This cinnamon cake recipe is not only delicious, it is easy to make. Loaf cakes are a wonderful way to have a delicious dessert without a lot of time or effort put into the mix. By making them with oil, you will cut fat and calories but not the flavor.
Oil-based cakes are a favorite as they stay moist longer, freeze well and cost effective. You can make four of these cakes for the price of one butter cake recipe. It also makes these great for bake sales and gifts as they give you a better profit margin. What’s not to love about these delicious, portable little cakes?
Loaf cakes are ideal for the beginner as they don’t require a lot of skill or ingredients but still tastes wonderful. The cinnamon cake recipe is a great way to explore how spices can make a simple vanilla cake taste completely different with just a simple addition.
Once you learn the basics of cake making, it is simple to create your own recipes. If you want, you can also bake this as cupcakes, a round or square cake. Some basic guidelines are listed in the recipe below. So let’s get started showing you how easy this recipe is to make.
Cinnamon Cake
Ingredients
- 1 ½ cups (225g) flour
- 4 large (200g) eggs
- ¾ cup (180mL) oil
- ¾ cup (150g) sugar
- 1 ½ tsp (6g) baking powder
- 2 tsp (4g) cinnamon
- 1 tsp (5mL) vanilla extract
- ½ tsp (2.5g) salt
For the Glaze
- 1 cup (125g) powdered sugar
- 1-2 tbs (15-30mL) milk or water
- ¼ tsp (.5g) cinnamon
Instructions
- Preheat oven to 350F (180C.)
- Grease and flour a 9×5 loaf tin (23x13cm) or line with parchment paper.
- Combine flour, baking powder, cinnamon and salt in a small bowl. Set aside.
- In a large bowl, beat eggs, oil, and vanilla until smooth. Beat in sugar. Add flour mixture and beat until you no longer see lumps, about 1 minute. Pour into prepared pan.
- Bake 45-55 minutes or until a toothpick inserted in the middle comes out clean. Center should read between 200F (93C) and 210F (99C.)
- Cool in pan for 10 minutes; remove to wire rack to finish cooling.
For the Glaze
- Mix together powdered sugar and cinnamon. Add milk, one teaspoon at a time, stirring until desired consistency is achieved.
- Spread over top of cake. Allow to air dry for several minutes before slicing.
Notes
For a 9″ (23cm) cake pan, bake approximately 25-35 minutes.
For cupcakes, bake 15 – 20 minutes.
Made this one again this morning, I didn’t want to put icing on it because I plan to wrap each piece in cling wrap. I once saw a recipe for banana bread where it called for sprinkling the batter with sugar before putting it in the oven, so I decided to sprinkle cinnamon sugar on this batter. Turned out great! Sweet like icing but nothing sticky to stick to the plastic wrap!
Oooh, that sounds wonderful. Like a crumble on top. I’m going to try it next time I make this cake. 😊
This one is a definite keeper! Fast, easy and tasty, does get any better than that!
So glad you enjoyed the cake, Gidget! It is one of my favorites to make as it’s always well appreciated and so easy to make. 🙂