Cinnamon Cake
10.5 ounces cake flour (3 cups lightly sifted into the measuring cup, but I weigh mine)
3 teaspoons baking powder
3/4 teaspoon salt
1-1/4 cup super-fine granulated sugar (just pulse regular granulated sugar in a food processor)
3 teaspoons cinnamon, divided
4 ounces unsalted butter, room temperature (8 tablespoons or 1 stick)
1-1/2 cup heavy cream, divided
2 large eggs
3 large egg yolks
1 teaspoon pure vanilla extract
6 drops cinnamon oil
1 tablespoon brown sugar
Preheat the oven to 350 degrees F. Prepare 2 eight-inch cake pans by greasing with shortening, lining with greased parchment rounds, and coating with flour. Combine cake flour, baking powder, salt, sugar, and 1 teaspoon cinnamon in the bowl of a stand mixer. Mix on low for at least 10 seconds. Add butter and 3/4 cup of the cream and mix on low until moistened. Turn to medium speed and mix for an additional one and a half minutes. If using a hand mixer, switch it to high speed for this step.
Whisk together in a medium bowl 1/4 cup cream, the eggs, the egg yolks, vanilla, and the cinnamon oil. Add to the flour mixture in three portions, mixing first on low then on medium (or high if using a hand mixer) for 20 seconds after each addition.
In a separate glass or metal bowl, mix the remaining 1/2 cup cream until soft peaks form. Gently fold the whipped cream into the batter until fully incorporated.
In a small bowl, combine the remaining 2 teaspoons cinnamon with 1 tablespoon brown sugar and 1/4 cup of the batter. Mix well and fold into the remaining batter until it is streaked throughout the batter. Pour gently into prepared pans and bake for 40 to 45 minutes or until the top springs back when touched gently with a finger and a toothpick inserted into the center of the cake comes out with moist crumbs clinging to it. The cake should NOT pull away from the sides of the pan before you take it out of the oven. If it does, you have baked it too long.
This cake is excellent with vanilla buttercream. I was also thinking that it would be very good with caramel buttercream, too. If you don't have cinnamon oil, it will still be excellent. The cinnamon flavor won't be quite as pronounced and you could add another teaspoon or two of ground cinnamon instead. It still won't be quite the same, but it will still be delicious! Keep in mind also that if you scoop out the flour or even spoon and level, you will likely get more than 10.5 ounces, so if you try this recipe and the cake is dry, try using a little less flour next time. I know not everyone has a kitchen scale to weigh the ingredients!
If you substitute all-purpose flour, know that your cake will not be as tender and may be more dry. All-purpose flour weighs more than cake flour, so 3 cups may be a bit too much. I encourage you to try cake flour, though, as it does make a difference in cakes. You will be amazed at how tender your cake can be!
I hope you all enjoy this cake as much as I have!!
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