A spongy cinnamon cake with coffee frosting. An easy sheet-pan cake that tastes great. The cake consists of a spongy cake base with cinnamon and marzipan topped with a lovely frosting of coffee and cocoa. This cake can easily be baked the day before, and it you can freeze it, too. Cinnamon cake always reminds me of elementary school, as cinnamon cake was often served. Try out these easy sheet-pan cakes, too: “You-know-what” cake, Grandad’s beard cake, dream cake and macaroon cake with apple. Enjoy!
Ingredients
Cinnamon cake (serves 14-16)
100 g butter
200 ml cream
4 eggs
300 g cane sugar
125 g grated marzipan
335 g all-purpose flour
2 tsp. vanilla sugar
2 tbsp. cinnamon
2 tsp. baking powder
Coffee frosting
250 g butter, softened
350 g confectioner’s sugar
3 tbsp. cocoa
2-3 tbsp. strong coffee
Approach
Cinnamon cake
Heat the oven to 200 C convection.
Melt the butter in a saucepan and add the cream and set aside. Whisk the eggs and sugar lightly together. Add the grated marzipan. Mix the flour, vanilla sugar, cinnamon and baking powder in a bowl and whisk it into the batter alternately with the butter/cream mixture. Put the batter in a mold (mine was 25 × 30 cm) lined with baking paper and bake the cake for about 20 minutes. Let the cake cool.
Coffee frosting
Put all the ingredients in a bowl and whisk them to an even soft frosting.
Spread the frosting over the cooled cake. Refrigerate until you’re ready to serve or serve the cake immediately. Enjoy!
