Description
This Buttery Cinnamon Cake is a moist, tender cake infused with warm cinnamon flavor and a rich buttery topping. Perfect for dessert or an indulgent snack, it features a soft crumb with a delightful cinnamon sugar topping drizzled with melted butter, baked to golden perfection.
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 until combined evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which will help create a tender crumb in the cake.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then mix in the vanilla extract for enhanced flavor.
- Combine Dry and Wet Ingredients: Alternating between the dry flour mixture and the wet sour cream mixed with milk, add them to the creamed mixture. Stir gently until just combined to avoid overmixing and ensure moistness.
- Prepare the Pan and Pour Batter: Pour the batter into a prepared cake pan, spreading it evenly to ensure uniform baking.
- Add the Cinnamon Sugar Topping: In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the surface of the batter in the pan.
- Drizzle Melted Butter: Pour the melted unsalted butter evenly over the cinnamon sugar topping, which will create a rich, buttery crust once baked.
- Bake the Cake: Place the pan in a preheated oven and bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Notes
- Use sour cream or plain yogurt interchangeably for moisture and slight tang.
- Ensure the butter is softened for easier creaming with sugar.
- Do not overmix the batter to keep the cake tender.
- Check cake doneness with a toothpick inserted into the center; it should come out clean.
- The cinnamon sugar topping adds a sweet and crunchy texture that complements the soft cake.
