They say cinnamon is the scent of heaven. And by “they,” I mean me — I say that.
The firm top cinnamon crust with a moist cake consistency is an unbeatable combination. Because the recipe calls for white sugar, brown sugar and icing sugar, it’s a fairly sweet dessert.
But if that doesn’t scare you away, then it might just be the perfect cake for you. Cinnamon rolls are on the top of my baking bucket list, but until then, this dish satisfies every one of my cinnamon-scented cravings.
Prep time | 20 mins.
Bake time | 30 mins.
Yields | 16 pieces
Source: Dinner then Dessert
INGREDIENTS
- 3 cups flour
- 1/2 tsp salt
- 1 cup sugar
- 4 tsp baking powder
- 1 1/2 cup milk
- 2 eggs
- 4 tsp vanilla extract
- 1 stick of butter, melted
- 1 cup brown sugar
- 1 tbsp cinnamon
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp water
INSTRUCTIONS
- Set oven to 350°F.
- Mix flour, salt, sugar, baking powder.
- In a separate bowl, mix the milk, eggs and vanilla.
- Mix the wet and dry together, then add in the melted butter. Mix until well combined.
- Grease the bottom and sides of the pan with butter so the batter doesn’t stick when baking. Pour the batter evenly into the pan.
- Mix brown sugar and cinnamon together and spread evenly on the cake. Use a knife or fork to swirl the sugar and cinnamon into the batter.
- Bake for 30 minutes. When finished, let it cool completely.
- Mix the powdered sugar, 1 tsp of vanilla and water until the consistency is like pancake syrup.
- Pour the mixture over the cake and spread with a butter knife; it will set into a harder glaze. You don’t have to cover the entirety of the cake with the icing, as shown in the photos above.
- Cut and enjoy with a cup of coffee or tea!
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