Description
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
For the Cinnamon Swirl:
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1 tablespoon cinnamon
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
In a large bowl, mix together flour, sugar, baking powder, and salt. Add milk, eggs, melted butter, and vanilla extract. Stir until smooth.
Pour batter into the prepared baking pan.
In a small bowl, mix softened butter, brown sugar, and cinnamon to create the swirl.
Drop spoonfuls of the cinnamon mixture over the batter and swirl with a knife or toothpick.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, mix powdered sugar, milk, and vanilla extract to make the glaze.
Once the cake is done, let it cool slightly before drizzling the glaze over the top.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes | Kcal: 320 per slice | Servings: 9
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, preheat your oven to 350°F (175°C) and thoroughly grease your 9×9-inch pan. In a large mixing bowl, whisk the dry ingredients—flour, granulated sugar, baking powder, and salt—until fully combined. In a separate bowl, lightly beat the eggs, then whisk in the milk, melted butter, and vanilla. Pour the wet ingredients into the dry ingredients and stir just until the batter is smooth and no dry streaks remain; overmixing can lead to a tough cake.
Pour the batter into your prepared pan and set it aside. For the crucial cinnamon swirl, ensure your butter is truly softened. In a small bowl, vigorously mix the softened butter, brown sugar, and cinnamon until it forms a cohesive, spreadable paste. Drop generous teaspoonfuls evenly across the batter surface. Using a knife or a toothpick, make sweeping figure-eight motions through the batter to create a beautiful marbled effect, but avoid over-swirling, which can muddy the distinct layers.
Bake on the center rack for 30-35 minutes. The cake is done when the edges pull away from the pan and a toothpick inserted into the center comes out clean. Let it cool in the pan on a wire rack for at least 20 minutes before adding the glaze.
Serving Suggestions
This cake is wonderfully versatile. Serve it warm as a decadent dessert with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a brunch treat, pair a slice with fresh berries and a cup of coffee. It also makes for an excellent packed dessert—simply wrap individual portions for a sweet afternoon snack.
How-to Summary
In brief: Mix dry ingredients, blend in wet to form a batter. Make a cinnamon-butter-sugar swirl and marble it through the batter. Bake at 350°F for 30-35 minutes. Cool, then top with a simple powdered sugar glaze.
Frequently Asked Questions
Can I use oil instead of melted butter? Yes, you can substitute an equal amount of a neutral oil like vegetable or canola oil. The texture may be slightly more moist, and the flavor will be less rich.
How should I store leftovers? Keep the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Let chilled slices come to room temperature or warm slightly before serving.
Can I make this cake in advance? Absolutely. Bake the cake and let it cool completely. Store it unglazed, tightly wrapped, at room temperature overnight. Prepare and add the glaze just before serving for the best texture.
My swirl sank to the bottom. What happened? This usually occurs if the butter for the swirl is too melted or oily, or if the batter is too thin. Ensure your butter is just softened, not melted, and that your batter is the proper consistency.
Can I add nuts or other mix-ins? Definitely! Fold 1/2 cup of chopped pecans or walnuts into the batter, or sprinkle them on top with the cinnamon swirl for added crunch.
Common Mistakes to Avoid
- Overmixing the Batter: This develops the gluten in the flour, resulting in a dense, chewy cake. Mix just until ingredients are combined.
- Incorrect Butter Temperature: Using melted butter for the swirl mixture will cause it to sink. For the swirl, butter must be softened to room temperature.
- Over-swirling: Excessive swirling blends the cinnamon layer too thoroughly into the batter. Aim for distinct ribbons.
- Adding Glaze to a Hot Cake: Applying the glaze before the cake has cooled slightly will cause it to melt and soak in completely, making the cake overly sweet and soggy.
Conclusion
This Cinnamon Swirl Cake is a classic, comforting treat that masterfully balances simplicity with impressive flavor. By following the detailed steps and avoiding common pitfalls, you can consistently create a moist, tender cake with a gorgeous, flavorful cinnamon ribbon and a sweet finishing glaze. It’s the perfect bake for any occasion, guaranteed to fill your kitchen with a welcoming aroma and delight everyone who tries a slice.
