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Cinnamon butter cake
Cinnamon batters have a classic place on the breakfast and brunch table.    Cake packs a satisfying fragrance
Recipe:  Cinnamon butter cake

Cinnamon butter cake

Makes 1 9-inch cake

To make this cake in advance, cool it completely, then wrap it in plastic wrap and foil. Freeze. The night before you are serving the cake, let the cake defrost in its wrapping on a counter. Unwrap and reheat the cake wrapped loosely in foil in a 325-degree oven for 10 to 12 minutes or until the outside of the cake is warm to the touch.


Butter and flour (for the pan)
3/4cup firmly packed light brown sugar
4teaspoons ground cinnamon
2tablespoons unsalted butter, melted and cooled
1. Heat the oven to 350 degrees. Lightly butter a 9 or 9 1/2-inch springform pan. Dust the pan with flour, tapping out the excess.

2. In a bowl, combine the brown sugar and cinnamon. Divide the mixture in half. Place one half in a small bowl, drizzle over the melted butter, and toss to coat the mixture; it should look like damp sand. Set both aside.


2cups flour
1teaspoon baking powder
1/4teaspoon baking soda
1/4teaspoon salt
9tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
1cup granulated sugar
1 3/4teaspoons vanilla extract
1cup sour cream
1. Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper.

2. In an electric mixer, cream the butter on medium speed for 1 minute. Add the sugar in 2 portions, beating for 1 minute after each addition.

3. Beat in the eggs, blending just to incorporate them; do not over-beat at this point. Blend in the vanilla extract.

4. On low speed, beat in half of the flour mixture, the sour cream, then the remaining flour mixture. Scrape down the sides of the mixing bowl with a rubber spatula to keep the batter even-textured.

5. Spoon a little more than half of the batter into the pan. Sprinkle over the plain sugar-cinnamon mixture. Spoon the remaining batter on top and smooth the top with a palette knife. Sprinkle the buttered cinnamon-sugar over the top.

6. Bake the cake for 45 minutes, or until the top is set and a wooden pick inserted about 2-inches from the center of the cake is clean when withdrawn. The edges of the baked cake will not shrink noticeably unless the cake overbakes.

7. Set the cake on a rack to cool. Unclasp the ring on the pan, leaving the cake on its metal base. Slice the cake into 10 thick wedges for serving.

Lisa Yockelson

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