Cinnamon Butter Cake
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- butter (for the pan)
- flour (for the pan)
- 3⁄4 cup firmly packed light brown sugar
- 4 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted and cooled
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 9 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 3⁄4 teaspoons vanilla extract
- 1 cup sour cream
directions
-
For the filling:
- Heat the oven to 350 degrees.
- Lightly butter a 9 or 9 1/2-inch springform pan.
- Dust the pan with flour, tapping out the excess.
- In a bowl, combine the brown sugar and cinnamon.
- Divide the mixture in half.
- Place one half in a small bowl, drizzle over the melted butter, and toss to coat the mixture; it should look like damp sand.
- Set both aside.
-
For the cake:
- Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper.
- In an electric mixer, cream the butter on medium speed for 1 minute.
- Add the sugar in 2 portions, beating for 1 minute after each addition.
- Beat in the eggs, blending just to incorporate them; do not over-beat at this point.
- Blend in the vanilla extract.
- On low speed, beat in half of the flour mixture, the sour cream, then the remaining flour mixture.
- Scrape down the sides of the mixing bowl with a rubber spatula to keep the batter even-textured.
- Spoon a little more than half of the batter into the pan.
- Sprinkle over the plain sugar-cinnamon mixture.
- Spoon the remaining batter on top and smooth the top with a palette knife.
- Sprinkle the buttered cinnamon-sugar over the top.
- Bake the cake for 45 minutes, or until the top is set and a wooden pick inserted about 2-inches from the center of the cake is clean when withdrawn. The edges of the baked cake will not shrink noticeably unless the cake overbakes.
- Set the cake on a rack to cool.
- Unclasp the ring on the pan, leaving the cake on its metal base.
- Slice the cake into 10 thick wedges for serving.
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RECIPE SUBMITTED BY
dojemi
United States