Cinnamon cake

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Today I want to share a recipe for a mandatory Autumn cake: flavourful cinnamon cake with walnuts.


To say that the cake is fluffy and moist would be an understatement. It's light as a cloud and you can almost hear the air escaping when you break up a piece. Light and moist texture is contrasting with crunchy walnuts and crust, and the smell is so amazing I guarantee you'll reach for the next slice.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (30 x 12 cm loaf tin)

Cake

  • 300 g cake flour
  • 2 tsp baking soda
  • Pinch of salt
  • 150 g butter
  • 75 g sugar
  • 3 large eggs
  • 1 tsp vanilla paste
  • 300 g soured cream

Also

  • 75 g sugar
  • 1 tbsp cinnamon
  • 60 g walnuts

Method

  1. Prepare the filling. Put 60 g roughly chopped walnuts into a small bowl. Add 75 g caster sugar and 1 tbsp cinnamon. Stir through the contents of the bowl shortly to distribute cinnamon in sugar.
  2. Sift 300 g cake flour, 2 tsp baking soda and a small pinch of salt through a fine sieve into a bowl. Stir them shortly with a whisk.
  3. Put 150 g softened butter and 75 g caster sugar into a large bowl. Cream them together with an electric mixer until light and fluffy.
  4. Start adding 3 large eggs to the butter. Do it one at a time, mixing each egg in completely before adding the next one. Once all eggs are in, batter may begin to split. It's completely normal, there's nothing to worry about.
  5. Add 300 g soured cream and 1 tsp vanilla paste to the batter. Mix them in shortly with an electric mixer at low speed, only until cream is evenly distributed and batter becomes smoother. Start adding flour mixture then. Do it in three batches, mixing it in quickly, only until you can no longer see flour. Don't overmix the batter, or the cake will turn out heavy and dense.
  6. Transfer half of batter into a greased loaf tin lined with baking paper, 30 x 12 cm. Spread it evenly across the surface. Scatter half of cinnamon sugar mixture on top. Distribute the filling to create a thin layer across the whole surface, cover it with remaining batter and even out the top. Scatter remaining sugar on top to create a nice, crunchy crust
  7. Bake the cake in an oven preheated to 180 deg C (no fan) for 40-45 minutes, until a skewer inserted into the cake comes out clean.
  8. Take ready cake out of the oven and set it aside in the tin to cool slightly, for around 15 minutes. Take it out onto a wire rack then and cool it completely.
  9. Enjoy!

Approximate nutritional value

100 g

  • 369 kcal
  • Carbs: 37 g 
  • Fat: 22 g
  • Protein: 7 g
  • Fibre: 1 g

1 slice (recipe makes 12 slices)

  • 319 kcal
  • Carbs: 32 g 
  • Fat: 19 g
  • Protein: 6 g
  • Fibre: 1 g

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