Buttery Cinnamon Cake
Indulge in the warm, comforting flavors of this Buttery Cinnamon Cake, a perfect treat for any occasion. Featuring layers of tender, buttery cake swirled with a rich cinnamon and brown sugar mixture, this easy-to-make dessert brings together classic flavors with a bakery-style twist. Its heavenly aroma fills your kitchen as it bakes to golden perfection, while a light dusting of powdered sugar adds a touch of elegance. With a prep time of just 20 minutes and a bake time of 45 minutes, this crowd-pleasing recipe is ideal for family gatherings, cozy weekends, or an indulgent afternoon snack. Serve it warm with a scoop of vanilla ice cream or enjoy it with your favorite cup of coffee for a truly irresistible treat.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 2 teaspoons Ground cinnamon
- 0.5 cups Brown sugar
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan, or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.
In a small bowl, combine the ground cinnamon and brown sugar to create the cinnamon swirl mixture.
Pour half of the cake batter into the prepared pan and spread it evenly with a spatula. Sprinkle half of the cinnamon-brown sugar mixture evenly over the batter.
Top with the remaining cake batter and gently spread it out to cover the cinnamon layer. Sprinkle the remaining cinnamon-brown sugar mixture over the top.
Use a knife to swirl the batter and cinnamon mixture together by dragging the knife through the batter in a swirling motion.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If desired, dust the top of the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
3542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 97.9 g | 490% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 782 mg | 260% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 489.3 g | 178% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 295.9 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 465 mg | 36% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
