butter cinnamom sugar cake

butter + cinnamon + sugar = cake

adapted from Lisa Yockelson, Baking Style; Art, Craft, Recipes

2 3/4 cups unsifted bleached AP flour

1 3/4 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/2 pound (2 sticks) unsalted butter, softened

1 cup plus 3 tablespoons granulated sugar

3 large eggs

2 teaspoons vanilla extract

1 cup plus 2 tablespoons half and half 

cinnamon/sugar topping: 1/2 cup granulated sugar blended with 1 tablespoon ground cinnamon.

Preheat oven to 350*.
Film the inside of a 9x9 by 2-inch pan with nonstick flour-and-oil spray.

For the batter, sift the flouBeat in the eggs one at a time, mixing only until incorporated. Blend in vanilla extract. On low speed, alternately add the sifted mixture in 3 additions with the half and half in 2 additions, beginning and ending with the sifted mixture. Scrape down the sides of the mixing bowl with a rubber spatula to keep the batter even textured. Beat the batter on moderately high speed for 30 seconds. The batter will be very creamy and moderately dense.

Scoop and scrape the batter into the prepared baking pan. Smooth the top with a rubber spatula. 

Bake the cake in the preheated oven for 40 to 45 minutes, or until risen, set and a wooden toothpick comes out clean when inserted 1 to 2 inches from the center. Cool the cake in the pan on a cooling rack for 5 minutes. Sprinkle half the sugar-cinnamon topping evenly over the surface of the cake. The first sprinkling will cause the surface to darken as it absorbs the mixture because the cake is emitting warmth. Let the cake rest for 30 minutes, then sprinkle the remaining sugar-cinnamon topping on the surface of the cake. The dual sprinklings at different cake temperatures with result in an interesting definition of taste and color. Serve the cake cut into squares or fingers directly from the pan.

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