A Simple Easy Cinnamon Cake, fast, easy and delicious, a soft full of cinnamon cake recipe. The perfect anytime cake, from Breakfast, to Snack or Dessert.
Cinnamon Cake
I must admit I have been dying to post this recipe. I’ve been making this cinnamon cake for at least 20 years! And where did I get it from?
Obviously my mother, she was and still is with me through the handwritten recipes she left me. My mother is probably my main source for my Non Italian dessert recipes, because holy cow could my mother bake!
I remember coming home from school when I was a kid and there would be cookie sheets filled with all her wonderful Christmas Cookies and bars just waiting to be eaten during the holidays. Nobody could make those cookies like my Mom could.
She would fill cookie tins full of these delicacies and put them in the freezer. But that never stopped us, I used to think if I sneaked down and took a few who would notice? But seriously, who are we kidding?
We are talking about mothers, they notice everything. My husband even admits to sneaking down and taking a few himself. Good times and good memories.
Cinnamon Cake
Moving on to this Simple Easy Cinnamon Cake. Ahhh the smell of cinnamon baking in the oven has to be one of my favourite aromas.
More Cinnamon Recipes to enjoy!
Crunchy Cinnamon Sugar Cookies
Homemade Cinnamon Apple Strudel
Cinnamon Apple Puff Pastry Squares
If there was one cake that I could eat all by myself this would be the one, Cinnamon Cake. I can’t tell you how delicious this cake really is.
Easy and fast to put together and that amazing smell wafting through the house. Soft, moist and cinnamony and so totally perfect with a cup of tea or coffee, one slice, two or three slices, who cares, who’s counting? Enjoy!
Simple Easy Cinnamon Cake
Ingredients
- 3 tablespoons brown sugar (38 grams)
- 1 tablespoon cinnamon (6 1/4 grams)
- 3/4 cup butter softened* (168 grams)
- 1 cup granulated sugar (200 grams)
- 2 eggs
- 2 cups all purpose flour (250 grams)
- 1 teaspoon baking powder (5 grams)
- 1/2 teaspoon baking soda (2.5 grams)
- ¼ teaspoon salt (2 grams)
- 1 cup sour milk (to make sour milk add 1 tablespoon lemon juice or white vinegar to 1 cup measure and top off with milk, let sit for about 10 - 15 minutes) (245 grams)
- 1 teaspoon vanilla (5 ml)
*If using unsalted butter then add ½ teaspoon of salt.
Instructions
- Pre-heat oven to 325° (160° celsius)
- In a small bowl mix together brown sugar and cinnamon, set aside.
- In a large bowl cream butter and sugar, then add the eggs, beat until fluffy.
- In a medium bowl sift together flour,baking powder, baking soda and salt.
- Add dry ingredients alternately with sour milk, ending with sour milk to creamed mixture. Add vanilla and mix well.
- Spoon 1/3 of the batter into a greased 8" (20.5 centimeter) springform pan. Sprinkle with 1/2 of the cinnamon mixture. Spoon another 1/3 of the batter on top, then remaining cinnamon mixture and then top with the remaining batter. Bake for approximately 50-60 minutes or until toothpick comes out clean and dry. Remove from oven and let cool. Enjoy!
Nutrition
Updated from October 5, 2014.
KellyD says
Loved this cake! I put apple wedges on the top and the cake puffed up around them making it decorative and tasty!
Rosemary says
Hi Kelly, thanks so much, great idea with the apple wedges. Take care and have a great weekend!
Romy says
This was absolutely delicious!! Thank you for such a gorgeous recipe! The cake is so soft and well risen! I can never get them like that usually 😍
Rosemary says
Hi Romy, thanks so much, so glad you liked it. Take care and have a great week!
🍊 says
It’s in the oven -can’t wait- but was nearly caught out by the metric measurements not being doubled!
Rosemary says
Hi Sal, I hope you enjoy it. Oh ok I am going to see if that can be changed. Thanks, take care!
Sonia says
Can this be made with “flax eggs” for an eggless version?
Rosemary says
Hi Sonia, I have never made it with flax eggs, but you could try it. If you do let me know how it goes. Take care!
Laura says
This looks delicious. What type of brown sugar – soft brown or a demerara?
Thank you for the recipe.
Rosemary says
Hi Laura, thanks, soft brown sugar, I use lightly golden. I hope you like it. Take care!
Laura says
Thanks – making it today.