Cinnamon Sugar Cake is a delectable dessert that combines the warm, aromatic flavors of cinnamon with a moist and tender cake. The use of cinnamon and sugar in cakes has a long history, dating back centuries. Cinnamon itself has been treasured for its sweet and spicy taste, and it has been used in various culinary creations across different cultures.

The combination of cinnamon and sugar in cakes likely originated from ancient spice trade routes that brought exotic ingredients from Asia to Europe and other parts of the world. Cinnamon was highly prized and often used in sweet dishes to enhance their flavors. Over time, cinnamon sugar became a popular topping and ingredient in various desserts, including cakes.

The specific recipe for Cinnamon Sugar Cake might have evolved over the years through experimentation and cultural exchanges. Different regions and families may have their unique variations, but the core idea of infusing the cake with cinnamon and sugar remains constant.

Today, Cinnamon Sugar Cake is a beloved treat, often served on special occasions, gatherings, or as a comforting dessert with a cup of tea or coffee.

INGREDIENTS

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 large eggs
• 1 cup granulated sugar
• 1 cup (1 stick) unsalted butter, softened
• 2 teaspoons vanilla extract
• 1 cup sour cream

BUTTERCREAM FROSTING:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups confectioners’ sugar
• 2 tablespoons 2% milk
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon-sugar (for sprinkling on top of the cake)

INSTRUCTIONS

1. Preheat the oven to 350°F (175°C). Spray two 9-inch round baking pans with non-stick cooking spray and set them aside.
2. In a medium bowl, mix the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set this dry mixture aside.
3. In a large bowl, using an electric or stand mixer on medium speed, beat the eggs and granulated sugar for about 2 minutes, or until the mixture becomes light and creamy.
4. Add the softened unsalted butter and vanilla extract to the egg-sugar mixture, and beat on low speed for about 1 minute, or until well blended.
5. Gradually add the dry ingredients mixture to the wet ingredients in the large bowl, beating on low speed until all the ingredients are blended. Then, add the sour cream and beat until the batter becomes smooth.
6. Divide the cake batter evenly into the prepared baking pans. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool before frosting.

Buttercream Frosting:

1. In a mixing bowl, beat the softened unsalted butter on medium speed with an electric or stand mixer for about 30 seconds, until it becomes smooth and creamy.
2. Add the confectioners’ sugar, milk, ground cinnamon, and vanilla extract to the bowl. Increase the mixing speed to high and beat for 3 minutes or until the frosting becomes smooth and fluffy.
3. Spread the frosting between the layers and over the top and sides of the cooled cake. Finally, sprinkle cinnamon-sugar on top of the cake for an extra touch of flavor and presentation.

Cinnamon Sugar Cake is now ready to serve and enjoy! The aromatic and delightful combination of cinnamon and sugar in the cake, along with the creamy buttercream frosting, makes it a crowd-pleasing dessert that everyone will love.