Description
This Buttery Cinnamon Cake is a moist, tender dessert featuring a rich buttery base layered with warm cinnamon flavors. Perfectly balanced with a cinnamon sugar topping and a luscious buttery drizzle, this cake offers a delightful treat suitable for any occasion. Easy to prepare and baked to golden perfection, it serves nine generous portions.
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 flour, baking powder, baking soda, salt, and cinnamon until evenly combined to ensure an even distribution of leavening agents and spice.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, which helps to aerate the mixture for a tender cake crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time to maintain a smooth batter, then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the sour cream with milk into the butter mixture, mixing just until combined after each addition. This balances moisture and helps maintain a tender texture without overmixing.
- Pour Batter into Pan: Transfer the batter to a prepared cake pan, smoothing the top for even baking.
- Add the Cinnamon Sugar Topping: In a small bowl, mix sugar and cinnamon together, then sprinkle this evenly across the surface of the batter to create a flavorful topping.
- Drizzle Melted Butter: Evenly drizzle the melted butter over the cinnamon sugar topping to enhance the richness and create a slightly crispy crust.
- Bake the Cake: Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked but still moist.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before serving to maintain the best texture.
Notes
- You can substitute sour cream with plain yogurt for a slight tang and moist texture.
- Make sure not to overmix the batter to avoid a dense cake.
- Use room temperature ingredients for better mixing and rise.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- For an extra touch, serve with whipped cream or a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
