Grandmas possess a unique talent that sets them apart, a special magic all their own. For my grandma, it was her exceptional baking skills. Raised on a farm, she understood the importance of food and the happiness it brings. While she excelled at cooking, baking held a special place in her heart. I have fond memories of savoring her delectable treats, with her cinnamon cake standing out as a personal favorite.
Drawing on simple pantry staples, many of my grandmother’s baking recipes showcased her ingenuity. Despite limited ingredients, she found countless ways to blend and transform them into a variety of baked goods, from cookies to bread. I cherished watching her work her magic in the kitchen, measuring and combining with care and love to ensure nothing went to waste. It’s a cherished memory that I strive to emulate in my own baking endeavors.
Grandma’s cinnamon cake was a staple at our family gatherings, adored by all for its simplicity and comforting flavors. A fluffy yellow cake topped with cinnamon-sugar, it was a hit among us cousins. The recipe yielded a single, eight-inch cake, but Grandma often made multiples to satisfy our eager appetites. Whether served warm or at room temperature with a dollop of homemade whipped cream, it exuded coziness, simplicity, and deliciousness.
For those eager to recreate this beloved recipe, here are the details:
**Grandma’s Cinnamon Cake Recipe**
By Sara Haas
Serves: 8
Prep Time: 10 minutes
Bake Time: 30 minutes
**Ingredients**
Cake:
– 1 cup (120 grams) all-purpose flour
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon kosher salt
– 2 1/2 teaspoons baking powder
– 6 tablespoons (84 grams) unsalted butter, softened
– 1/2 cup (100 grams) granulated sugar
– 1 large egg, at room temperature
– 1/2 cup (4 fluid ounces) whole milk, at room temperature
Topping:
– 1/2 teaspoon ground cinnamon
– 1 tablespoon granulated sugar
**Directions**
1. Preheat the oven to 350 degrees F. Grease an 8- or 9-inch round cake pan and line the bottom with parchment.
2. In a medium bowl, whisk together the flour, cinnamon, salt, and baking powder. Set aside.
3. Using a stand or handheld mixer with the whisk attachment, beat butter and sugar on medium speed until fluffy and combined (about 2 minutes). Add the egg and beat until well combined.
4. On low speed, add a third of the flour mixture, followed by half of the milk. Scrape down the sides, then add another third of the flour, rest of the milk, and remaining flour. Mix until just combined.
5
Allow yourself a few additional minutes to mix the ingredients individually before combining them. This simple step will yield a cake that is airy and tender, as opposed to being heavy and solid. For more culinary inspiration, check out the article titled “The Breakfast My 101-Year-Old Grandma Has Eaten Every Day for Decades” on ALLRECIPES.
