This Buttery Cinnamon Cake is soft, moist, and bursting with warm cinnamon flavor. It’s a comforting dessert that pairs perfectly with a hot drink or as a simple treat for any occasion. With a buttery base and a cinnamon sugar topping, it’s as delightful to make as it is to eat.
Why You’ll Love This Recipe
It’s easy to prepare with simple pantry ingredients.
The cinnamon sugar topping adds the perfect sweet crunch.
It’s versatile – serve it as a snack, dessert, or even a breakfast cake.
The moist and tender texture will keep you coming back for more.
It’s a great option for gatherings or gifting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream (or plain yogurt)
1/4 cup whole milk
For the Cinnamon Sugar Topping:
1/4 cup granulated sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted
Directions
Preheat the Oven and Prepare the Pan:
Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan.
Make the Cake Batter:
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and cinnamon. Then, in a large mixing bowl, I beat the softened butter and sugar until light and fluffy. I add the eggs one at a time, followed by the vanilla extract. Alternating between the dry ingredients and the sour cream and milk, I mix until just combined. The batter is poured into the prepared pan.
Add the Cinnamon Sugar Topping:
I mix the cinnamon and sugar for the topping in a small bowl and sprinkle it evenly over the batter. Then, I drizzle melted butter over the cinnamon sugar layer.
Bake the Cake:
I bake the cake for 30-35 minutes, checking with a toothpick for doneness. After cooling in the pan for 10 minutes, I transfer it to a wire rack to cool completely.
Serve and Enjoy:
Once cooled, I cut the cake into squares and enjoy its buttery, cinnamon-filled goodness!
Servings and Timing
Servings: 9-12 slices
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Variations
Add Nuts: Sprinkle chopped pecans or walnuts over the cinnamon sugar topping for added texture.
Extra Spices: Mix a pinch of nutmeg or cardamom into the batter for a deeper spice flavor.
Frosting Option: Top with a cream cheese frosting for a rich finish.
Gluten-Free: Use a gluten-free baking mix in place of all-purpose flour.
Storage/Reheating
Store leftover cake in an airtight container at room temperature for up to 3-4 days.
To extend its life, refrigerate it for up to a week.
For reheating, warm individual slices in the microwave for 10-15 seconds to revive the buttery texture.
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FAQs
How do I make the cake even more moist?
I recommend substituting the milk with buttermilk or adding a tablespoon of applesauce to the batter.
Can I use a different pan size?
Yes, you can use an 8×8-inch pan for a thicker cake or a round 9-inch pan. Adjust the baking time slightly.
What’s the best way to serve this cake?
I love serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Can I freeze the cake?
Yes, wrap it tightly in plastic wrap and store in an airtight container. It freezes well for up to 2 months. Thaw at room temperature before serving.
Is there a substitute for sour cream?
Plain yogurt works just as well, or you can use buttermilk in its place.
Conclusion
This Buttery Cinnamon Cake is the perfect recipe for anyone who loves a simple yet flavorful dessert. The combination of the buttery base and cinnamon sugar topping is irresistible. It’s an easy cake to whip up and makes any day feel a little more special. Give it a try, and enjoy a slice (or two) of this delightful treat.
📖 Recipe:
Print
Buttery Cinnamon Cake
- Total Time: 45-50 minutes
- Yield: 9-12 slices
- Diet: Vegetarian
Description
Enjoy the warm, comforting flavors of this Buttery Cinnamon Cake. With its moist, buttery base and sweet cinnamon sugar topping, this easy-to-make dessert is perfect for any occasion. Ideal as a snack, breakfast cake, or after-dinner treat, it’s sure to delight with every bite.
Ingredients
For the Cake:
2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1½ tsp ground cinnamon
½ cup unsalted butter, softened
2 large eggs
2 tsp vanilla extract
½ cup sour cream (or plain yogurt)
½ cup whole milk
For the Cinnamon Sugar Topping:
⅓ cup granulated sugar
1 tsp ground cinnamon
3 tbsp unsalted butter, melted
Instructions
- Preheat the Oven and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan. - Make the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Alternating between dry ingredients and sour cream with milk, mix until just combined. Pour batter into the prepared pan.
- Add the Cinnamon Sugar Topping:
- Mix sugar and cinnamon in a small bowl. Sprinkle evenly over the batter.
- Drizzle melted butter over the topping.
- Bake the Cake:
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve and Enjoy:
Cut into squares and savor the buttery, cinnamon-filled goodness!
Notes
For added texture, sprinkle chopped nuts over the cinnamon sugar topping.
Adjust spices by adding nutmeg or cardamom for a unique flavor twist.
This cake pairs wonderfully with a scoop of ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9-12 slices
