Country Cinnamon Cake
A moist, cinnamon‑infused cake that balances sweet and spice, perfect for cozy gatherings and quick dessert cravings.
Ingredients
Instructions
- Mix the flour, sugar, baking soda, baking powder, and salt until well combined.
- Add the eggs, margarine, sour cream, vanilla, and remaining sugar; beat until the batter is smooth.
- Fold in the cinnamon and layer the batter with the sugar and cinnamon mixture.
- Bake at 350°F (175°C) for 40 minutes or until a toothpick comes out clean.
- Let cool, then serve.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're out of sour cream, plain Greek yogurt can be a great substitute. To enhance the cinnamon flavor, try adding a pinch of nutmeg or cloves. For added texture, you can mix in some chopped nuts or raisins into the batter.
Serving Suggestions
This Country Cinnamon Cake pairs beautifully with a cup of coffee or tea. For a delightful breakfast, serve it warm with a spread of butter or cream cheese. It also makes a lovely dessert alongside a scoop of vanilla ice cream. Consider serving it with fresh fruit for a refreshing contrast.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, which will keep it fresh for a week. Reheat slices in the microwave for a few seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Country Cinnamon Cake contains roughly 367 calories, with 6g protein, 51g carbohydrates, and 16g fat. It is a good source of protein (13% of the Daily Value), calcium (12% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1147mg per serving (50% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cake may be denser. To retain moisture, consider adding an extra tablespoon of sour cream or a splash of milk.
How can I make this cake more moist?
To enhance moisture, ensure you don't overmix the batter, as this can lead to a dry texture. Additionally, consider adding an extra egg or a bit more sour cream to the mixture for added richness.
Can I freeze this cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap, then in aluminum foil, and store it in the freezer for up to three months. Thaw it in the refrigerator overnight before serving.
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).