Cinnamon Bun Sockerkaka
Servings: 8 slices
Ingredients
Cake:
- 10g (1 tbsp) butter (melted)
- 200g (1 cup) sugar
- 2 eggs (medium)
- 1 tsp vanilla essence
- 150g (1¼ cups) white spelt flour (see note 1)
- 2 tsp baking powder
- 100g (¼ cup + 3 tbsp) butter (melted)
- 200ml (¾ cup + 1 tbsp) milk
Cinnamon sugar:
- 2 tsp cinnamon
- 40g (¼ cup) brown sugar
Decoration:
- pearl or powdered sugar
Instructions
- Melt the 10g butter and using a brush, slather it all over a 1½ litre (approx. 6¼ cups or 50¾ fluid oz) cake pan (see note 2).
- Pre-heat the oven to 175°C (350℉).
- Melt the second amount of butter (100g or ¼ cup + 3 tbsp) butter and set to one side.
- Beat the sugar and eggs together until light and fluffy. Add the vanilla.
- Combine the flour and baking powder and add to the wet ingredients.
- Lastly, add in the butter and milk and mix just until combined.
- Mix the brown sugar and cinnamon together.
- Pour half of the batter into the prepared pan and sprinkle over the cinnamon mixture.
- Using a knife, swirl the sugar into the batter. Pour over the remaining batter.
- Bake for around 35-40 minutes, until an inserted skewer comes out clean. Baking times may vary according to the pan you use, so start checking at around 30 minutes.
- Leave the cake in the pan until completely cold (it's very soft and a little delicate) and then turn out.
- Sprinkle with pearl sugar or powdered sugar. Slice and enjoy!
Notes
Disclaimer: I use scales to measure my ingredients but have included cups and ounces to help my readers. Because I have not used imperial measurements myself, results cannot be guaranteed if you choose to use cups and ounces.
- You can use spelt or regular flour for this recipe (just use the same amount).
- I used the kind we have in Sweden for making sugar cakes, but you can use a bundt or savarin.
