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Cinnamon Cake with Chocolate Icing

Cinnamon Cake with Chocolate Icing

I’m a firm believer in having a good few baking stables! You know Go-to bakes, when you want to make a tasty treat and be sure that it’s a success without too much faff! First on my list is my go-to Tray-bake: Cinnamon cake with Chocolate Icing. It’s super easy, few ingredients and it tastes amazing!

Now it comes as no surprise that I LOVE baking if you’ve been following my blog, there has been quite a few cakes since I began my blogging adventure last year. At the beginning of January I made this alternative take on the classic Cinnamon Swirl and last week I ventured in to the savoury kitchen and made Baby approved Savoury Muffins, in an attempt to encourage the little guy to eat more independently, and they where definitely a hit – with grownups too. Last weekend was no exception, me and my little assistant got busy baking on Saturday, whilst daddy was of working. J was the one that had requested this specific cake, as he is positively addicted to it!

I’m not kidding when I say this is super easy, me and the little guy whipped this cake up in less than 30 min + baking time. The cake is really moist and can easily be enjoyed for several days without going dry, I just make sure it’s either in a sealed box or wrapped in clingfilm! We managed to make this cake last 3 days before we’d consumed it all. Elliot is also quite the fan!

Cinnamon Cake with Chocolate Icing

  • 125g melted butter
  • 400g sugar
  • 400g plain flour
  • 4 tsp Cinnamon
  • 2 tsp Bicarbonate Soda
  • 500 ml Butter Milk

Icing

  • 50g melted butter
  • 250g icing sugar
  • 1 tsp vanilla essence
  • 1 tbs cocoa powder
  • 4 tbs hot coffee

Turn oven on 200 degrees c (180 fan) and line a baking tray with baking paper. Melt butter, set aside. Mix together dry ingredients. Add wet ingredients and whisk until mix is uniform. Pour into baking tray and bake for approx 30min. When cake is baked leave to cool slightly whilst making the icing. For the icing simply mix all of the ingredients together. While the cake is still warm pour on icing and voila the cake is done. Hope you enjoy!

TIP When applying the icing whilst the cake is still cooling the icing will “melt” onto the cake creating a nicer finish. I add coffee to the icing as it gives a really nice flavour, it’s not a dominant coffee taste. If you’re worried about the caffeine, simply use decaf.

Happy Baking!

 

Mummy in a Tutu
Cinnamon Swirl Cake with Lemon Icing

Cinnamon Swirl Cake with Lemon Icing

¬†When your day starts at 4am because your teething, sleep regressing baby boy felt that there was no point in postponing the inevitable, well then you truly need a sugary fix to get through the day! Now I don’t need much more excuse than that to start baking – baking is like therapy to me, but in this cake Elliot and I happened to be expecting his little bestie and her mum for lunch! aka perfect excuse to get baking. As most people know I’m a sucker for Hygge and Hygge calls for cake.

Cinnamon swirls Fixes Everything

So I had a rummage through the kitchen to see what ingredients I had in, and luckily I still had an excess amount of cinnamon left from all the Christmas baking – I do love Cinnamon, and one of my favourite bakes is the Cinnamon Swirl! I’ve been wanting to try this variety for a while, and no time like the present. Now if I do say so myself it turned out better than expected! Baking the buns in a tray, allowing them to “grow together” results in a really moist Bun. Perfect as a Tare-and-share cake and it can easily be scaled up. This batch filled my smaller round baking tin.

Cinnamon Swirl Cake

  • 50g butter (unsalted)
  • 1 dl whole milk
  • 1tsp Sugar
  • 1tsp salt
  • 1tsp Cardamom
  • 1 egg
  • 25 g fresh yeast
  • approx 250g plain white flour

Filling – Cinnamon Remonce

  • 100g soft butter
  • 50g caster sugar
  • 50g soft brown sugar
  • 2,5 tbs Cinnamon

Icing

  • 4 tbs icing sugar
  • 1 tbs milk
  • juice of half a lemon

Melt the butter, set aside. ¬†Dissolve the yeast into the milk. Add salt, sugar, 1 egg and Cardamom. When the mixture is even add butter, then flour. You want to add enough flour to be able to knead the dough, but the dough should be smooth. Leave it to proof for 3o min in a bowl covered with a damp tea towel or cling film. Whilst the dough is rising, mix together the ingredients for the filling, set aside. After the 1st proof roll out dough to a square (approx 35×45 cm) now butter on the filling, make sure to make it even and cover all the dough. Then roll up the dough, starting from where the square is widest. Cut roll into approx 10 slices (they should be about 3 cm wide). In a round baking tin lined with baking paper, place the swirls and leave to proof for 1,5 hours, again covered. Bake at 180 degrees C for approx 25 min or till golden brown. Once out of the oven, mix together ingredients for icing and swirl on top of the cake, I add lemon to the icing as I like the zingy contrast to the sweetness, but it’s not a must. Serve while it is still warm. Enjoy!

TIP I get my fresh yeast from the bakery at Sainsbury’s or Asda, sometimes you can be lucky to find it on the shelves in Morrisons, but I find that the bakeries are 9/10 happy to give you a little bag of their fresh yeast free of charge.

Happy Baking!

 

Tammymum
Mummy in a Tutu