Thursday, February 6, 2014

Cinnamon Cake

This scrumptious cake is overflowing with cinnamony goodness! It's ideal for breakfast with a hearty cuppa joe, a soothing sip of tea, or a big glass of cold milk :) Perhaps you'd be more inclined to enjoy it dished up warm with a scoop of ice cream? Regardless of how you serve it, you're going to adore this blissfully sweet confection.....right down to the crisp cinnamon, brown sugar, buttery topping. I invariably choose the centermost pieces of cake, but with this one I am CRAZY for the edges!!! 

Oh, and did I mention the bonus?!
It's a cinch to make AND it tastes like you worked much harder.....I'll never tell ;)
Prepare your tastebuds for a wallop!



  •     2 cups flour
  •     3/4 cup sugar
  •     2 tsp baking powder
  •     1 egg
  •     1/4 cup butter, softened
  •     3/4 cup milk
  •     1 tsp vanilla


  •     1/2 cup butter,  melted
  •     1 cup brown sugar
  •     1 tsp cinnamon

Glaze (Optional, but you're going to want it!): 

  • 1/2 cup powdered sugar
  • 1/2 - 1 tbsp milk
Directions: 1. Combine batter ingredients and pour into a greased 9x13 cake pan.
2. Mix together brown sugar and cinnamon, set aside.
3. Pour melted butter over cake, sprinkle your brown sugar/cinnamon mixture on top. (This is where the magic sure to get it all the way to the cake edges. It's going to drizzle down the sides and some will settle under the cake resulting in a glorious, crunchy, melt in your mouth taste layer.)
4. Sprinkle top with chopped nuts, if desired.
5. Bake at 350 for 20 -30 minutes. Cake is done when toothpick inserted and comes out clean.
6. If using glaze: Add milk to powdered sugar 1/2tbsp at a time to desired consistency.
7. Drizzle glaze over cake. Glaze will thicken upon standing.

NOTE:  A helpful reader (and the mom of a childhood friend who always had wonderful aromas flowing from her kitchen...thanks Mrs. G) suggested using buttermilk in this recipe. Such a good idea! If you don't have buttermilk, you can combine 3/4c milk with 3/4 tsp lemon juice or white vinegar - and substitute for the milk. Or you can thin plain yogurt or sour cream with milk (to make 3/4 cup) to get the same effect....a lighter, fluffier batter.

CLICK HERE for a printable version of this recipe.

What are you most looking forward to with your first bite of this cake? The jolt of cinnamon? Maybe the sweet brown sugar? Oh, how about the rich butter flavor? Mmmm......the wonderful crispy, crunchy combination of them all atop that light, fluffy cake? So what are you waiting for? Get crackin'! The cake's not gonna make itself you know ;) But don't forget to leave a comment first!! I really want to know what's your favorite part?

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  1. Cinnamon is a favorite...will have to try this!

    1. You really should. Simple ingredients but soooo yummy :)

  2. Comment left re: recipe on by Lyndsay:

    " Made it for Nicholas' birthday....YUM!"

  3. Comment left re: recipe on by Cindy:

    "Made it with buttermilk, just because I had good I made another one next day! I put pecans on top of that one--even better! Thanks Terri😊"

  4. This looks delish! I'm looking forward to the first ooey gooey bite. I may make this for easter!

    1. Thank you :) Let me know how it turns out!