Light and delicious cake with layers of cinnamon swirled throughout. It is so tender and slightly reminiscent of fluffy cinnamon rolls – or maybe Cinnabons with cream cheese frosting? Make sure you give it a try!
Ingredients for the cinnamon cake:
- 125 g butter
- 120 g caster sugar
- 8 g vanillin sugar
- 2 large eggs
- 180 g plain flour
- 60 g potato starch
- 1.5 tsp baking powder
- 90 g soured cream
All ingredients should be at room temperature.
Cream the butter and sugars together in a bowl until pale and fluffy. Add the eggs, one at a time, beating well after each addition (the batter may curdle slightly at this stage, but it won’t affect the finished cake). Add the sifted flour, potato starch, and baking powder, then add the soured cream and stir with a spatula until combined.
Prepare a 23 cm baking pan lined with baking paper. Spread just over half of the batter into the prepared pan. Sprinkle three-quarters of the cinnamon filling over the batter, then cover with the remaining batter and sprinkle with the remaining cinnamon filling. Use a teaspoon to swirl it gently through the cake.
Bake at 170ºC for about 40–45 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Spread the cream cheese frosting on top and sprinkle with additional cinnamon.
Ingredients for the cinnamon filling:
- 1/2 cup dark or light muscovado sugar
- 1 Tbsp cinnamon
Combine all the ingredients.
Ingredients for the cream cheese frosting:
- 200 g Philadelphia cheese, at room temperature
- 1/4 – 1/2 cup icing sugar
- 1 tsp vanilla extract
- 3 Tbsp milk
Cream the Philadelphia cheese and sugar together in a bowl until fluffy. Add the vanilla and milk and beat again.
Enjoy!
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