Description
This Fluffy Cinnamon Sugar Donut Cake is a moist and tender cake infused with warm cinnamon flavor and topped with a delightful cinnamon sugar crust. Perfect for breakfast or dessert, the cake combines creamy butter and sour cream with a tender crumb that’s light and airy, baked to perfection in an 8-inch pan.
Ingredients
Cinnamon Sugar Coating
- 60g raw / turbinado sugar
- 1/2 tsp cinnamon
Cake Batter
- 150g unsalted butter, at room temperature
- 320g granulated sugar
- 1 Tbsp vanilla extract or vanilla bean paste
- 2 large eggs (about 110g, not including the shell), at room temperature
- 165g sour cream, at room temperature
- 250g all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp kosher salt (use less if you are using table salt or salted butter)
- 1/4 tsp cinnamon
Instructions
- Prepare Pan and Cinnamon Sugar: Preheat your oven to 330°F (165°C). In a small bowl, mix the raw sugar and cinnamon. Thoroughly grease an 8-inch (20cm) square baking pan with butter, then dust it generously with the cinnamon sugar mixture, ensuring an even coating on all sides. Shake any excess sugar mixture back into the bowl. Chill the pan in the refrigerator until ready to fill to help set the butter.
- Cream Butter and Sugar: Using a stand mixer or electric hand mixer, beat the unsalted butter, granulated sugar, and vanilla extract on medium-high speed until the mixture becomes very light and fluffy. This should take several minutes.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Then beat the mixture on high speed for an additional 2 to 3 minutes until it thickens noticeably and looks airy.
- Mix Dry and Wet Ingredients: Measure the sour cream into a small bowl. In a separate medium bowl, whisk together the flour, baking powder, salt, and cinnamon until evenly combined.
- Combine Flour and Sour Cream: Gradually add the flour mixture and sour cream alternately to the butter mixture, starting and ending with the flour. Add the flour in three portions and the sour cream in two, mixing briefly after each addition. Finish by folding gently with a spatula to ensure even incorporation without overmixing.
- Fill the Pan: Transfer the batter to the prepared pan. Smooth the surface with a spatula or the back of a spoon, eliminating any large air bubbles for an even bake.
- Add Cinnamon Sugar Topping: Sprinkle the remaining cinnamon sugar evenly over the top of the batter.
- Bake: Place the pan in the oven and bake for 45 to 50 minutes. The cake is done when the center springs back lightly when pressed and a skewer inserted into the middle comes out clean or with only a few moist crumbs attached.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan. Cut into 16 pieces using a plastic knife or scraper—especially if using a non-stick pan—to prevent damage.
- Storage: Store the cake at room temperature in an airtight container for up to 4 days. To refresh the cake after a day or two, warm portions briefly in the microwave before serving.
Notes
- Using room temperature ingredients (butter, eggs, sour cream) ensures a smooth, uniform batter and better texture.
- Chilling the buttered pan with cinnamon sugar helps keep the sugar coating intact during batter pouring.
- If using table salt instead of kosher salt, reduce the amount to avoid over-salting.
- For best results, do not overmix the batter after adding flour to avoid a dense cake.
- The cake can be gently warmed in the microwave to refresh stale pieces.
- If a plastic knife is unavailable, use a non-metallic scraper to avoid scratching the pan.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American