Cinnamon Supper Cake is my new go-to cake. I've made it three times in the past week because it's easy, delicious and, did I say easy? The cake as described by one of my tasters is "a light and airy madeleine mixed with a light coffee cake."
It's made with basic ingredients that most of us have already: milk, flour, baking powder, salt, sugar, vanilla butter and an egg.
The batter at the beginning looks curdled (and I beat the butter and sugar a long time, which is supposed to prevent this) but it will smooth out as you proceed.
See, I told you so!
I lined the pan with parchment so as to easily lift the cake from the pan. You can also grease and flour the pan, and turn the cake out onto a rack about ten minutes after you remove it from the oven.
While the cake is still hot, brush it with some softened butter. Or spread it with the back of a spoon. Then apply the frosting.
The frosting is a simple mixture of powdered sugar and cinnamon (the cake's namesake). I put it in a fine strainer and tapped the sides to let it fall more evenly on the cake.
Production notes: I used butter instead of shortening and served it at room temperature.
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