The Best Easy Cinnamon Cake
User Reviews
4.7
The Best Easy Cinnamon Cake
Description
The Best Easy Cinnamon Cake features a classic combination of butter, sugar, and cinnamon to produce a soft cake with cinnamon-sugar layers that infuse each bite with gentle spice and sweetness. The recipe uses sour milk, which tenderizes the crumb and balances the richness of the butter and sugar. The cinnamon and brown sugar mixture is sprinkled in layers between portions of batter to create striated pockets of flavor once baked. Baking at a moderate temperature ensures the cake cooks evenly until a toothpick comes out clean.
The texture is moist and tender with a fine crumb, complemented by the aromatic cinnamon layers that add both flavor and visual appeal. It is served sliced, either plain or dusted with powdered sugar to enhance its taste and presentation. The cake is versatile for any time of day, pairing well with coffee or tea.
To maintain freshness, the cake should be stored covered at room temperature for up to three days without frosting or tightly wrapped in the fridge for longer. It can also be frozen after cooling, wrapped well, and thawed in the refrigerator before serving. Making sour milk at home involves adding lemon juice or vinegar to milk and letting it sit briefly, which is a simple step to improve the cake's texture.
Ingredients
- 3 tablespoons brown sugar
- 1 tablespoon cinnamon
- ¾ cup butter softened
- 1 cup granulated sugar
- 2 large egg room temperature
- 2 cups all-purpose flour or cake/pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk sour, room temperature
- 1 teaspoon vanilla
*If using unsalted butter then add ½ teaspoon of salt.
Instructions
- Pre-heat oven to 325F (160C). Grease and flour or spray an 8 inch / 20cm springform or regular cake pan.
- In a small bowl mix together the brown sugar and cinnamon, set aside.
- In a medium bowl sift together the flour, baking powder, baking soda and salt.
- In a large bowl cream the butter and sugar, approximately 2-3 minutes, then add the eggs, beat until fluffy.
- Add the dry ingredients alternately with the sour milk, ending with the sour milk to the creamed mixture. Add the vanilla and mix well.
- Spoon 1/3 of the batter into prepared cake pan. Sprinkle with 1/2 of the cinnamon mixture. Spoon another 1/3 of the batter on top, then remaining cinnamon mixture, then top with the remaining batter. Bake for approximately 50-60 minutes or until toothpick comes out clean or with a few crumbs attached. Remove from oven and let cool 15-20 minutes in the pan then move to a wire rack to cool completely. Dust with powdered sugar before serving if desired. Enjoy!
Notes
- To prepare sour milk, add 1 tablespoon lemon juice or white vinegar to 1 cup milk; let sit 10-15 minutes before use.
- Substitute cake or pastry flour by replacing 2 tablespoons of all-purpose flour with 2 tablespoons cornstarch per cup, sifted together for a tender crumb.
- Use room temperature ingredients by removing them from the fridge 45-60 minutes before mixing.
- Store unfrosted cake at room temperature in a sealed container for up to 3 days or wrap tightly in the fridge for 5-6 days to prevent drying.
- Freeze fully cooled cake wrapped tightly in plastic wrap and foil for up to 2 months; thaw in refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 71mg | 24% |
| Sodium | 317mg | 13% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 515IU | 10% |
| Calcium | 69mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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