Fabulously Fast Cinnamon Cake – a Recipe

by Amanda McInerney on 09/09/2013

Fabulouslyy Fast Cinnamon Cake

Who says you can’t teach an old dog new tricks? I may be advancing in years at a pace far more rapid than that with which I am comfortable, but that hasn’t stopped me from embracing new toys technology. I waste an inordinate amount of time playing around on the various platforms, one of my favourites of which is Instagram where I post pictures of my farm, my dogs and my food – probably more often than I should. (If you are interested in my snaps you can check them out here.) Last week I put up a quick image of a cake I’d just baked that aroused a little interest, so I thought I’d just share the recipe with you all.

I feel a little embarrassed at even calling this a recipe because, true to my usual practice, it is dead simple and has just a few ingredients. The real attraction of this cake is three-fold; it is fast to make (real fast), the utterly alluring aroma of cinnamon that it gives off will make all in the vicinity love you immediately and the recipe makes two loaf cakes – one for now and one to freeze for later. Oh, and it is SUPER good served warm with a smear of butter – bliss!

Fabulously Fast Cinnamon Cake – a Recipe
 
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Cook time

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Fast, fragrant and frighteningly moreish!
Author:
Recipe type: Cake

Ingredients
  • 4 cups SR flour
  • 1½ cups caster sugar
  • 250gms softened butter
  • 2 eggs
  • ¾ cup milk
  • ¾ cup light sour cream
  • ½ tsp vanilla paste
  • ½ cup caster sugar
  • 2 Tbsp ground cinnamon

Instructions
  1. Preheat oven to 180C (350F).
  2. Grease and line 2 loaf pans with baking paper.
  3. Place butter and sugar in food processor and whizz until light and fluffy and sugar has dissolved.
  4. With motor still running add eggs, one at a time, until well combined and vanilla paste.
  5. Add milk, sour cream & flour and whizz until combined (but not too long).
  6. Combine extra caster sugar and cinnamon in a small bowl.
  7. Pour ¼ of batter into each pan, sprinkle with a generous layer of the cinnamon sugar, leaving enough for topping the cakes, then top with remaining batter.
  8. Insert a knife into the batter and gently swirl it to create swirls of cinnamon.
  9. Sprinkle the tops with the remaining cinnamon sugar.
  10. Bake for 45-50 minutes, or until an inserted skewer comes out clean.

 

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{ 15 comments… read them below or add one }

Sue Averay September 9, 2013 at 1:38 pm

Timely as ever, Amanda! I am planning the menu for a 2-day workshop that I am attending AND catering for. This will be the answer to one of the ‘what to serve for morning and afternoon tea?’ questions. I had already decided on your Pistachio Orange Blossom Cake for the other. Thanks, Sue

Maureen | Orgasmic Chef September 9, 2013 at 4:32 pm

I have a cake recipe like this but it’s got more of a streusel topping to it. I love it but yours is easier. :)

Amanda McInerney September 9, 2013 at 4:38 pm

It’s as basic as they come Maureen, and barely a recipe at all.

Lizzy (Good Things) September 9, 2013 at 7:08 pm

Ha! You are hardly old, Amanda…. but you do bake a nice cake! Love cinnamon, and this sounds great! Bookmarking now.

Tania @ The Cook's Pyjamas September 10, 2013 at 10:00 am

Awesome! These days anything quick is a winner in my book. The fact that it makes two is an extra bonus. Thanks.

Lorraine @ Not Quite Nigella September 10, 2013 at 11:01 am

I love a good low effort high impact recipe! :D

Barbara | Creative Culinary September 10, 2013 at 12:03 pm

Easy is GOOD! Sure looks wonderful; I want to go make it now but fear I could finish off an entire loaf all by myself!

Kate September 10, 2013 at 6:08 pm

This has my name written all over it – my love of cinnamon is well known by my family and friends – I add it to everything !!

Fiona @TIFFIN bite sized food adventures September 10, 2013 at 9:38 pm

I’m loving this cake recipe to death. I’m an absolute sucker for any kind of butter cinnamon combo and the idea of the swirl is great. Bookmarked!

InTolerant Chef September 11, 2013 at 7:21 am

Cakes like this are fantastic- they always work, and taste great! The cinnamon would make it even better Amanda, yummo!

Judy September 11, 2013 at 8:27 am

Great recipe Amanda. Never feel guilty about sharing a recipe that is too easy to make, we’re all time poor these days and need simple to make recipes like this.

Hotly Spiced September 11, 2013 at 10:02 pm

I love cinnamon cake and I love how this has sour cream – it would give the cake wonderful texture. And I didn’t realise I wasn’t following you in Instagram – but I now am! xx

Julie January 3, 2014 at 7:21 am

Hi, sounds like a lovely cake. Just pointing out that you’ve left out where you add the milk and sour cream.
Looking forward to making this one. :)

Amanda McInerney January 5, 2014 at 3:43 am

OMG – this has been a very popular post & you are the first to spot my boo-boo! Thanks for letting me know. All fixed now. Whew.

Fiona @TIFFIN bite sized food adventures February 7, 2014 at 3:27 pm

Well here I am, back again after bookmarking this in September. Made this tooday – what a great cake. Even better, it’s all done in the food processor – nor melting, mixing etc. Thanks so much for creating this recipe. It’s going to be a firm fave. Mr Tiffin will be so happy when he comes home tonight!

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