This cake is better known as Amish Cinnamon Bread, and it's actually moist cake. Not sure why it's called bread. I've made it several times since about 2014 but I don't know what site it came from. This particular recipe comes from Lil' Luna. It's identical to all the other Amish Cinnamon Bread recipes but she uses a bit more cinnamon, so I went with her recipe. The recipe has no salt in it so I added 3/8 t. but it needs more, another 1/8 t. The full recipe makes two large 9x5 (2 qt.) loaf pans. I made just a quarter of the recipe and it makes an 8" round/1 qt. loaf pan's worth of cake and I used a 1 qt. loaf pan. It baked in exactly 30 minutes.
I added two tablespoons of ground toasted pecans to the batter and 1/2 t. vanilla extract. You're not supposed to stick a knife through the batter and swirl it around but I did slightly but you can't see it that well in my photo. The cake is very most. I don't like how the top gets hard from the sugar layer. You can see in the photo below that it's a hard, thick topping that cracked when I lifted it out of the pan. I made a glaze for mine.
My glaze: 1 T. melted butter, 1 T. cool water, 1/4 t. pure vanilla extract, 1/8 t. pure almond extract, 1 c. powdered sugar. Mix well and pour over cooled cake.
No comments:
Post a Comment