A cake infused with a cinnamon and brown sugar swirl. When served with cream cheese, this evokes nothing less than the image of a cinnamon bun cake! Yummy!
Ingredients
Cinnamon Swirl Cake
- 1 cup (235 ml) of milk
- 1 teaspoon (5 ml) of white vinegar
- 3 tablespoons (45 ml) of brown sugar
- 1 tablespoon (15 ml) of ground cinnamon
- 2 cups (470 ml) of flour
- ½ teaspoon (2.5 ml) of baking soda
- 1 teaspoon (5 ml) of baking powder
- ½ teaspoon (2.5 ml) of salt
- ¼ cup (60 ml) of soft butter
- 1 cup (235 ml) of sugar
- 2 large eggs
Cream Cheese Topping
- 3 tablespoons (45 ml) of cream cheese (softened)
- 3 tablespoons (45 ml) of milk
- ½ cup (235 ml) of icing sugar
Preparation
Cinnamon Swirl Cake
- Pre-heat oven to 350°F (180°C).
- Butter or grease a 9 inch (22 cm) bundt pan. As an additional precaution, dust pan with 1 tablespoon (15 ml) of flour, tapping the powder around all surfaces and discarding any remaining flour.
- Combine milk, and vinegar in a cup then set aside.
- In a small bowl, mix brown sugar, and cinnamon then set aside.
- In another small bowl, mix flour, baking powder, baking powder, and salt then set aside.
- In a large bowl, mix butter and sugar until you have a creamy consistency. Add eggs, and vanilla extract and repeat process.
- Add about ⅓ of the milk mix to the large bowl, followed by ⅓ of the flour mixture. Use a mixer until you have a consistent finish. Repeat this process until both milk and flour mix are exhausted.
- Pour ½ of batter into bundt pan. Tap contents to give it a flat finish, then add ½ of contents of cinnamon mix. Use a knife to make swirl patterns into the batter.
- Add remaining half of cinnamon mix, then remaining batter to the bundt pan. Make sure there are no cinnamon pockets exposed as these will burn during the cooking process.
- Cook for 30 to 45 minutes until ready. Test with a toothpick to make sure the inside is cooked.
- Set aside and let cool for 5 to 7 minutes.
- Remove from pan, prepare cream cheese glaze.
Cream Cheese Topping
- Mix in alternating portions of milk and icing sugar in a bowl containing cream cheese.
- Repeat until you have a smooth, creamy consistency. With the rough consistency of pudding.
- Pour and spread over cake, allowing it to drip over the sides of the cake.