HomeRecipes & MealsCinnamon! hate it or love it. But try baking with it

Cinnamon! hate it or love it. But try baking with it


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The beauty of cinnamon is that if used wisely, it really can make sceptics warm up to it very quickly. It’s getting close to your time to brew that evening cuppa. Why not try a new dessert, let’s say a Cinnamon Cake? The cake transitions as the perfect anytime cake from breakfast to an evening dessert.

Several species of trees in the genus Cinnamon are harvested for their aromatic inner bark, which is then processed into cinnamon. There are countless sweet and savoury recipes, breakfast cereals, snack foods, teas, and traditional foods that benefit from cinnamon’s fragrant condiment and flavouring additive qualities. In addition to cinnamaldehyde, other components of cinnamon’s essential oil, such as eugenol, contribute to the spice’s distinctive scent and flavour.

The taste is one of the kids as they love the cinnamon flavour of the cake. Then, this other factor of it being a cake, which children usually love. This increases the hunger of the children, resulting in an increased appetite.

Enticing Smell

We can all agree that the aroma of cinnamon is one of the warmest and most pleasant. It’s nice to have the house smell like cinnamon, whether you’re baking a pie or not. Furthermore, as noted by Tasting Table, the aroma of cinnamon can effectively mask off-putting odours from the kitchen. And fortunately, there are a plethora of simple methods for making cinnamon powder smell lovely throughout the house.


Cinnamon Cake

This cake is as uncomplicated as its name suggests. A cinnamon syrup glaze replaces traditional frosting, layers, and add-ins. I used butter instead of shortening and quadrupled the amount of cinnamon originally called for after modifying the recipe from all recipes. Without a doubt. That’s how the law is.

It’s lovely and airy.


  • All Purpose Flour
  • Granulated Sugar
  • Cinnamon
  • Baking Powder
  • Salt
  • Unsalted Butter
  • Vanilla 
  • Eggs
  • Milk
  • Granulated Sugar
  • Water


  1. Achieve a silky, creamy consistency by beating the wet ingredients with an electric mixer, and adding the eggs one at a time.
  2. The dry components should be whisked together first, followed by the wet and dry ingredients, and then the milk should be added in increments.
  3. Put the batter into a 10-inch bundt pan that has been oiled and dusted.
  4. Ensure a tester comes out clean after 40 to 45 minutes in the oven at 350 degrees F.
  5. While the glaze is being prepared, let the cake cool.
  6. After you indent the cake with a fork and turn it out onto a wire rack, you can add the glaze.
  7. The slicing and devouring can begin!

Storing the cake

Now that we have told you about the process and which ingredients one requires to make the cake, there might be a possibility that you might make it in a large volume or there is some leftover cake. In such a scenario, one should know how to store it properly.

When stored properly (tightly wrapped in plastic wrap and left out at room temperature for 2 days), leftover cake slices will keep in excellent condition. If you need to keep it for a longer period, chill it, unwrap it, and return it to room temperature before serving.

Putting it in the freezer will make the shelf life even longer. Insulate the cake by wrapping it in aluminium foil and plastic freezer wrap. It has a shelf life of about 2 months if stored correctly. Remove from the freezer the night before serving and let it come to room temperature.

Shopping for the ingredients

You can buy the ingredients mentioned online on food delivery apps like Blinkit, Zepto, Instamart, etc., or in a nearby Kirana store.

Having told you about the Cinnamon cake and its recipe, we would love to hear about your experience of you trying out the cake. Even if you have a recipe different from ours, we would love to know about them. 

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