A Seasonal Favourite.....Cinnamon Swirl Cake

I was delighted to have my recipe for this cake featured in last weeks Southern Star newspaper in Nora Strong's column... it was also lovely to meet Nora and show her a little about our life here and all we are trying to do. 

So, for those of you who are not living locally here in West Cork here is another one of our favourite recipes for winter (and nearly anytime of the year! LOL) - we love Cinnamon Cake around here. It's a great warmer, tastes lovely and has anti-inflammatory properties that are supposed to be great for balancing blood sugar.

And, this recipe is so easy.....especially once you make it a couple of times and memorize it. Then, you can adapt it to nearly anything such as carrot cake (omit the cinnamon and brown sugar) add in 1/2 cup grated carrot and some spices such as cloves and allspice....Hmmm...that sounds nice too!

Nothing like a little piece of cake on a rainy afternoon along with a cup of dandelion coffee.....and to make it extra special, I make my own Bourbon vanilla extract which adds a lovely element to any baking. As well as my own eggs, our goat's milk and fresh yogurt. With all of this goodness, this cake can't be beat. 

Make your own at home and drop by my market stall for a slice.....

April Danann's Cinnamon Swirl Cake

Cake
3 1/2 cups flour
1 1/4 cup sugar
2 teaspoons baking powder (or a little more)
pinch salt
1 cup milk plus 3 tablespoons if needed
2 – 3 tablespoons yogurt
3 eggs
½ cup melted butter
1 tsp homemade vanilla extract if you have it

Swirl
1 cup butter (soft, not melted)
1 cup dark brown sugar
1 tablespoon cinnamon
2 tablespoons flour

Topping
½ cup powdered sugar
1 - 2 teaspoons goat's milk

To make the cake sift the dry ingredients together in a deep mixing bowl. In a separate bowl, whisk the eggs together with milk, vanilla and yogurt. Add the wet ingredients to the dry flour mixture, mix well. Add the extra 3 tablespoons milk if batter too thick.

In the meantime, melt the butter over low heat – cool a little, then slowly add to the cake batter folding over until well blended. Scrape into a square, greased or lined baking tin (deep is better) until evenly spread over the bottom.

To make the cinnamon swirl place all ingredients into a bowl or small pot and mix well until it is thick and creamy looking. Spoon this carefully over top of the cake batter starting from each corner, working your way in – then using a knife, pull the cinnamon mixture throughout the batter.

Bake at 180C for about 30 to 35 minutes until a toothpick comes out clean at the centre of the cake. Let cool in tin. Before serving, mix together powdered sugar and milk into a thin icing and spoon overtop.

Cut into squares….enjoy with a herbal coffee!

April

Cinnamon Swirl Cake - available in my market stall Bantry & Skibbereen