Saturday, November 20, 2010

Cinnamon Cake with Cream Cheese Icing

Cinnamon Cake with Cream Cheese Icing (w/egg-free variation)*
Yield: 2 8" rounds or 24 cupcakes, plus icing enough for all

3/4 cup butter
1 3/4 cup sugar
2 eggs (I used 2 Tbsp. ground flaxseed heated in 6 Tbsp. water until thick)
2 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. salt
2 1/2 tsp. baking powder
2 1/2 cups flour
1 1/4 cups milk

12 ounces cream cheese
3/4 cup butter
6 cups confectioners sugar

Preheat your oven to 375 degrees F, and grease and flour your cake pans, or line your muffin tins with cupcake cups.  Cream together butter and sugar, then add eggs, one at a time, and vanilla.  Whip until fluffy.  In a medium bowl, combine cinnamon, salt, baking powder and flour.  Add half the flour mixture to the butter/sugar and stir to incorporate, then add milk, then the other half of the flour mixture.  Spoon batter into cake pans or muffin cups.  Bake about 15 - 20 minutes, until the center of the cake springs back when touched.  Let cake rest 5 minutes before removing from pan to cool.  Make sure icing ingredients are out and coming to room temperature.

When cake is completely cool, whip icing ingredients together until spreadable.  Ice cake and enjoy.

*I made this cake for my son's fourth birthday (I made the egg-free version in deference to his allergies) and it was well-liked.  The cinnamon taste is mild; the flavor of the cake is comparable to that of a snickerdoodle cookie.  I ate the last piece of cake a week after making it and was surprised to find it every bit as good as it was the day I made it, if not better.

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