Favourite Cinnamon Cake
Updated: Jan 16, 2019
There’s nothing better than a smell of cinnamon in the house - be it cinnamon rolls, cinnamon pastry or cinnamon cake. This earthy spice brings homely and warm feeling anytime you decide to bake with it. You probably noticed that cardamom and cinnamon are two of our favourite spices! This time we are sharing with you the recipe for our favourite cinnamon cake.
The texture is airy and light, the skin on the outside is buttery and crunchy, the middle is fluffy, soft and filled with beautiful cinnamon swirls.
The cake is easy and quick to prepare. You are beating butter with sugar, adding eggs and then alternating between dry and wet ingredients. The cake batter has whipped cream consistency. Then the batter is spooned into the baking tin in layers - layer of batter then cinnamon filling covered by another layer of cake batter so that you end up creating 3 layers of batter and 3 layers of cinnamon filling.
At the end you will be making few 8-shape moves with knife or fork handle to achieve the cinnamon swirl effect. For a good bake here make sure to use all ingredients at room temperature and read few Hints before baking.
Yield: 16 portions
Tin: 18cm or 21cm round tin with removable base
Time: 20 minutes prep + 55-60 minutes baking
For the batter:
- 180 g unsalted butter, room temperature
- 3/4 cup* (150g) white granulated sugar
- 3 large eggs, room temperature
- 2 cups (300g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup natural yogurt (240g), room temperature
*cup = 250ml cup
For the cinnamon filling:
- 2/3 cup (140g) white granulated sugar
- 2 Tablespoons cinnamon
- 1 teaspoon Dutch Cocoa (optional, this will give darker colour to cinnamon swirls)
For the glaze (or you may opt to sprinkle with confectioners' sugar):
- 1/2 cup (60 g) confectioners’ sugar
- 1/4 teaspoon cinnamon
- 1 Tablespoon full-fat milk or water
1. Preheat oven to 175C. Line baking tin with parchment paper.
2. Sift flour with baking powder and salt. Set aside.
3. Make sure yogurt is at room temperature. If you don’t have time you can place smaller bowl with yogurt in a large pot full of warm water.
4.Cinnamon filling: mix sugar with cinnamon and cocoa. Set aside.
5. Beat butter on high speed for 2 minutes until soft and creamy. Add sugar and mix on medium speed for 5 minutes until the mixture is pale and fluffy. Start adding eggs, one at a time - mixing for 1 minute on low speed after each addition. Start adding dry ingredients (from Step 2) alternating with yogurt (from Step 3) mixing on low speed after each addition - flour/yogurt/flour/yogurt. Don’t over mix - you want ingredients to just about blend in and to make sure no flour pockets remain.
6. Pour 1/3 of cake batter onto the bottom of baking tin, sprinkle with 1/3 of cinnamon filling (from Step 4), cover with 1/3 of batter, sprinkle again with 1/3 of cinnamon filling, cover with remaining batter and sprinkle the top with remaining cinnamon filling. Using fork or knife handle make few 8-shapes to get the swirl effect.
7. Bake at 175C for 55-60 minutes. Check with chopstick if fully baked through. Once baked let the cake cool in the tin for 10 minutes, then run thin knife around to loosen and let it cool for another 20 minutes before serving.
1. Texture - ingredients at room temperature are important to end up with a good bake here. Yogurt at room temperature is core - if used cold you will end up with soggy cake bottom.
2. The Swirl - you need to place the fork handle (or whatever tool you opt to use) 1/2 - 2/3 deep into the cake batter, not fully touching the cake bottom. Just few moves will do as otherwise you will end up with over-mixed cinnamon batter with no streaks.
3. Baking time - make sure to check with chopstick if cake fully baked through as different ovens work differently. The cake should be ready in 55-60min, check though and if you notice streaks of unbaked batter keep it for 5 minutes longer in the oven.
4. Jazz it up - you can opt to prepare nut streusel to go on top of the cake:
- 1/2 cup (100 g) white granulated sugar
- pinch of slat
- 1 cup (150 g) all-purpose flour
- 1 Tablespoon cinnamon
- 85 g unsalted butter, melted
- 3/4 cup (80 g) pecan nuts or walnuts, coarsely chopped (optional)
Mix all ingredients to form crumbly texture. Sprinkle on top of the cake batter before baking.