Updated: Jun 4
Cake!! Cake with a yummy cinnamon swirl and tangy frosting. Cake that comes together in with minimal effort and will make the house smell awesome. Cake.
Yield: one very tall 8x8 or 9x9 cake. Make sure your cake pan is at least 2 inches tall.
Brown-sugar-cinnamon swirl 1/2 cup (110 grams) light brown sugar, packed 2 teaspoons (4 grams) cinnamon Cake 6 tablespoons (3 oz) unsalted butter 2 T (1 oz) cream cheese 1 cup granulated sugar 1/4 cup canola oil 2 large eggs, at room temperature 1 1/2 cup full fat greek yogurt 2 teaspoons vanilla extract 2 teaspoons baking powder 1 teaspoon baking soda 1 1/4 teaspoon fine sea salt 2 2/3 cups (360 grams) all-purpose flour
Cinnamon spice frosting 11 tablespoons unsalted butter, room temperature, cut into 12 pieces
2 tablespoons cream cheese 1 3/4 cups confectioners’ sugar, sifted pinch salt 3 tablespoons yogurt (or buttermilk, if you have it on hand) 1 1/2 teaspoons cinnamon 1 teaspoon white vinegar 1 teaspoon vanilla extract Directions
To make the brown-sugar-cinnamon swirl: In a small bowl, mix together the brown sugar and cinnamon. Set aside.
To make the cake: Preheat the oven to 350 degrees F (177 C). Grease a 9 x -9-inch cake pan and line with parchment paper, letting the excess fall over the sides.
Place the butter in a medium, heavy-bottomed saucepan and melt over medium heat. Once melted, continue cooking and look for small bronze bits settling on the bottom of the pan, around 3 to 5 minutes. Meanwhile, combine the cream cheese and sugar and oil in a large bowl. Once the butter is nicely browned, pour the hot butter into the large bowl with the sugar. Let it cool 5 minutes.
Once it’s cooled a bit, whisk until smooth. Add in the eggs and whisk for 2 minutes until thick. Add in the yogurt, vanilla, baking powder, baking soda and salt and whisk until everything is well blended. Stir in the flour until just combined. Pour half of the cake batter into the prepared pan. Smooth the top a bit and sprinkle the brown-sugar-cinnamon swirl evenly over the batter. Cover with the remaining batter, smooth the top once more.
Bake for 45 minutes in the center of the oven or until the top is puffed and lightly bronzed and the cake bounces back when gently pressed in the center. Let the cake cool for 10 minutes in the pan before using the parchment overhang to lift it from the pan. Place the cake on a rack to finish cooling.
When ready to frost, move the cake to a serving platter or plate.
To make the cinnamon spice frosting: In the bowl of an electric stand mixer fitted with the paddle attachment (or using a hand mixer; or working by hand), mix the butter, sugar and salt on medium until blended. Add in the yogurt/buttermilk, cinnamon, vinegar, and vanilla and continue to mix on medium until smooth, light and fluffy. Using an icing spatula or a table knife, frost the cooled cake. If you’d like, dust some cinnamon over the top of the cake. Enjoy!