Cinnamon Cake with Cinnamon Syrup

    Cinnamon Cake with Cinnamon Syrup


    238 people made this

    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.

    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

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Cinnamon Cake: Preheat oven to 180 degrees C. Grease and lightly flour a 25cm ring tin.
    2. Stir together the flour, baking powder, cinnamon and salt, then set aside.
    3. 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.
    4. Beat in the flour mixture alternately with the milk. Pour batter into prepared tin.
    5. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the centre of the cake comes out clean.
    6. Let cool in the tin for 10 minutes then turn out onto a cake rack.
    7. Cinnamon Syrup: In a saucepan combine white sugar, butter, water, vanilla and cinnamon. Heat and stir until butter melts.
    8. 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.

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