Dive into the essence of comfort baking with this Cinnamon Sugar Cream Cake, a delicious blend of smooth cream and warm cinnamon sugar, encased in a tender, buttery crust. Every bite of this cake offers a delightful contrast of textures and flavors, making it a perfect treat for those who appreciate the subtle art of baking.
Why You’ll Love This: This recipe combines the rich, tangy taste of cream with the sweet, aromatic warmth of cinnamon sugar, all brought together by a homemade pastry base. Its simplicity belies the depth of flavor, offering a sophisticated take on classic ingredients. Whether you’re a seasoned baker or new to the kitchen, this cake promises a baking experience as enjoyable as the eating.
Perfect Occasion: Ideal for cozy gatherings, afternoon tea, or as a comforting dessert after a family meal. Its inviting aroma and taste make it a hit at holiday celebrations, potlucks, or any occasion that calls for a sweet, homemade touch.
Decoration Tips: Enhance the rustic charm of this cake with a dusting of extra cinnamon sugar on top. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to elevate it further. For a festive touch, garnish with cinnamon sticks or edible flowers for a visually stunning presentation.
Ingredients:
For the Pastry:
- 280g All-Purpose Flour
- 110g Sugar
- 150g Butter
- 1 Egg
- 1 tsp Baking Powder
For the Filling:
- 600ml Heavy Cream
- 600g Sour Cream
- 180g Sugar
- 1 pack Vanilla Sugar
- 3 Eggs
- 75g Cornstarch
Additionally:
- 6 tbsp Cinnamon Sugar
Instructions:
- Prepare the Pastry: Combine flour, sugar, butter, egg, and baking powder in a bowl. Knead to form a dough. Press the dough into a greased 24cm or 26cm springform pan. Chill the pan in the refrigerator.
- Preheat the Oven: Set your oven to 180°C (350°F) with both top and bottom heat.
- Make the Filling: Whisk cornstarch and heavy cream until smooth. Add sour cream, sugar, vanilla sugar, and eggs. Whisk until well combined. Pour the filling into the prepared crust.
- Bake: Place the springform pan in the oven and bake for 50 minutes. After 50 minutes, sprinkle the top with cinnamon sugar and bake for an additional 10 minutes.
- Cool: Allow the cake to cool for at least 6 hours before serving.
Enjoy this delectable Cinnamon Sugar Cream Cake with its creamy filling and a hint of spice, promising a treat that’s as delightful to make as it is to eat. Enjoy!
