Friday, 11 January 2013

Cinnamon cake

Yummy Cinnamon Cake with Cinnamon Cream Cheese Frosting

The abundant amounts of cinnamon in both the cake and icing may be too much for some, but I think the balance is just right. The orange peel packs a refreshing punch that really shouldn't be skipped--I've gone without it and been left wanting. Be forewarned: It's a dense cake, but the texture is fabulous and the degree of moistness is pretty near perfect. The thick layers of that sweet and tangy frosting complete this fabulous creation.

2 cups all purpose flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup whole milk
1/2 cup unsalted butter, room temperature
4 large eggs
1 3/4 cups sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract

1/2 cup unsalted butter, room temperature
8 oz cream cheese, room temperature
2-3 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons cinnamon

  • Preheat oven to 180°c. 
  • Butter and flour two 9-inch cake pans. Sift first 4 ingredients into small bowl. Stir milk and butter in small saucepan over low heat just until butter melts; set aside.
  • Using electric mixer, beat eggs and sugar in large bowl until thick enough for batter to fall in heavy ribbon when beaters are lifted, about 5 minutes. 
  • Beat in orange peel and vanilla. Add flour mixture; beat just until blended. Add warm milk mixture; beat just until blended. Divide batter between prepared pans.
  • Bake cakes until tester inserted into centre comes out clean and cakes begin to pull away from sides of pans, about 24 minutes.
  • Cool cakes in pans on racks 20 minutes. Cut around pan sides and turn cakes out onto racks. Turn cakes right side up.
  • For frosting, mix the butter and cream cheese together with an electric mixer until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
  • Add the vanilla extract and cinnamon and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness. Spread one cup of frosting onto first layer. 
  • Top with second layer. Smooth the rest of the frosting onto the top and sides using your preferred technique.

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