Cooking What I Like With Love

Cinnamon Swirl Cake

Cinnamon Swirl Cake

For Mother’s Day, I tested a couple of different recipe ideas for something special for my mom. She’s pretty awesome. She’s funny, smart, kind, and all the things you’d want in a mom. However, she cannot cook. Like, at all really. It’s not that she’s bad; she just has no real desire to cook. That’s actually why I started cooking when I was about 11. We went out to dinner 4-5 times a week, and I think I was craving family dinners around the kitchen table. So, I learned to cook from watching Graham Kerr and Lydia Bastianich and then kept learning from Food Network when it started airing in the ’90’s. I’m sure the first couple of attempts were a struggle for the whole family, but eventually I got it together.

Because my mom wasn’t much of a cook, my food memories with her are either simple things or purchased things. I started testing a cinnamon toast bread, because there is no better cinnamon toast than a cinnamon toast made by my mother, but that recipe needs more perfecting. Then, I decided to make something that tastes like a food I loved eating with my mom. I settled on a Drake’s coffee cake. We loved these little cakes, but they were always a little dry. I decided to make a cake with the flavor of a Drake’s but with the moisture I look for in a cake. I tested a couple different quick breads, but they always end up either tasting metallic from the leavening agents or like pumpkin bread, even though there isn’t any pumpkin or nutmeg. I settled on making a pound cake. I considered doing a crumb topping, but that always complicates a recipe and sometimes leads to a gooey mess. The perfect solution was making a swirled cake with a strong cinnamon flavor. It’s moist, flavorful and the two different swirls mimic the cinnamon top and soft cake bottom of a Drake’s. And so, for Mother’s Day I presented this Cinnamon Swirl Cake. I hope you like it.

This one’s for my mom…

Preheat the oven to 325°F. Grease and flour a 9x5x3 inch loaf pan. I use a baking spray that has flour mixed with non-stick spray. It’s fantastic. Seriously.

For the batter, cream butter with sugar until light and fluffy. While you’re creaming, measure out dry ingredients into a bowl and stir to combine them. Add eggs, mixing after each addition. Mix in half of the flour mixture, then the sour cream. Repeat. Stir in vanilla.

Scoop 1/3 of the batter into a bowl and add 1/4 cup sugar and cinnamon. Stir to combine.

Place blobs of the batters in the loaf pan, alternating flavors, like a patchwork quilt.

Swirl with a knife, dragging it through the two different flavors so it swirls Don’t overdo this, or you’ll just have a cinnamon cake, without a swirl.

For the glaze, mix 1 tablespoon of softened butter with 1/2 cup powdered sugar. Add vanilla and just enough milk to make it pourable. The glaze is completely optional. The cake is good without it, but it just bumps it up a little.

Bake for 60-70 minutes.

Allow to cool slightly, transfer to a plate and pour on the glaze while the cake is still warm.

 

Let cool completely (I am not a fan of warm cake), slice, and enjoy.

Cinnamon Swirl Cake

Cinnamon Swirl Cake

Ingredients

  • Cake:
  • 11 tablespoons softened, unsalted butter
  • 1 1/3 cups sugar
  • 3 eggs
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • Swirl:
  • 1/4 cup sugar
  • 1 tablespoon ground cinnamon
  • Glaze: optional
  • 1 tablespoon softened butter
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2-4 tablespoons milk

Instructions

  1. Preheat the oven to 325°F. Grease and flour a 9x5x3 inch loaf pan, or spray with baking spray.
  2. For the batter, cream butter with sugar until light and fluffy. While you're creaming, measure out dry ingredients into a bowl and stir to combine them. Add eggs, mixing after each addition. Mix in half of the flour mixture, then the sour cream. Repeat. Stir in vanilla.
  3. Scoop 1/3 of the batter into a bowl and add 1/4 cup sugar and cinnamon. Stir to combine.
  4. Place blobs of the batters in the loaf pan, alternating flavors. Swirl a few times with a knife, dragging it through the two different flavors so it swirls.
  5. For the optional glaze, mix 1 tablespoon of softened butter with 1/2 cup powdered sugar. Add vanilla and just enough milk to make it pourable.
  6. Bake for 60-70 minutes.
  7. Allow to cool slightly, transfer to a plate and pour on the glaze while the cake is still warm.
  8. Let cool completely, slice, and enjoy.
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