Saturday, 30 August 2014

Cinnamon Coffee Cake


Weekends are always relaxing. With little worries about deadlines and less running around there is always a lot of spare time for personal work. While lopping the wayward branches of trees, we came across a heap of leaf skeletons. We were enthralled as much as intrigued to see how beautifully the skin had come off revealing an intricate network of veins that make up the structure of the leaf and transporting vital nutrients to the plant. We started picking them up carefully, selecting the ones that were not damaged for using them as bookmarks. 


A good downpour left the surface of Earth wet and sweet smelling. Water collected in the leaves shone like gems as the rays of the Sun fell on them….a strong gust of wind had them all rolling down and falling in unison like a freak meteoric shower.


I made Cinnamon Coffee Cake. 

A simple and lovely cake that is easy to bake and great in taste.


Cinnamon Coffee Cake
Adapted from www.cooks.com 
Ingredients
1 cup all-purpose flour
½ stick butter (50 gms or 4 tablespoons), melted
½ cup sugar (reserve 2 tablespoons sugar to sprinkle on top, powder the rest)
½ cup milk
1 egg
3 teaspoons baking powder (scant)
1 teaspoon ground cinnamon
½ teaspoon salt
Method
Pre heat oven to 180 degrees C. Grease and line one 6 inch round cake pan.
Whisk together all-purpose flour, baking powder, ½ teaspoon ground cinnamon and salt.
In a deep bowl mix butter, milk, egg and powdered sugar.
Add dry ingredients and stir till you get a smooth lump free batter. Do not over mix.
Pour in the prepared pan. Sprinkle ½ teaspoon cinnamon and 2 tablespoon sugar. Bake for 25 minutes.
Insert a skewer to test for doneness. Cool in the rack, slice when cold.

My notes: 3 teaspoons of baking powder looked too much to me. But the cake rose very well and tasted very good. The crumb was light, airy and a little dry.

20 comments:

  1. I was looking to bake a small cake for my colleagues and this one sounds perfect for it! Got to make this today!

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  2. Coffee Cake!! I baked a coffee cake too two days back :) What lovely fragrance, right?! I like the addition of cinnamon into the coffee cake. I made a Coffee Almond cake, will be posting the recipe soon. And those leaf skeletons... what beauties! Nature is simple marvelous and I love the way you admire and photograph all the beauty it has in offering. Thanks for sharing it with us too!

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  3. This was the very first thing that I ever learned to cook in home economics Namita only we called it "cinnamon tea cake" I guess its all in the beverage ;)

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  4. I was searching for coffee in the ingredients and then realized it must be one of those cakes you pair with your tea/coffee. The baking powder sounds a lot too but since it is tried and tasted by you, I am so planning to make it today. Your beautiful pics speak volumes about your love for nature and I can only pray to see with you all the beauty that you capture in person someday :)

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  5. Love the fresh feel of your blog and the extremely doable healthy recipes! Just baked this coffee cake with my kids. Used whole wheat flour and the results are unbelievable light and fresh!

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    Replies
    1. Thank You Chandra! I also believe in baking cakes with whole wheat flour. The cake tastes a lot better, is healthier and is filling! I liked the fact that you tried it out with atta.

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  6. hi namitha - I stumbled upon you blog through one of your posts in the artisan bread page in FB. I love your blog and it is very refreshing to visit. It has been a long cherished dream for me to live near the himalayan foothills and live my dream vicariously through your blog :) I also share your passion for baking breads, and find your recipes very simple, honest and soulful.

    Specific to this recipe, have you tried an eggless version? I am thinking of substituting 1/4 cup curd for an egg in this recipe. Any suggestion?

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  7. Hello Prasanna, Thank you for your lovely comment that made me smile :). Yes, living in the Himalayan foothills is a great experience. The avian fauna, the birds, butterflies are your companions. We do lack the amenties of a big city but living with nature is soothing.
    Prassana, yes, go ahead with curd, start with 1/4 cup and adjust the quantity to get the right consistency. Hope the egg less version comes out well and you enjoy it.

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  8. Hi namitha.. love ur blog as well love this cake.. Please help me out to replace the egg in this. Thanks a ton and thanks in advance.

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    Replies
    1. Hello Madhu, This cake is flavourful and very light. From my experience, i can say that the recipes where eggs are used as binding agents, flaxmeal (1 tb flaxmeal stirred in 3 tb water) works wonders. How ever i have not tried this one without eggs. I would suggest that you go ahead with flaxegg. Hope the cake comes out well. Do share your experience. Happy Baking!

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  9. Thanks a ton namitha..sure will share.. Once again thanks

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  10. Hi Mam,

    Tried this cake yesterday..I liked it with little chocolate sauce...the batter was not flowy...but little stiff like Brownie batter. Also, my Mom in law found it salty (same as our relation :)) is that bcoz of the baking powder....

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    1. Hi Avni, ha ha ha ....i loved your sense of humour :) Avni, in the beginning, 3 teaspoons of baking powder looked on the higher side to me. But the cake came out well though a little dry. Good you had it with chocolate sauce. In case if you wish to try it again, reduce salt and add 1/4 teaspoon only. I guess that would be the right quantity.

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  11. Thanks Mam...will surely try again

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  12. Namita... ur blog ..god im in love... lots to do post reading your blog... hugs and thanks for such wonderful recipes.... Just a small clarification.. the above cake says Cinnamon Coffee Cake ... but how much coffee must we add ...

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    Replies
    1. Hi! Thank you for visiting my space and for your kind words. In the beginnning, i too thought that coffee cake must have coffee as one of the ingredients. But later realised that coffee cake is so called because it is served with coffee. This is a lovely cake. Hope you try it out and enjoy it! Hugs and best wishes!

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  13. hi Namita, thank you so much for this recipe. my daughter helped me to bake this and believe me for the first time, it baked really well. she is delighted and infact she has been pushing me to keep truing. till now i failed around 15 times to bake a cake. but today it was a delight to see the skewer come out clean. this cake measurements were perfect for a small size. thank once again and your blogs are a delight to read.-padmajaa

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  14. hi Namita, thank you sonkuch for this recipe. i could successfully bake it properly for the first time. i failed to bake a cake 15 times till now and my daughter has been pushing me to keep trying. she helped me today to bake it. it is yum. this quantity was perfect for the size of the cake i was looking for. and your blog are a pleasure to read. thank uou onfe again. wish you and your family a very happy new year and many more happy peaceful life in the hills

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  15. Hi Namita, I started loving cake making after coming across your blog and trying few recipies. In the above cinnamon cake can we use another alternative for egg?
    I want to bake an eggless cinnamon cake.

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  16. Hello, I am so happy that you have started baking and wre loving it. In this recipe, you may use 1/4 cup thick curd in place of an egg. You can also use flax egg. To make one flax egg take 3 tablespoons water in a bowl. Add 1 tablespoon of raw flax meal. Whisk with a fork. Refrigerate. This step is important. Refrigerate for about an hour. This gives it the consistency of an egg white. Add it to the recipe. It acts as a binder and makes the cake soft.

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