A Pinterest find. The easiest baking project I could find yesterday. Speedy had been craving and craving for something with dark brown sugar, he’s been asking for something with a streusel topping or, alternatively, butterscotch brownies. The problem was that I’ve baked both so many times and I wanted something new. Something new to bake and something new to eat. So, I looked for something that would satisfy us both and which wouldn’t require a ton of utensils to wash afterward. And this glazed cinnamon cake was the perfect choice.
Based on a recipe from Cooking Up North.
Glazed cinnamon cake. So simple to make. So good to devour (errr... I mean, eat)Print Pin
For the topping:
- 1/2 cup butter softened to room temperature
- 1/2 cup dark brown sugar
- 1 tbsp all-purpose flour
- 1 tsp cinnamon
For the glaze:
- 1 cup powdered sugar (no need to sift)
- 2 to 3 tablespoons milk
- Preheat the oven to 350F.
- Grease the bottom and sides of an 8"x8" pan with the teaspoonful of softened butter.
- In a mixing bowl, stir together the flour, salt, sugar and baking powder. Add the milk and eggs (and the vanilla seeds or extract). Mix just until smooth. The batter will be lumpy.
- Pour in the melted butter slowly, stirring as you pour. Mix until smooth.
- Pour the batter into the prepared pan. Smooth the top with a spatula.
- Mix together all the ingredients for the topping. Drop by teaspoonful on the cake batter.
- Using a pointed knife (or a skewer), swirl the topping into the batter. The top of the batter need NOT be covered by the topping. The topping should merely marble the top of the batter.
- Bake at 350F for 30 minutes. Note: The top of the cake won’t be smooth. It’ll look like it has craters. That’s how it should be. So, don’t panic if the cake looks ugly at this stage. Cool on rack until just warm.
- Prepare the glaze by mixing together the powdered sugar and milk. Start with a tablespoonful of milk and add more, drop by drop, just until the mixture is pourable.
- Drizzle the glaze over the warm cake.
- Slice the cake and serve warm. Yes, warm. That’s when it is at its best. Soft and moist and… oh, just make it.