Fabulously Fast Cinnamon Cake – a Recipe
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
- 4 cups SR flour
- 1 1/2 cups caster sugar
- 250 gms softened butter
- 2 eggs
- 3/4 cup milk
- 3/4 cup light sour cream
- 1/2 tsp vanilla paste
- 1/2 cup caster sugar
- 2 Tbsp ground cinnamon
- Preheat oven to 180C (350F).
- Grease and line 2 loaf pans with baking paper.
- Place butter and sugar in food processor and whizz until light and fluffy and sugar has dissolved.
- With motor still running add eggs, one at a time, until well combined and vanilla paste.
- Add milk, sour cream & flour and whizz until combined (but not too long).
- Combine extra caster sugar and cinnamon in a small bowl.
- Pour 1/4 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.
- Insert a knife into the batter and gently swirl it to create swirls of cinnamon.
- Sprinkle the tops with the remaining cinnamon sugar.
- Bake for 45-50 minutes, or until an inserted skewer comes out clean.
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