-
-
-
-
-
+2
Cinnamon Cake with Cinnamon Syrup
This is the greatest cinnamon cake I have made, I think it is adding the cinnamon syrup using the poke cake method at the end that makes all the difference. Serve warm for best results.
Ingredients
Serves: 14
- Cinnamon Cake
- 2 cups (250g) plain flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 170g butter
- 1 1/3 cups (310g) white sugar
- 1 1/2 teaspoons vanilla essence
- 3 eggs
- 2/3 cup (150ml) milk
- Cinnamon Syrup
- 1/2 cup white sugar
- 6 tablespoons butter
- 1/3 cup water
- 1 teaspoon vanilla essence
- 3/4 teaspoon ground cinnamon
Directions
Preparation:30min ›
Cook:40min ›
Ready in:1hour10min
- Cinnamon Cake: Preheat oven to 180 degrees C. Grease and lightly flour a 25cm ring tin.
- Stir together the flour, baking powder, cinnamon and salt, then set aside.
- In a large bowl beat butter, white sugar and vanilla until light and fluffy. Add eggs one at a time beating for at least 1 minute after each egg.
- Beat in the flour mixture alternately with the milk. Pour batter into prepared tin.
- Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the centre of the cake comes out clean.
- Let cool in the tin for 10 minutes then turn out onto a cake rack.
- Cinnamon Syrup: In a saucepan combine white sugar, butter, water, vanilla and cinnamon. Heat and stir until butter melts.
- To Serve: Remove cake from tin while it is still warm then poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(246)
Reviews in English (199)
This is a good, simple cake to have with coffee. To glaze it neatly, I used a tip I got from elsewhere on this site. Make the glaze while the cake is cooling slightly on a rack. Prick the cake all over with a skewer or icepick. Then, pour part of the hot glaze into the pan, put the cake back into the pan, and pour the rest of the glaze on top. Leave the cake in the pan to cool and to absorb the glaze, then invert onto a plate to serve. - 07 Feb 2003 (Review from Allrecipes USA and Canada)
This was fabulous! It's very light. I followed the recipe exactly, with a few minor variations: used butter instead of shortening, and increased "cake" cinnamon to 1 TB and "topping" cinnamon to 1 1/2 tsp. I also sifted the dry ingredients before incorporating. It was done baking in 39 minutes, and not dry at all. I will make this again. Next time I will probably poke larger holes for the sauce to soak into the cake. - 10 Jul 2006 (Review from Allrecipes USA and Canada)
I followed others' advice and upped the cinnamon in the cake batter to 1 Tablespoon, and used butter instead of shortening. For the sauce/glaze, I used brown sugar instead of white and 2 teaspoons of cinnamon. The family raved! Thanks! - 06 Jan 2007 (Review from Allrecipes USA and Canada)
Write a review
