With this little weather refresher, I was in the mood for a spicy cake and I remembered the recipe for my cinnamon moist cake. A recipe that I have often been asked for because if you like cinnamon, your taste buds will be in heaven!
In addition to being scented with cinnamon, there is a cinnamon heart inside. You can make the cinnamon heart with coconut sugar if you wish, the substitute works great 🙂
It’s a very soft cake that is eaten too quickly… I’m just saying… 😉
Preparation: 10 minutes | Cooking: 40 minutes | Total time : 50 minutes
- 250g flour OR 150g flour + 100g almond powder OR for a gluten free version: 125g rice flour + 125g lupin flour
- 170g of sugar
- 2 eggs
- 50g of butter
- 25cl milk (vegetable for me)
- 1 tbsp powdered cinnamon
- 1 sachet of baking powder
- Cinnamon heart: 2 tbsp sugar + 3 tbsp powdered cinnamon
1/ Preheat the oven to 180°c (350°F)
2/ Melt the butter for 5 minutes at 37°c.
3/ Add the rest of the ingredients (except the cinnamon heart) and mix until smooth and homogeneous.
4/ Butter and flour a mould to be missed then pour half of the dough.
5/ Sprinkle sugar and cinnamon all over the surface.
6/ Pour the rest of the preparation that will cover the cinnamon heart.
7/ Bake your cake for about 40 minutes. Check the baking with the tip of a knife.
8/ Let it rest for a while before unmoulding.
2/ In a saucepan, melt butter over low heat. Leave to cool.
3/ In a salad bowl, mix the flour, baking powder, sugar and cinnamon.
4/ In a bowl, beat the eggs and milk and add them to the dry mixture in the bowl (flour, baking powder, sugar and cinnamon). Mix well.
5/ Add the melted butter and mix well to obtain a smooth batter.
6/ Butter and flour a mould to be missed then pour half of the batter.
7/ Sprinkle sugar and cinnamon all over the surface.
8/ Pour the rest of the preparation that will cover the cinnamon heart.
9/ Bake your cake for about 40 minutes. Check the baking with the tip of a knife.
10/ Let it rest for a while before unmoulding.