Cinnamon Cake

Sunday 27 May 2018

Cinnamon Cake

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.

Cinnamon Cake

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!

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

Follow my blog with Bloglovin


  1. Would buttermilk work in place of sour cream? I have a quantity of it left over from another recipe.

    1. You might could use it Gin, but you would not need as much as the buttermilk would be thinner in consistency. You want a droppable, not too-runny thickish batter. Let me know how you get on! xo

  2. I have a very similar one:) Will them:)

    1. Its a fabulous cake Monique! Mind you I adore cinnamon anything! xo

  3. Another printable! Thanks, Marie -- this looks marvelous! And by the way, I saw you came to my blog. I'm having a hard time receiving comments and replying -- I think it has to do with the EU stuff as I've noticed others over here are too. But I really appreciate your coming by and catching up! I'm off for a few days so I'll be doing catch-up later!

    1. I think so also Jeanie! I have to keep checking my waiting to be published comments section. Just means adding another chore to my day, but I'll do it because I love all my readers! This cake is fabulous. I hope you enjoy your days off! xoxo


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!