Hot Cinnamon Cake
Warm cinnamon-spiced cake with a moist crumb, perfect for cozy gatherings or dessert. Its comforting aroma and sweet flavor appeal to all ages.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch square pan.
- In a large bowl, combine flour, sugar, cinnamon, baking powder, and salt.
- Cut in margarine until the mixture resembles cornmeal.
- Add milk and beat well until smooth.
- Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Serve warm with whipped cream or vanilla ice cream.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half the margarine with unsweetened applesauce for a healthier option. If you prefer a stronger cinnamon flavor, increase the amount of cinnamon to 3 tablespoons. This cake is also great with a dash of nutmeg for added warmth. Always check for doneness a few minutes before the stated time to prevent overbaking.
Serving Suggestions
This cake is delightful served warm, topped with a generous dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for an afternoon treat. Consider serving it alongside Rum Coffee Strips for a delicious dessert spread that will impress your guests.
Storage & Reheating
Store any leftover Hot Cinnamon Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or warm it in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Cinnamon Cake contains roughly 94 calories, with 2g protein, 18g carbohydrates, and 2g fat. It is a good source of calcium (14% of the Daily Value) and vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 1159mg 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 half or all of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. Just keep in mind that the texture may be denser, so it might require slight adjustments in liquid to achieve the desired consistency.
What can I do if my cake is too dry?
If your cake turns out dry, ensure you are measuring your flour correctly and not overmixing the batter. You can also add a simple glaze made of powdered sugar and milk to moisten it. For future baking, consider adding a bit more milk or reducing the baking time slightly.
Can I freeze Hot Cinnamon Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When you're ready to enjoy it, thaw it overnight in the refrigerator, then bring it to room temperature or warm it slightly 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).