Cinnamon cake with buttermilk
The best spongy cinnamon cake with buttermilk and icing. This may be one of my favorite cakes. You can just pop it in the fridge to keep it fresh. It’s actually best on the 2nd and 3rd day.
A good tip for this cake is to poke holes in it with a fork or skewer because then the icing will drip down into the cake, making the cake even spongier. Enjoy!
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Ingredients
Cinnamon cake with buttermilk
200 g butter, softened
225 g sugar
3 eggs, divided into whites and yolks
1 tsp. baking soda
300 ml buttermilk
200 g all-purpose flour
3 tbsp. ground cinnamon
Icing
125 g butter
35 g warm coffee
1 tsp. vanilla sugar
275 g confectioner’s sugar
1 tbsp. ground cinnamon
2.5 tbsp. cocoa
Approach
Cinnamon cake with buttermilk
Heat the oven to 180 C convection
Whisk the butter and sugar until light and fluffy. Add the egg yolks one at a time and whisk. Stir the baking soda into the buttermilk. Sift the flour and cinnamon into the batter in turn with the buttermilk and baking soda. Whisk the egg whites until stiff and fold them into the batter. Line a cake tin (mine is 25×30 cm) with baking paper and bake the cake in the oven for 30-35 minutes. Allow the cake to cool.
Icing
Put all the ingredients in a saucepan and melt them as you stir over a low heat. When the icing is smooth and even, remove it from the heat.
Poke holes in the cooled cake with a fork and spread the icing on the cake. Refrigerate the cake until the icing has set. Enjoy!
