This cinnamon cake recipe is for everyone who loves the warm, comforting flavor of cinnamon. With its strong cinnamon flavor, soft, moist cake interior, and the added crunch of walnuts, it’s a dessert that’s both unique and delicious.
Trust me, this cinnamon cake is a true showstopper. Its caramelized top layer, studded with crunchy walnuts, gives way to a soft, fluffy interior. And the best part? It’s incredibly moist, making each bite a heavenly treat. The cinnamon sugar mixture soaks through the cake and gives a glaze to the bottom of the cake. So good!
If you’re a fan of tasty vintage cakes, you’ll also want to try my banana cake, chocolate mayonnaise cake, and raisin cake recipes. They all share the same homemade, comfort food appeal that’s perfect for family-friendly desserts.
This recipe was found in the 10th Grand National Bake-Off Cookbook by Pillsbury’s Best. I believe it was published around 1959 making this a true vintage recipe. I’ve never tried anything like it and it was a big big hit with my kids and my husband.
Table of Contents
Why I Love This Recipe
- Strong Cinnamon Flavor: This cinnamon cake recipe is a classic, with its strong cinnamon flavor and the comforting crunch of walnuts. It’s a timeless dessert that’s sure to please.
- Unique Cinnamon Sugar Glaze: When you think of a glaze on a cake, you think of what goes on top. This cake is created with the glaze on top but as it bakes the brown sugar glaze soaks through the cake and ends on the bottom. It’s a unique spin and gives the cake a density and moisture cake texture.
- Family Favorite: This recipe is a hit with the whole family. Its soft, fluffy interior and caramelized top layer make it a dessert that’s hard to resist.
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Key Ingredients
- Brown Sugar: This will add a rich, caramel-like sweetness to the cinnamon cake.
- Water: The liquid base of the cinnamon sugar mixture, it helps to dissolve the sugar and butter, forming a syrupy consistency.
- Butter: This ingredient adds a creamy, buttery flavor to the cinnamon cake and also helps to caramelize the sugar.
- All-Purpose Flour: The main dry ingredient in the cake, it provides structure and stability.
- Baking Powder: This will help the cake to rise, making it light and fluffy.
- Salt: A pinch of salt enhances the sweetness of the other ingredients and balances the flavors.
- Cinnamon: The star of the show, this ingredient gives the cake its strong cinnamon flavor, making it a comforting, aromatic treat.
- Granulated Sugar: Sweetens the cake and also helps to give it a moist, tender crumb.
- Milk: This will add moisture to the cake, making it soft and delicious.
- Walnuts: Chopped walnuts add a crunchy texture to the cake, complement the cinnamon flavor, and add a nutty depth to the overall flavor.
Equipment
- Electric Mixer: You’ll need this to cream the butter and sugar together and to mix the dry ingredients and milk for the cake batter.
- Bowls: These are essential for mixing the dry ingredients and for creaming the butter and sugar.
- Saucepan: This is used to create the cinnamon sugar topping.
- 9X9 Baking Pan: The size you’ll need for your cake.
How to Make Cinnamon Cake
Preparation
To start, preheat your oven to 350˚ F and grease a square 9×9 baking pan. This will ensure that your cake doesn’t stick to the pan and bakes evenly.
Step 1 – Prepare the Cinnamon Sugar Mixture
In a saucepan, combine the brown sugar, water, and butter. Bring this mixture to a boil over medium-high heat. Once it reaches a boil, remove it from the heat and let it cool. This will be the sweet, cinnamon-flavored syrup that gives your cake its special caramelized top layer.
Step 2 – Mix the Dry Ingredients
In a small bowl, mix together the flour, baking powder, salt, and, of course, the star of the show, cinnamon. This will be the base of your cake, giving it a soft, moist texture and a strong cinnamon flavor.
Step 3 – Cream the Butter and Sugar
In a separate bowl, cream together the butter and granulated sugar. This will add a sweet, buttery flavor to your cake and help it achieve a moist, fluffy interior.
Step 4 – Add the Dry Ingredients and Milk
Now, it’s time to combine the dry ingredients and milk with the butter and sugar mixture. Add the dry ingredients and milk alternately, starting and ending with the dry ingredients. Mix everything together with an electric mixer at low speed. This will ensure that all the ingredients are well combined without overmixing.
Step 5 – Assemble the Cake
Spread the cake batter into your greased baking pan. Then, pour the cooled brown sugar mixture over the batter. Finally, sprinkle the top with the chopped walnuts. This will give your cake a beautiful, crunchy, walnut-studded top layer.
Step 6 – Bake the Cake
Pop your cake into the preheated oven and bake it for 35-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. This indicates that your cake is fully baked and ready to enjoy.
Step 7 – Serve the Cake
Once your cake is baked, let it cool for a bit. Then, slice it up and serve it warm. It’s delicious on its own, but you can also add a dollop of whipped cream for an extra special treat. Enjoy this classic, comforting cinnamon cake with your family and friends.
Expert Tip
When pouring the brown sugar mixture over the cake batter, use a spatula to break the pour. This will help to evenly distribute the mixture and prevent it from denting into the cake batter, giving you a more even and deliciously moist cake.
Recipe Variations
- Nut-Free Option: If you’re allergic to nuts or just don’t like them, feel free to leave out the walnuts in this recipe. The cake will still be deliciously sweet and cinnamon-y.
- Chocolate Twist: For a chocolatey variation, add chocolate chips to the cake batter. The combination of chocolate and cinnamon is a real crowd-pleaser.
- Vanilla Addition: For a more subtle cinnamon flavor, use less cinnamon in the cake batter and add a teaspoon of vanilla extract. This will give your cake a more mellow but still delicious flavor.
What to Serve With
- For a classic dessert pairing, serve this cinnamon cake warm with a dollop of whipped cream. The lightness of the cream perfectly complements the rich, cinnamon flavor of the cake.
- If you’re a fan of a la mode, try serving this cake with a scoop of vanilla ice cream. The cool, creamy ice cream is a great contrast to the warm, spiced cake.
- If you’re a coffee lover, pair this cake with a hot cup of coffee. The bitterness of the coffee balances out the sweetness of the cake, making for a perfect afternoon pick-me-up.
Recipe FAQs
Absolutely! You can swap out the walnuts for any other nut of your choice, such as pecans or almonds. You can also leave the nuts out entirely if you prefer.
The brown sugar mixture is poured over the cake batter before baking. As the cake bakes, the brown sugar mixture caramelizes, adding a sweet and gooey layer to the cake. It also helps keep the cake moist and flavorful.
Can I use a different type of sugar for the brown sugar mixture?
While the recipe calls for brown sugar, you can also use white sugar or a combination of both. Just keep in mind that the flavor and texture of the cake may be slightly different.
Storing and Reheating
- Refrigerate: After enjoying this delicious Cinnamon Cake, you can store any leftovers in an airtightly sealed container at room temperature for up to 3 days.
- Freeze: If you want to save your cake for longer, it’s best to freeze it. Simply wrap the cooled cake in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months.
- Thaw: When ready to enjoy your frozen cake, let it thaw in the refrigerator. Once thawed, it can be kept at room temperature.
- Reheat: To reheat your cake, place it in a preheated 350°F oven for 10-15 minutes. Alternatively, you can warm individual slices in the microwave for 15-20 seconds.
More Cake Recipes You’ll Enjoy
Serving Size
- What to Expect: This cinnamon cake recipe yields a deliciously moist 9×9 cake with approximately 9 servings.
- How to Scale: If you’re planning to serve a larger crowd or just want to have some extra cake on hand, you can easily double the recipe. Make sure to use a larger baking pan, such as a 9×13 inch, to accommodate the increased quantity of batter. Follow the rest of the instructions as directed, and keep an eye on the baking time as it may be slightly longer due to the larger size of the cake.
Cinnamon Cake
Equipment
- 1 9×9 baking pan
Ingredients
Cinnamon Sugar Mixture
- 1 ¾ Cup brown sugar
- 1 ½ Cups water
- 2 Tablespoons butter
Cake
- 2 Cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 ½ teaspoons cinnamon
- 2 Tablespoons butter
- 1 Cup granulated sugar
- 1 Cup milk
- ½ Cup walnuts chopped
Instructions
- Preheat oven to 350˚ F. Grease a square 9×9 baking pan.
Brown Sugar Topping Instructions
- In a saucepan combine the brown sugar, water, and 2 Tablespoons of butter. Bring to a boil over medium-high heat. Remove from heat and let cool.
Cake Batter Instructions
- In a small bowl, mix together the flour, baking powder, salt, and cinnamon.
- Cream together in a separate bowl, the 2 Tablespoons butter and sugar.
- Add the dry ingredients and the milk alternatively, starting with the dry ingredients to the creamed sugar. Mix with an electric mixer on low speed. Start and end with the dry ingredients.
Cake Assembly Instructions
- Spread the cake batter into the square greased baking pan. Pour the brown sugar mixture over the batter. Sprinkle with nuts.
- Bake in a preheated 350˚ F oven for 35-40 minutes or until a toothpick entered the center comes out clean. Serve warm.
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