The cinnamon plumcake is a fragrant, soft, and delicious cake that truly tastes like autumn and winter. As the cold sets in, there’s nothing better than staying cozy with a blanket, a nice cup of herbal tea, tea, or hot chocolate, and a slice of this delightful cake are a perfect trio! I love cinnamon desserts and this cinnamon plumcake is a cross between a cinnamon roll, the famous cinnamon brioche and a classic soft cake. The clever marbling makes this cake truly special and each bite is different, let yourself be captivated by this marvel!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: pan approximately 10×5 inches
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups all-purpose flour
- 1/2 cup milk
- 1/2 cup butter
- 1/2 cup sugar
- 3 eggs
- 1 packet baking powder
- 1 pinch salt
- to taste vanilla
- 1/4 cup g brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup g powdered sugar
- 3 teaspoons water
Steps
The cinnamon plumcake is very simple and quick to prepare. First, mix the brown sugar with the cinnamon, as we will need it for the marbling.
Using an electric mixer, beat the eggs with sugar and a pinch of salt until they become light and fluffy.
Add the milk, melted butter (melt it in the microwave or a bain-marie), flour, baking powder, vanilla, and mix well until all ingredients are combined.
Pour a third of the batter into a plumcake pan and level it out, sprinkle some of the brown sugar and cinnamon mixture on top, add the second third of the batter, more sugar and cinnamon, the remaining batter, and more sugar and cinnamon.
Bake the cinnamon plumcake in a preheated oven at 350°F for 35-40 minutes, and conduct a toothpick test to check for doneness.
Once baked, remove the cinnamon plumcake from the pan and, if desired, garnish it with a glaze made by mixing powdered sugar, water, and a pinch of vanilla.
Advice:
The cinnamon plumcake can be stored at room temperature for 4-5 days. I know you’ll probably ask: can the butter be replaced with oil? Yes, theoretically you could replace it, but I recommend using butter which will give this cake a unique fragrance, taste, and softness.
Other cinnamon dessert recipes HERE
