John Myers
Cinnamon Cream Cake
The perfect cinnamon cream cake recipe with a picture and simple step-by-step instructions.
- 1 a cup Cream
- 3 Eggs
- 250 g Powdered sugar, sifted
- 1 pinch Salt
- 0,5 packet Baking powder
- 300 g Flour
- 0,5 tsp Cinnamon to taste
- Icing sugar icing or a chocolate icing
- Preheat the oven to 175 degrees (circulating air 155-160 degrees). Grease a loaf pan well and dust with flour.
- Beat the cream with the eggs and powdered sugar. Add the vanillin and the salt and continue to beat.
- Mix the flour with baking powder and stir in a spoonful. Add cinnamon to taste and stir well.
- Now give the dough the shape and smooth it out. Bake the cake in the lowest rack of the oven for 60-70 minutes. Don’t forget the stick test. When the cake is done, take it out and let it stand in the tin for 10 minutes, only then remove it from the tin and let it cool completely.
- Melt the cake icing in a water bath and brush the cake with it.
- Tip 6: You can also make delicious muffins out of it. Bake these at 180 degrees (convection 160 degrees) for about 25 – 30 minutes.
- If you like, you can stir ground hazelnuts into the dough 🙂
- You can also use powdered sugar, water or milk as well as a little cinnamon and spread it on the cake / muffins.
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