In 1999, I was was preparing to leave home in Canada, and start a new adventure in England. My aunt gifted me with a cook book set, which I still have 20 years later! Betty Crocker's Old-Fashioned Desserts has some cracking puddings and sweet treats.
Cinnamon Cake is a family favourite. It is a simple recipe, using some staple ingredients, including soured cream. The low fat yogurt sitting in my fridge - a substitute for Greek Style yogurt in this week's grocery delivery - should work equally well in the cake.
Flour and eggs are in short supply in shops at the moment. Luckily, I still have eggs from a previous delivery, and approximately 500g plain flour, (thanks to my sister in law for sending me some of her stash!)
- 180g plain flour
- 190g granulated sugar
- 1 tbsp ground cinnamon
- 1/4 tsp salt
- 115g butter, softened
- 190g yogurt (or soured cream / creme fraiche as per the original recipe)
- 1 tsp baking powder
- 1 tsp baking soda
- 2 eggs
Heat oven to 170 degrees. Prepare either a square pan 9 x 9 x 2 inches (or, if like me, you don't have a square cake pan, a round 9 inch cake tin will work too).
Stir together flour, sugar, cinnamon and salt in a large bowl. Cut in butter until mixture is size of small peas; reserve 60g.
Beat in remaining ingredients on low speed until blended. Beat on high speed 2 minutes. Spoon into pan and spread evenly (it is a thick batter).
Sprinkle the reserves flour mixture over the batter. Bake 30-35 minutes or until toothpick inserted in centre comes out clean.
Result
My first observation was that the cake didn't rise quite as well as usual; the lower fat content of the yogurt could be to blame.
Nevertheless, it was a good cake. It was moist and had a light texture.
We ate it with ice cream, but it makes a perfect snack on it's own. I would usually freeze the extra slices to use in packed school lunches.
Thank you, Betty Crocker for such a versatile recipe!!