Oh boy… this cake is sinful. And comforting…can something be sinful and comforting at the same time? If this cake is any indication, then yes….It’s like a warm hug from your great, great aunt…followed by a slap in the face…does that make sense? Or maybe I have that backward…
The cake is fluffy…like a pancake, but the cinnamon swirl adds pretty marbling and buttery goodness…enough buttery goodness to satisfy old school Paula Deen. The frosting is just the right amount of sweet and creamy.
Sidenote: This was actually made as a sample dessert…my amazing friends are getting married at the end of the summer and I am lucky enough to be doing their wedding dessert (cake wasn’t the only option).
I followed this recipe… mostly. I didn’t have any cupcake liners, so I used two 8 inch rounds, I also cut the sugar in half, made a couple of ingredient additions and substitutions and used my own frosting recipe (which has drastically less sugar).
The frosting recipe is a little more complicated than a regular frosting, but it is so worth the extra step or two. Trust me.
Also, please see my notes on the frosting regarding quantity and sweetness.
By popular demand, here is my version.
Cinnamon Bun Cake
Adapted from Every Craving, via Tasty Kitchen (see link above)
FOR THE CUPCAKE:
- 2-½ cups All-purpose Flour
- 2-½ teaspoons Baking Powder
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon smoked Salt
- 1 stick Unsalted Butter, Softened
- 1 scant cup sugar
- 2 Large Eggs
- 1 cup Heavy Cream
- 1/3 cup sour cream
- 1 Tablespoon Vanilla Extract
FOR THE CINNAMON SWIRL:
- 1/2 stick Unsalted Butter, melted
- 1/3 cups Brown Sugar
- 1-½ teaspoon Ground Cinnamon
- ⅛ teaspoons Salt
*NOTE: I followed the original recipe instructions for the swirl, but it made too much… so I am cutting it in half to save your insulin levels.
FOR THE FROSTING*:
- 8 oz (I think) Heavy Whipping Cream
- 8 oz. Mascarpone, room temperature
- 8 ounces Cream Cheese, Softened
- 3/4 cups Confectioners Sugar**
- A splash Vanilla Extract
- 2 Tbsp. Maple Syrup (please use the real stuff to avoid breaking my heart!)
- 1 tsp. cinnamon
*Note: This makes more frosting than you’ll need. I would suggest dividing your frosting into two dishes then adding the maple syrup and cinnamon to one, saving the other half for a different dessert (mixed with crushed up Newman O’s, or on red velvet cake? Anyone?)… OR you can just half this recipe…I know mascarpone is a bit fancy for a regular old cake, but trust me, it’s worth it.
**Second Note: You’ve probably figured out that I am not a huge super sweet frosting fan..so adjust to your taste.
What to do:
Pre-heat oven to 350. Grease two 8 in round cake pans and set aside.
Make the Cinnamon Swirl
- Melt butter in a small-medium sized bowl over double-boiler. Once melted, remove from heat.
- Stir in cinnamon, sugar and salt until smooth. Set aside.
Make the cake
- Combine dry ingredients in a medium-sized bowl.
- Cream butter and sugar in a large bowl (I use my trusty pastry blender for this…you can also use a mixer).
- Beat in eggs, one at a time (If using the pastry blender, switch to a solid serving spoon or rubber spatula for beating).
- Stir in vanilla and sour cream.
- Beat in milk and flour mixture, adding a little of each at a time until all ingredients are well incorporated.
- This is going to make a pretty thick batter. That’s okay, don’t panic.
- Divide half of the batter into each of the prepared pans.
- Give the cinnamon swirl a quick stir and lightly drizzle 1/3 of it over batter.
- Divide the rest of the batter into each pan and, using a rubber spatula, spread evenly. Drizzle 1/3 of the cinnamon swirl over the top.
- Bake for 20-25 minutes or until a toothpick poked into the center comes out clean. Remove them from the oven and let them cool completely before frosting.
Make the Frosting
- Whip cream to soft peaks, place in refrigerator/set aside.
- Place mascarpone and cream cheese in stand mixer with whisk attachment and beat on medium speed until combined and smooth.
- Beat in vanilla and add in powdered sugar, a little at a time, until completely incorporated.
- Fold in whipped cream by hand (I use a rubber spatula)
- *Refrigerate until ready to use. *See note above.
- Right before frosting, add in remaining ingredients.
- Frost your cake, top with remaining cinnamon swirl.
PS. How to use up the leftover frosting, two ways:
Two weekends ago, Farmer Ben and I went for our semi-regular Saturday morning coffee date, followed by the farmers’ market.
I ordered my usual-unsweetened iced coffee with cream…Ben went for a froo-froo drink.
Actually, allow me to clarify; I contemplated getting a kicked-up, flavored, slushy, coffee drink, but changed my mind, partially because I got the judging eyes from Ben. Then I ordered my iced coffee and he ordered the drink I had decided against.
My jaw dropped and I let him know how shocked I was… and then, something amazing happened. Our barista gave me a brilliant idea.
“You know,” she said, “Chocolate whipped cream on your iced coffee would make it so much better!”
I had never thought of that!
“I’ll allow it,” I replied.
It was delicious.
I’ve been thinking about chocolate whipped cream ever since. It’s the perfect combination, light and fluffy but with just enough give. Not too sweet, yet full of flavor. So simple…yet, just the right amount of … extra.
I’ve felt a need to whip some up and last night was the perfect chance. The hubs and I both had the night off so I volunteered to make dinner.
As the weather has been especially hot as of late, I opted for something simple. Lentil patties over a salad with yogurt sauce…and raspberry sorbet for dessert.
Don’t get me wrong, I love raspberry sorbet as is… but last night, I needed that something extra.
So I made chocolate whipped cream. Then I chopped up a dark chocolate espresso bar that had been hanging out in our cupboard and sprinkled some over the top. Suddenly, a simple dessert was taken to the next level of delish.
I apologize for the photo quality but I couldn’t stand it any longer-I had to wolf this down!
And now, without further ado, here’s the recipe! Per my usual M.O., I didn’t really measure, so the best way to make this is to taste. Enjoy!
Chocolate Whipped Cream:
- 1 cup (1/2 pint) Heavy Cream
- 2-4 tbsp. Powdered Sugar- do this to taste… I prefer a creamy flavor rather than a super sweet, using less sugar.
- 1-2 tbsp. Cocoa Powder- again, to taste. I didn’t really measure but 1 or 2 tbsp. is a good amount.
- A Splash of Vanilla (1-2 tsp.)
Pour heavy whipping cream into a bowl and beat using an electric mixer.
When soft peaks begin to form, slowly add in powdered sugar and cocoa powder to taste, continue to beat.
Add in splash of vanilla.
Beat just until stiff peaks form.
If not using right away, cover and refrigerate. Makes about 2 cups.
Serve over ice cream, fruit, cake or with your favorite coffee. It’s a great life decision.