Thursday, January 20, 2011

Cinnamon Swirl Cake

I love all things cinnamon. For me, the sweetness of sugar isn't necessarily a craveable thing, but the bite of cinnamon is something I physically need. Seriously. And go figure, I would desperately crave cinnamon when the hubby is sick, so I spent most of second half of the day baking this cake while he was in bed moaning and groaning about his tummy. (I say that like he's being a big baby because I like to tease him, but really Hubby is a trooper when he's sick.) Anyway, back to the food. This cake is rich, completely unhealthy, and very yummy. I think my only change would be to the basic cinnamon frosting I made for it. Next time, I will use a cream cheese glaze so that the frosting doesn't overpower the cake.
Oh, I used my Nana's bundt pan to make this recipe.
I had an overwhelming sense of her being tickled to see me use it, just like I feel whenever I use one of her old pans. She would be so happy to see me cooking like I am! And she would have loved some of these recipes. I miss her so much.
Cinnamon Swirl Cake

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened (2 sticks)
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 cup sour cream

2 tablespoons cinnamon
1 cup brown sugar

Cinnamon frosting:
2 cups sifted confectioner's sugar
1/2 cup butter (1 stick), softened
1 tablespoon cinnamon
1 teaspoon vanilla extract
2 tablespoons milk
Preheat oven to 325º. Grease and flour a bundt pan. Sift together the flour, baking powder, baking soda, and salt. Set aside. Combine cinnamon and brown sugar for the swirl and set aside.
Cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well with each addition.
Stir in vanilla.
Add in sour cream and flour mixture, a little at a time. Mix just enough to fully incorporate the flour.
Spread half the batter into into the prepared bundt pan.
Sprinkle cinnamon and sugar mixture into the pan, leaving only a small amount for the top.
*Next time I will sprinkle a small amount of the cinnamon mixture into the bottom of the bundt pan first and then add the rest to the middle, as the bottom of the bundt pan is actually the top of the cake.
Add the rest of the batter.
Top with any remaining cinnamon mixture. Bake for 60-70 minutes or until a knife inserted in the cake comes out clean. Allow to cool for 10 minutes before inverting the pan.
For the frosting: Cream together butter, sifted confectioner's sugar, cinnamon, and vanilla.
Add in milk, 1/2 tablespoon at a time, until you reach the desired consistency. Beat until fluffy. Top the warm cake with frosting and serve.
This is also delicious heated up with your morning coffee! Enjoy!

1 comment:

  1. I just had to stop by and say hello. Thank you for sweet comment :). You have a great blog going on. This cake sounds fantastic! I look forward to sharing recipes.