I noticed a few weeks back that I had a bunch of pantry items that I haven’t used in a while like the 1lb bag of confectioner’s sugar I bought to make royal icing for Star Wars gingerbread cookies (cookies were made, frosting was not). So I made it my goal to use everything I could before I move out of my apartment in May.
Surprisingly, I didn’t have chocolate chips around to make cookies so I settled on what I had the most of: cinnamon. It was also my birthday recently so cake was on my mind. Put those two together and you have a cinnamon cake. Boom. A savvy way to use up ingredients just hangin’ around.
Oh, so if you didn’t know, there are many conversations happening around the “realness” of mass produced cinnamon. I enjoy observing these conversations the way one shamelessly delights in watching reality television. Pass the cake please! We’ll be here for a while.
Cinnamon Coffee Cake
- 2 medium to large mixing bowls, hand mixer, bundt pan
For the cake:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cups unsalted butter, softened (1.5 sticks, must be softened not melted)
- 3 eggs
- 2 tsp vanilla
- 1 tsp cinnamon
- 3/4 cup milk
For the filling:
- 1/2 cup light brown sugar, packed
- 1 tsp cinnamon
For the glaze:
- 1 cup confectioner’s sugar
- 1/2 tsp cinnamon
- 2 tbsp milk
How to make it:
- Preheat the oven to 350F. Grease and lightly flour the bundt pan.
- In a large mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Beat in the butter until crumbly. Add the eggs, vanilla, cinnamon, and milk. Mix until well incorporated.
- In the other mixing bowl, combine the brown sugar and cinnamon using a fork to mix. Set aside.
- Pour half of the batter into the bundt pan. Sprinkle the brown sugar/cinnamon filling evenly around the pan. I recommend taking a thin utensil like a chopstick to gently swirl. Pour the remaining half of the batter on top so that the filling is covered.
- Bake for 55-60 minutes until browned and cook through. While the cake is baking, whisk the confectioner’s sugar, cinnamon and 1 tbsp of milk in the bowl the filling was in. Add 1 more tbsp of milk for a smoother consistency. Add a little more milk if needed. Set aside.
- When the cake is done, allow to cool in the pan for 20 minutes. Flip onto a plate to cool completely. Remove cake from pan. Drizzle the icing over the bundt cake. Enjoy!