Cinnamon. That is all.
Not really! I don’t think a four-word blog post can really sum up the feelings I have for this most delicious spice.
I have a recipe on the blog for cinnamon teacake (see it here: https://thehungrymum.com/2012/10/02/classic-old-fashioned-cinnamon-teacake/) and it is such a simple cake but it is often requested by work colleagues as it is light and fluffy.
This recipe was based on one from bakeorbreak.com – I significantly reduced the sugar, and omitted the salt and baking powder.
I named it cinnamon sugar cookie cake because it has the taste and texture of all of these things, but better! If you love butter and cinnamon you will love this cake. As it is cut into squares it is great for feeding a crowd, taking to a picnic or packing into lunchboxes.
Cinnamon sugar cookie cake would also make an easy dessert when served with custard, ice-cream (or both) or alongside a warming apple crumble / apple crisp.
Don’t blame me if this cake tips your admiration for cinnamon into full-blown addiction J
115 grams of butter, diced, at room temperature
¾ cup caster sugar
1/2 cup canola oil
1/2 cup milk
1 teaspoon vanilla extract
3 cups plain flour
topping: 3 tablespoons sugar mixed with three teaspoons cinnamon
LET’S GET TO IT:
Preheat oven to 180C and grease and line a 20cm by 20cm square cake tin.
In bowl of lectric mixer beat together the butter, oil, eggs, milk, sugar and vanilla until combined. Pour in flour and beat until mixed.
Scrape into tin, level the top and sprinkle over the topping.
Bake for 25 minutes – you may need an extra five or so minutes depending on your oven. Cool completely in pan before cutting into squares.