Cinnamon cake

Once again it is time to share a recipe for a delightful sponge cake, this one is packed with cinnamon flavour. It is covered in a crunchy crust of cinnamon and sugar. It makes quite a large cake, which is just as well, as you'll want to eat a lot of it!

They say that this recipe was found scribbled on a note found in an old book, which was found in an attic of an old house in... Ok, I am joking now. But it really is special.


2.5 dl sour cream
175 g. butter, softened
1 tsp sodium bicarbonate
2.5 dl sugar
2 eggs
4.5 dl flour
2 tsp vanilla sugar 
1 tsp baking powder
0.5 tsp salt


6 tbsp sugar + 2 tsp cinnamon


In a small bowl, combine sugar and cinnamon for the filling/topping. 

Line a 2 liter cake tin with a sheet of parchment paper. Grease and dust the paper with flour. 

Set the oven to 175 C (350 F). 

Mix the sour cream with the sodium bicarbonate and set aside for now.

Combine butter and sugar until light and fluffy.

Stir in one egg at a time.

In another bowl, combine flour, vanilla (unless you are using liquid vanilla, then add this to the egg mixture instead), baking powder and salt.

Stir the flour mixture into the egg mixture, alternating with the sour cream mixture.

Now pour roughly half of the cake batter into the cake tin, and dust with about half of the filling mixture. Then pour the rest of the batter on top, and top with a good dusting of the rest of the cinnamon mix.

Bake in lower part of oven, about an hour. Don't overcook the cake.



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