Description
This Buttery Cinnamon Cake is a moist, tender dessert layered with warm cinnamon flavor and a delightful cinnamon sugar topping. Made with simple pantry ingredients like flour, sugar, butter, and spices, it’s perfect for an afternoon treat or a cozy dessert to share with family and friends.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1½ tsp ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup sour cream (or plain yogurt)
- ½ cup whole milk
Cinnamon Sugar Topping
- â…“ cup granulated sugar
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
Instructions
- Make the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to evenly distribute the dry ingredients and spices.
- Mix Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps aerate the batter for a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition. Then, mix in the vanilla extract to enhance the cake’s flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the mixture of sour cream with milk to the butter mixture. Mix each addition just until combined without overmixing to ensure the cake remains tender. Pour the completed batter into a prepared baking pan.
- Add the Cinnamon Sugar Topping: In a small bowl, blend granulated sugar and ground cinnamon. Sprinkle this evenly over the top of the batter in the pan.
- Drizzle Melted Butter: Pour the melted unsalted butter evenly over the cinnamon sugar topping to help it caramelize and create a rich crust during baking.
- Bake the Cake: Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set, then transfer it onto a wire rack to cool completely before serving to allow the texture to fully develop.
Notes
- Use sour cream or plain yogurt to add moisture and a slight tang to the cake.
- Be careful not to overmix the batter to keep the cake light and tender.
- Allow the cake to cool completely for best slicing and serving results.
- This cake is excellent served with a cup of coffee or tea.
- For an extra touch, top with whipped cream or a light glaze if desired.
