Ah, it’s Bastille Day. I should be making macarons, financiers or something with camembert in it. But I’m not…
I am a total cinnamon nut. I love it in biscuits, muffins, doughnuts, cakes, pastries, chocolate…you name it, and I will happily have cinnamon in it. Coffee too. I’ve even got a recipe for Moroccan carrots which are dressed in a cinnamon dressing.
So, here is an absolute cinnamon extravaganza. It’s a rich vanilla cake, rather like pound cake, and made with sour cream. The twist is a great big seam of cinnamon, brown sugar and chopped walnuts running right through it.
The result is superb. It’s got an air of an “olde worlde” Viennese coffee-house cake about it, assuming that you are able to limit yourself to a refined wafer-thin sliver.
The cinnamon seam is there to be mined, and it works nicely with the plain cake. The cinnamon mixture is soft inside the cake, and a little bit crunchy where it has been against the tin, making for a nice contrast. It also keeps amazingly well, so it will easily see you through several days if you are the sort of person that likes cake on tap.
Best enjoyed, one slice per day, when you’re at work. It’s been a very busy week, so that 11 o’clock break is all the more appreciate with a slice of the good stuff.
For the cinnamon swirl:
• 130g soft brown sugar
• 1 1/2 teaspoons ground cinnamon
• 100g walnuts, finely chopped
Put all the ingredients in a bowl and mix well.
For the cake:
• 200g white caster sugar
• 170g butter
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 300g self-raising flour
• 1 1/2 teaspoons baking powder
• 300g sour cream
Preheat the oven to 190°C (375°F). Grease a 2.5 litre (4 1/2 pint) ring tin or bundt pan with butter.
Cream the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the vanilla extract.
In another bowl, combine the flour, baking powder and salt. Mix well.
Fold one-third of the flour to the butter/sugar mixture. Fold in half the sour cream. Add another third of the flour, mix well, fold in the rest of the sour cream, then add the last of the flour. Mix well until you have a smooth batter.
Put half the mixture into the cake tin. Sprinkle the cinnamon mixture over the batter. Add the rest of the batter (one spoonful at a time so as not to disturb the cinnamon mixture) and smooth the top with a spoon.
Bake for 50-60 minutes until the cake is risen and an inserted skewer comes out clean.
For a dressy look, dust the finished cake with icing sugar or sprinkle with a 50/50 mixture of cinnamon and caster sugar.
Worth making? Oh yes. This is a very easy cake to make, and it tastes superb. Great for a classy afternoon tea.