Description
This Buttery Cinnamon Cake is a moist and flavorful treat featuring a tender crumb infused with cinnamon and topped with a sweet cinnamon sugar mixture drizzled with melted butter. Perfect for breakfast, dessert, or a comforting snack, this easy-to-make cake combines the richness of butter and sour cream with warm spices, baked to golden perfection.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1½ tsp ground cinnamon
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup sour cream (or plain yogurt)
- ½ cup whole milk
Cinnamon Sugar Topping
- â…“ cup granulated sugar
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
Instructions
- Make the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined to ensure even distribution of leavening agents and spice.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, which will help produce a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to incorporate air, then mix in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and the sour cream mixed with whole milk into the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Pour Batter into Pan: Pour the fully mixed batter into a prepared baking pan, smoothing the top evenly to prepare for the topping.
- Add the Cinnamon Sugar Topping: In a small bowl, mix the granulated sugar with ground cinnamon and sprinkle this evenly over the batter in the pan to create a sweet, spiced crust.
- Drizzle Melted Butter: Pour the melted unsalted butter evenly over the cinnamon sugar topping to help it caramelize beautifully during baking.
- Bake the Cake: Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set slightly, then transfer it to a wire rack to cool completely before serving, ensuring the best texture and flavor.
Notes
- You can substitute sour cream with plain yogurt for a slightly tangier taste and similar moistness.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter once the liquids are added to maintain a tender crumb.
- This cake pairs wonderfully with a cup of coffee or tea.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
- Reheat slices in the microwave for 10-15 seconds for a fresh-baked feel.
