Mmmm . . . is there any smell on earth better than the smell of cinnamon anything baking in the oven??? I think not!!! It has to be the most comforting, homey, hug-me smell that there is, next to Vanilla. That smells pretty good too. You are going to love this wonderful breakfast cake I am showing you this morning. It is absolutely perfect in every way!
It has a moist and nutty batter . . . moist from the use of sour cream. Sour cream is a great moistener when it comes to cakes . . . and this cake has plenty of that.
Finely chopped toasted pecans. This cake has plenty of those too . . . finely chopped and stirred through that beautiful batter, so that every forkful brings you some of that moreish nuttiness . . .
And then there is the cinnamon sugar . . . a whole 4 tsp of cinnamon in that cinnamon sugar mix . . . swirled through that lovely nutty batter . . .
It makes lovely cinnamony . . . sugary . . . moreishly tasty rivers and canyons of cinnamon tastiness throughout the cake!
Perfect for a weekend brunch . . . I guarantee the smell of it baking alone will get everyone hopping out of bed and clambering to the table, bellying up for a taste!
“By the Rivers of Cinnamon . . . la la la . . .! Wait no, I guess it was Babylon, never mind. Drat . . . now I’ll be singing that song all day in my head. Urrrrggg! I hate it when that happens.
I all seriousness however, this is one very delicious cake. And it is simple. As simple as stirring together a batter, and spreading it into a pan . . .
As simple as mixing together a quantity of granulated sugar and another quantity of ground cinnamon and sprinkling that over top of the batter in the pan . . .
As simple as taking a round bladed knife and swirling that layer of cinnamon sugar through that sour cream batter . . .
and then simply waiting . . . for half an hour or so while it bakes . . . and you sit there smelling that lovely smell . . .
And then you take it out, wait a few minutes until it cools down a bit . . . and dig in. Mmmm . . . so lovely served warm with something to drink. Tea. Coffee. Milk. Hot Chocolate, or . . . in my case . . . diet coke. (I know naughty me.) Yum!!
*Cinnamon Cake*
Makes one 8 or 9-inch cake
This light and moist cake smells heavenly when it is baking and makes a great addition to a weekend brunch!
210g plain flour (1 1/2 cups)
1 tsp bicarbonate of soda (baking soda)
1/4 tsp baking power
1/4 tsp salt
120g butter softened (1/2 cup)
135g sugar, divided (3/4 cup)
2 large free range eggs
1 tsp vanilla
120g sour cream (1 cup)
60g finely chopped pecans (1/2 cup)
4 tsp ground cinnamon
Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour an 8 or 9 inch square baking tin. Set aside.
Whisk together the flour, soda, baking powder and salt.
Cream together 90g/1/2 cup of the sugar with the butter. Beat in the eggs, one at a time. Beat in the vanilla. Stir in the dry ingredients, just to blend, in two lots, alternating with the sour cream. Stir in the pecans. Spoon into the prepared cake tin. Combine the remaining sugar and the cinnamon. Spoon evenly over top of the cake batter. Swirl in with a round bladed knife to marble it.
Bake for 30 to 35 minutes until a toothpick inserted in the centre comes out clean and the cake springs back when lightly touched. Cool in the pan for 15 minutes and serve warm, cut into squares.
Todd enjoyed his with some squirty whipped cream on top. I cannot afford that indulgence myself. In fact I cannot afford even eating the cake, but I do treat myself to a tiny smidgen. I hope you will too! Bon Appetit and happy weekend!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source:
https://theenglishkitchen.blogspot.com/2018/05/cinnamon-cake.html
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please post pix. alot more people would use this recipe if they could see the ned result