This cake was inspired by the all time classic cinnamon roll or bun. There have been a few recipes floating about but I took the best of each one and adapted a bit here and there until I was completely happy with it. Luckily, we have had a few birthdays in the Tilly household so I wasn’t short of willing taste testers. No word of a lie: this cake went down a storm each time I baked it and several people have since used this recipe to make it with equal success.
Cinnamon roll cake
Ingredients for the cake batter
150 g softened butter
200 g caster sugar
3 large eggs
1 teaspoon vanilla extract
300 ml low fat sour cream
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
300 g plain flour
Ingredients for the cinnamon swirl
160 g soft butter
130 g light brown sugar
1 tablespoon plain flour
2 tablespoons cinnamon
Ingredients for the icing
5 tablespoons icing sugar
a few drops of milk
1. Cream the sugar and butter together until light and fluffy. Add the eggs one by one. Add the vanilla.
2. Combine the dry ingredients in a separate bowl.
3. Add the dry ingredients into the egg mixture in turn with the sour cream.
4. Make the cinnamon swirl by combining all the ingredients in a bowl until they form a soft paste.
5. Pour the cake batter in a greased, lined tin (I used a 30cm x 20cm rectangular tin). Dollop the cinnamon swirl on top of the batter and swirl around with a knife.
6. Bake in a preheated oven at 180 ºC for 35- 45 minutes (may need a little longer if not using a fan oven).
7. Whilst the cake is baking, make up the icing by whisking a few drops of milk into the icing sugar until it is a thick pouring consistency.
8. As soon as the cake comes out, drizzle the icing on top and leave to cool in the tin.