the center of your mixing bowl.

Use an electric beater to mix your wet batter together. Start in the center of the bowl and slowly work in the dry ingredients until everything is just combined.

Pour 1/2 of the cake batter into your cake pan. Sprinkle 1/2 of the sugar mixture over the top and then repeat with the remaining batter and sugar mix. Using the handle of a spoon make large swirls all through the cake. I like to do a zig-zag swirl in one direction and then repeat in the other direction to ensure its well distributed.

Cover cake with a piece of tin foil and bake for 25 minutes. Remove the foil and bake for a further 20 minutes or until the cake is cooked through fully. You can insert a toothpick to check, if it comes out clean then your cake is done.

Remove your cake from the oven and allow it to cook slightly while you prepare your glaze.

Combine the icing sugar, milk and vanilla essence. Mix well, until the mixture is a thick drizzling consistency.

Remove your cake from the pan and place it onto a cake plate or serving dish.

Drizzle your glaze all over the surface of your cake before slicing and serving.