Do you guys like cinnamon or canelle? I am completely in love with cinnamon! 🙂 Right now this is one of my favorite spices. I use it in my pancakes, crepes, cakes, fruit crisps, puddings, pie crusts… Well, let’s say I tend to add it to almost all my sweet dishes. 🙂 Till recently this spice’s potential was very underexploited at home, being mostly restricted to my mum’s savoury dishes and occasional cinnamon tea. Did you know that once wars were fought over this highly prized spice and that it was used as a currency?
This rich cinnamon cake topped with cinnamon syrup will please all cinnamon lovers! The original recipe is from the Allrecipes website and I’ve adapted it based on my personal experience and the recipe reviews. I find it very helpful to read the reviews before trying out a new recipe to get an idea about what you should expect. 🙂
- 1 1/3 cup all-purpose flour
- 2tsp baking powder
- 1 – 1 1/2 tsp ground cinnamon
- 1/4tsp salt
- 2/3 cup sugar (adjust to taste)
- 8tbs butter (about 1/2 cup)
- 1tsp vanilla extract
- 1/2 cup milk
For the syrup :
- 6tbs sugar
- 4tbs butter
- 4tbs water
- 1/2tsp vanilla extract
- 1/2 – 3/4 tsp ground cinnamon
- Adjust the amount of cinnamon and sugar according to your taste. I have almost doubled the amount of cinnamon since that’s what the cake is about! 🙂 You may reduce it if a more subtle flavour is desired.
- If you want thicker syrup, omit the water or add in some milk powder (which is what I did). You may as well omit the syrup as I found that the cake tasted great by itself.
- I followed some of the reviews from the original recipe and increased the amount of milk slightly to make sure the cake is moist and fluffy.
- Preheat your oven to 175 degrees C. Grease and lightly flour a baking dish or Bundt pan.
- Stir together the flour, baking powder, ground cinnamon and salt; set aside.
- In a large bowl, beat the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, beating for at least 1 minute after each egg.
- Fold in gently the flour mixture alternately with the milk.
- Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Meanwhile, make the cinnamon syrup by combining all the ingredients in a saucepan. Heat and stir until the butter melts and sugar is dissolved.
- Once the cake is ready, let cool in pan for few minutes and then turn out onto a wire rack. While it is still warm, poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake. Let the syrup soak in and serve warm.
- I found that the syrup didn’t soak in the cake completely but it did make kind of a sweet, delicious glaze over the cake. 🙂 Better place your cake on a plate or tray before pouring the syrup to avoid a mess.
- If you want, keep the syrup aside and pour over individual slices of cake at the time of serving.