Irresistible Buttery Cinnamon Cake: A Slice of Heaven Recipe

There’s something undeniably comforting about a warm, fragrant cinnamon cake. The aroma alone evokes feelings of home, hearth, and cozy afternoons spent with loved ones. But when you add a generous dose of butter to the equation, that comfort level skyrockets. This recipe for Buttery Cinnamon Cake takes all the best parts of a classic cinnamon cake and elevates them with an extra layer of richness and decadence. Get ready for a slice of heaven!

This isn’t your average dry, crumbly cake. This cake is moist, tender, and bursting with buttery cinnamon flavor in every single bite. The key? A combination of melted butter in the batter, a generous cinnamon-sugar swirl, and a simple yet satisfying glaze that ties everything together. It’s perfect for breakfast, brunch, afternoon tea, or even a simple dessert after dinner. Trust me, once you try this cake, you’ll be making it again and again.

Why This Recipe Works

Several factors contribute to the success of this Buttery Cinnamon Cake:

* Melted Butter: Using melted butter in the batter ensures a moist and tender crumb. The melted butter coats the flour particles, preventing gluten from developing too much, resulting in a softer texture.
* Sour Cream (or Yogurt): The addition of sour cream (or Greek yogurt) adds moisture and tanginess, further enhancing the flavor and texture of the cake.
* Generous Cinnamon-Sugar Swirl: A generous amount of cinnamon-sugar is swirled throughout the cake, creating pockets of intense cinnamon flavor and a delightful textural contrast.
* Simple Glaze: The simple glaze adds a touch of sweetness and shine, complementing the buttery cinnamon flavor of the cake perfectly.

Ingredients You’ll Need

Before you begin baking, gather all your ingredients. This will ensure a smooth and efficient baking process.

For the Cake:

* 2 ½ cups all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 1 cup (2 sticks) unsalted butter, melted and slightly cooled
* 1 ¾ cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream (or Greek yogurt)
* ½ cup milk

For the Cinnamon-Sugar Swirl:

* ½ cup granulated sugar
* 2 tablespoons ground cinnamon

For the Glaze:

* 1 cup powdered sugar
* 2-3 tablespoons milk (or water)
* ½ teaspoon vanilla extract (optional)

Equipment You’ll Need

* 9×13 inch baking pan
* Mixing bowls
* Electric mixer (handheld or stand mixer)
* Measuring cups and spoons
* Whisk
* Spatula
* Parchment paper (optional, for lining the pan)

Step-by-Step Instructions

Now that you have all your ingredients and equipment ready, let’s get baking!

Step 1: Preheat and Prepare the Pan

* Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position.
* Grease and flour a 9×13 inch baking pan. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides for easy removal. This is my preferred method as it ensures the cake doesn’t stick.

Step 2: Combine Dry Ingredients

* In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that the ingredients are evenly distributed and helps to create a lighter cake.

Step 3: Cream Butter and Sugar

* In a large mixing bowl, combine the melted butter and granulated sugar. Beat with an electric mixer until light and fluffy. This usually takes about 2-3 minutes. Creaming the butter and sugar together incorporates air into the mixture, which helps to create a tender cake.

Step 4: Add Eggs and Vanilla

* Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract.

Step 5: Alternate Adding Dry and Wet Ingredients

* Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Begin and end with the dry ingredients. This means you’ll add about one-third of the dry ingredients, then half of the sour cream and milk, then another third of the dry ingredients, then the remaining sour cream and milk, and finally the remaining dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake. Overmixing develops the gluten in the flour, resulting in a less tender texture.

Step 6: Prepare the Cinnamon-Sugar Swirl

* In a small bowl, combine the granulated sugar and ground cinnamon. Mix well.

Step 7: Assemble the Cake

* Pour half of the cake batter into the prepared baking pan. Sprinkle evenly with half of the cinnamon-sugar mixture.
* Pour the remaining cake batter over the cinnamon-sugar layer. Sprinkle with the remaining cinnamon-sugar mixture.

Step 8: Bake the Cake

* Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Start checking for doneness around 30 minutes. If the top of the cake is browning too quickly, you can loosely cover it with aluminum foil.

Step 9: Cool the Cake

* Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. If you lined the pan with parchment paper, you can simply lift the cake out using the parchment paper overhang.

Step 10: Prepare the Glaze

* While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk (or water), and vanilla extract (if using) until smooth. Add more milk or water if needed to reach your desired consistency. The glaze should be pourable but not too thin.

Step 11: Glaze the Cake

* Once the cake is completely cool, drizzle the glaze evenly over the top. You can use a spoon or a whisk to drizzle the glaze.

Step 12: Slice and Serve

* Slice the cake into squares and serve. Enjoy!

Tips for the Perfect Buttery Cinnamon Cake

* Use Room Temperature Ingredients: Using room temperature ingredients, especially the butter, eggs, and sour cream, helps them to emulsify properly, resulting in a smoother batter and a more even texture.
* Don’t Overmix the Batter: Overmixing the batter develops the gluten in the flour, leading to a tough cake. Mix until just combined.
* Grease and Flour the Pan Thoroughly: This will prevent the cake from sticking to the pan. Alternatively, you can line the pan with parchment paper.
* Check for Doneness with a Skewer: Insert a wooden skewer into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is done.
* Let the Cake Cool Completely Before Glazing: If you glaze the cake while it’s still warm, the glaze will melt and become runny.
* Adjust the Glaze Consistency: Add more milk or water to the glaze to reach your desired consistency.
* Add Nuts or Raisins: For extra flavor and texture, add chopped nuts (such as pecans or walnuts) or raisins to the cinnamon-sugar swirl.
* Use Different Extracts: Experiment with different extracts, such as almond extract or maple extract, to add a unique flavor to the cake.
* Make it a Bundt Cake: This recipe can also be made in a bundt pan. Be sure to grease and flour the bundt pan thoroughly.
* Store Properly: Store leftover cake in an airtight container at room temperature for up to 3 days.

Variations and Substitutions

* Gluten-Free: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum.
* Dairy-Free: To make this cake dairy-free, substitute the butter with a dairy-free butter substitute, the sour cream with a dairy-free sour cream substitute, and the milk with a dairy-free milk alternative (such as almond milk or soy milk).
* Vegan: To make this cake vegan, substitute the butter with a vegan butter substitute, the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), the sour cream with a vegan sour cream substitute, and the milk with a vegan milk alternative.
* Apple Cinnamon Cake: Add diced apples to the batter for an apple cinnamon cake.
* Pumpkin Cinnamon Cake: Add pumpkin puree and pumpkin pie spice to the batter for a pumpkin cinnamon cake.
* Spice Cake: Replace the cinnamon in the swirl with a mix of spices like nutmeg, cloves, and allspice.

Serving Suggestions

This Buttery Cinnamon Cake is delicious on its own, but it can also be served with:

* A scoop of vanilla ice cream
* A dollop of whipped cream
* A drizzle of caramel sauce
* A cup of coffee or tea

Nutritional Information (Approximate)

(Note: This is an estimate and will vary depending on the specific ingredients used and the size of the slices.)

* Calories: 350-450 per slice
* Fat: 15-25g per slice
* Carbohydrates: 40-50g per slice
* Protein: 3-5g per slice

Frequently Asked Questions (FAQs)

* Can I freeze this cake? Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. Thaw completely before serving.
* Can I make this cake ahead of time? Yes, you can make this cake a day ahead of time. Store it in an airtight container at room temperature.
* My cake is dry. What did I do wrong? Overbaking or overmixing the batter can lead to a dry cake. Be sure to check for doneness with a skewer and avoid overmixing the batter.
* My glaze is too thin. How can I thicken it? Add more powdered sugar to the glaze to thicken it.
* My glaze is too thick. How can I thin it? Add more milk or water to the glaze to thin it.

Conclusion

This Buttery Cinnamon Cake is a guaranteed crowd-pleaser. It’s easy to make, incredibly delicious, and perfect for any occasion. The combination of buttery richness, warm cinnamon flavor, and sweet glaze is simply irresistible. So, gather your ingredients, preheat your oven, and get ready to bake a slice of heaven! You won’t be disappointed. This recipe is a keeper, and I’m sure it will become a family favorite for years to come. Happy baking!