Cinnamon Sweet Cake
A wholesome cinnamon sweet cake with nutty whole wheat and unbleached flours, balanced by the warmth of cinnamon. Its moist, tender crumb makes it perfect for breakfast, snacks, or dessert, appealing to health-conscious bakers craving comforting, flavorful treats suitable for all ages.
Ingredients
Instructions
- Beat together olive oil, Egg Beaters, and skim milk.
- Add sugar, whole wheat flour, unbleached flour, baking powder, and salt; beat until smooth.
- Spoon the batter into an 8 x 8-inch Pam-sprayed pan.
Tips & Substitutions
For a lighter version, substitute half of the olive oil with unsweetened applesauce. You can also swap the skim milk for almond or oat milk for a dairy-free option. Make sure to use fresh baking powder for the best rise. This cake can also be enhanced with spices like nutmeg or vanilla extract for additional flavor. Try pairing it with a scoop of vanilla ice cream for a delightful dessert.
Serving Suggestions
Serve the Cinnamon Sweet Cake warm or at room temperature, dusted with powdered sugar or cinnamon for an elegant touch. It pairs beautifully with coffee or tea for breakfast or as a snack. For a heartier meal, consider serving it alongside fresh fruit or yogurt. This cake also makes a lovely addition to brunch spreads, alongside dishes like the Old Fashion Custard Pie.
Storage & Reheating
Allow the cake to cool completely before storing. Place it in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds. For a warm dessert, serve it with a drizzle of honey or maple syrup.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Sweet Cake contains roughly 763 calories, with 9g protein, 76g carbohydrates, and 47g fat. It is an excellent source of iron (30% of the Daily Value) and calcium (27% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 772mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular eggs instead of Egg Beaters?
Yes, you can substitute 1/4 cup of Egg Beaters with one large egg. Just beat the egg before adding it to the mixture. This will give the cake a richer flavor and slightly different texture, but it should still work well in this recipe.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the whole wheat flour and unbleached flour with a gluten-free all-purpose flour blend. Ensure that the baking powder is also gluten-free. The texture may vary slightly, but it will still yield a delicious cake.
Can I add nuts or fruits to the cake?
Absolutely! Chopped nuts such as walnuts or pecans, or even dried fruits like raisins or cranberries can be added to the batter for extra texture and flavor. Just ensure to adjust the baking time slightly, as added moisture from fruits may require a bit longer to bake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).