This recipe is a bit of a Frankenstein between a few different recipes I’ve found for cinnamon based baked goods over the years. It’s really simple but creates such a pretty cake with cinnamon sugar swirls that run through it that turn almost fudgy after you bake it, keeping the sponge super moist and flavourful. I hope you like it!
Ingredients
Cake:
- 45g melted butter
- 145g flour
- 80g white sugar
- 2 tsp baking powder
- 140ml milk
- 1 egg (medium)
Cinnamon Filling
- 70g softened butter
- 80g soft light brown sugar
- 1 tbsp flour
- 1 tbsp cinnamon
Directions
- Preheat oven to 180°C.
- In a bowl or jug, combine the melted butter, flour, white sugar, baking powder, milk, and egg and mix,
- In another bowl or jug, mix the filling – combine the softened butter, soft light brown sugar, flour, and cinnamon.
- In your baking dish, pour a layer of cake batter followed by drops of the cinnamon filling and swirl with a knife or chopstick. Continue layering like this until all of the batter and filling have been used up, resulting in approx. three layers of batter and filling each.
- Bake for 35 minutes and leave to cool for at least 10 minutes once baked.
A Lazy Girl Tip
When I’m baking, I usually keep two things in mind: firstly, I don’t own a microwave, so any melting needs to be done using the hob or oven. Secondly, I want to wash as few dishes as possible!!
With that in mind, here’s how I usually prepare this recipe to accommodate my lack of microwave and laziness:
– Measure the butter straight into the baking dish and melt in the oven whilst it preheats.
– Measure all of the other ingredients in a food freezer bag, and measure the filling ingredients into another freezer bag too. Mix them up by tying the bags closed and mushing ‘em up!
– When the butter is melted, let it cool a little, then pour into the plastic bag with the cake batter. Mix it in!
– Then, you can cut a little corner off your batter and filling bags, and pipe them both into the baking dish, then throw away when you’re done!
Serving Suggestions
Since this is essentially a cinnamon roll as a cake, a lot of people would probably like to see a drizzle of icing on top of this bad boy. You can do that if you want! I’m a bit of a weirdo and always prefer bakes and cakes sans icing… not sure why, because I have a very intense sweet tooth, but I feel like I just love the flavours of cakes and cookies enough to the point where icing just isn’t needed!!
If you wanted this to be more of a served dessert, you could absolutely have some ice cream or custard alongside it! Again, I kinda love this gal sans accoutrements B)