Spiced cake with cinnamon

Treat your taste buds to a fragrant cinnamon cake, a fluffy delicacy that perfectly combines sweetness, aroma, and a crunchy texture! This recipe is not just a cake, but a culinary experience that highlights delicate flavors of rum and cognac, accompanied by a generous topping of crunchy nuts. Perfect for any occasion, whether it's a gathering with friends or a festive meal, this cake is sure to delight. Let's venture into the world of flavors and textures!

Preparation time: 20 minutes
Baking time: 50-60 minutes
Total time: 1 hour and 20 minutes
Servings: 12

Ingredients needed

For the dough:
- 100 g butter (at room temperature)
- 190 g white sugar (for a fine consistency, choose high-quality sugar)
- 2 eggs (fresh, preferably from free-range hens)
- 1 tablespoon rum essence (adds depth and warmth to the cake)
- 250 g sour cream (for a creamy texture)
- 200 g flour (high quality, for a fluffy dough)
- 1 packet baking powder (with saffron, for a unique flavor)
- Grated zest of one lemon (adds a touch of freshness)
- Grated zest of one orange (for a citrusy and fragrant note)
- 1 tablespoon cognac (optional, but recommended for extra flavor)
- 1 teaspoon baking soda (helps the dough rise)
- A pinch of salt (to balance the taste)

For the cream and topping:
- 70 g brown sugar (gives the cake a caramelized note)
- 2 tablespoons flour (to bind the topping)
- 1 tablespoon cinnamon (the star ingredient of this recipe)
- 100 g nuts (preferably Romanian walnuts, for an intense flavor)
- 2 tablespoons melted butter (to bind the topping ingredients)

Step 1: Preparing the ingredients
Start by preheating the oven to 180°C. Take all ingredients out of the fridge about 30 minutes before you start preparing, so they reach room temperature. This helps achieve a fluffier texture.

Step 2: Preparing the dough
1. In a large bowl, add the soft butter and white sugar. Use an electric mixer to combine them until you get a creamy and light-colored mixture. This is an essential step to incorporate air into the dough, which will make the cake fluffy.
2. Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
3. Incorporate the rum essence, sour cream, grated lemon and orange zest, and cognac (if using). Mix until well combined.

Step 3: Mixing the dry ingredients
In another bowl, combine the flour, baking powder, baking soda, and salt. Mixing these ingredients before adding them to the wet mixture ensures even distribution of the leavening agents.

Step 4: Combining the ingredients
Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed. This step is important to avoid developing the gluten in the flour, which could make the cake dense.

Step 5: Preparing the nuts
Shell the nuts and, to intensify the flavor, lightly toast them in the oven for 5-10 minutes. Watch them closely, as they can burn easily. Once cooled, chop half of them into smaller pieces and leave the rest whole, to provide an interesting texture to the cake.

Step 6: Preparing the topping
In a small bowl, mix the brown sugar, flour, cinnamon, nuts, and melted butter. This mixture will form a crunchy topping that will add a delicious contrast to the fluffy texture of the cake.

Step 7: Assembling the cake
1. Line a baking pan with parchment paper to prevent sticking.
2. Pour half of the dough into the pan, leveling it evenly with a spatula.
3. Sprinkle half of the topping mixture on top.
4. Add the remaining dough, then sprinkle the rest of the topping. For a more appealing look, you can add a few whole nuts on top.

Step 8: Baking
Place the pan in the preheated oven and bake the cake for 50-60 minutes. It’s essential not to open the oven door in the first 40 minutes, as this can affect the rise.

Step 9: Baking test
After 40 minutes, check the cake using a toothpick. If it comes out clean, the cake is ready! If not, let it bake for a few more minutes.

Step 10: Cooling
After baking, let the cake cool in the oven with the door ajar. This will help maintain moisture in the cake. Once completely cooled, you can cut it into servings.

Serving and variations
This fragrant cinnamon cake is delicious both warm and cold. You can serve it plain or with a dollop of sour cream, ice cream, or caramel sauce for an extra treat. You can also experiment by adding olives or dried chili to the topping for an interesting contrast.

Useful tips
- Moisture trick: If you want an even fluffier cake, you can replace part of the sour cream with Greek yogurt.
- Flavoring: Replace cinnamon with other spices like cardamom or cloves for a different flavor.
- Storage: The cake stores well in the fridge, in an airtight container, for 3-4 days.

Nutritional benefits
This cake offers a combination of carbohydrates from flour, proteins from eggs, and healthy fats from nuts. Nuts are rich in omega-3 and vitamin E, while cinnamon is known for its antioxidant and anti-inflammatory properties.

Frequently asked questions
1. Can I use another type of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the cake's texture may change.

2. What can I use instead of nuts?
You can replace the nuts with almonds or hazelnuts, depending on your preferences.

3. Is the cake suitable for vegans?
This recipe contains eggs and dairy, but you can replace them with vegan alternatives.

So, get ready to bring a touch of magic to your kitchen with this fragrant cinnamon cake recipe. It is more than just a dessert – it is an invitation to enjoy beautiful moments with loved ones! Enjoy!

 Ingredients: Dough ingredients: 100 g butter, 190 g white sugar, 2 eggs, 1 tablespoon rum essence, 250 g sour cream, 200 g flour, 1 packet baking powder with saffron, Zest of one lemon, Zest of one orange, 1 tablespoon cognac, 1 teaspoon baking soda, A pinch of salt. Ingredients for cream and topping: 70 g brown sugar, 2 tablespoons flour, 1 tablespoon cinnamon, 100 g walnuts, 2 tablespoons melted butter.

 Tags:  cinnamon cake