Today’s installment I’m Calling a Cinnamon Ripple Cake and it’s my cake version of a pull apart or monkey bread. It is really easy to make and I encourage anyone at any skill level to have a go. My house recently went through a craving for things with cinnamon and sugar and the idea was to find something new instead of Cinniscrolls. My wife told me about monkey bread and suggested I check it out on Pinterest, so I did. While I do enjoy making bread every now and then I was having a Verruca Salt moment. You know from Charlie and the Chocolate Factory? I want it! and I want it NOW!! So no time to waste waiting for bread to proof. I searched for yeast free breads and quick monkey breads got a few ideas and worked on my own concoction. At the end of the day its kinda cake, kinda scone, kinda monkey bread, but it definitely is delicious and you’ll just want to keep eating it.
So lets get started, the first job is to get your cake tin ready. I normally make this in a bunt pan because that’s how all the monkey breads that I saw were done but for this post I multiplied the recipe by one and a half and made a 9″ round. (It needed to feed a few extra mouths). Then make your cinnamon and sugar mix in a bowl. For this I use cinnamon, white sugar and brown sugar. Mix it together until it is well combined and no lumps.
Next in a jug or small bowl add the milk and lemon juice. If you happen to have buttermilk lying around you could use that too but this will give you the same thing. You can also drop the egg yokes and vanilla in there and give it all a bit of a mix and leave it while you get your dry ingredients sorted.
The next part is where it turns into the “kinda scone”, add all the dry ingredients into a bowl and give it a quick whisk to evenly disperse. Now cut the cold butter into cubes and cut it into the flour like you would when making scones until it forms a crumb texture. I use my bowl scraper which had a straight edge to cut in the butter as you can see in the picture below.
Now pour in the liquid and fold it in until just combined if the mix seems a little wet then you can add a little more flour but you shouldn’t need much. Using a desert spoon, spoon a dollop ( somewhere around golf ball size) into the cinnamon and sugar mix and form a rough ball shape then transfer it into the cake tin.
Continue doing this until the you have used up all the mix, layering the balls on top of each other. It should look something like this.
Sprinkle some of the left over cinnamon mix on top and don’t be worried if there are gaps, as the cake rises it will fill them. In the bunt pan this takes about 35 – 40 minutes to bake and this round took about an hour and came out looking like this.
If you like you could finish there, a crusty sugary outside with rivers of gooey cinnamony goodness inside but by now you should know I don’t stop there! To top it off I added a sweet buttery vanilla glaze over the top.
The results are amazing and it tastes awesome! So much so my son has already put in his order for this cake for his birthday lunch with the extended family in May. Again this is super easy to make and each one is unique with the cinnamon ripples running through the cake. Depending on how you stack the blobs of dough the center might end up a little gooey like this one (obviously not if you use a bunt pan).
But just embrace the sugary rush! It’s all part of the uniqueness of the cake.
Below is the recipe so you can give it a go, I’ll also add it to the recipe tab to make it easier to find for next time. Make sure you let me know how you go with it, Id love the feed back.
Not sure when the next post will be I have my first ever wedding cake in less than 3 weeks and I am now busily preparing for that so my guess the next one will be after that. Sorry to keep you hanging till then but if I can manage it, there might be a sneaky post before. We’ll see how we go. Till then,
Thanks for Readin’
Cinnamon Ripple Cake
Cinnamon and sugar mix:
75g castor sugar
75g Brown Sugar
2-1/2 tsp Cinnamon
360g plain flour
1-1/2 Tbs Baking Powder
1/2 tsp Salt
170g Cold Butter
1 cup (250ml) Milk
1 Tbs Lemon Juice
2 Egg Yokes
1-1/2 tsp Vanilla
75g Melted Butter
75g Icing Sugar
1 tsp Vanilla
- Grease an 8″ bunt pan.
- In a bowl place the sugar, brown sugar and Cinnamon and mix till well combined.
- In a jug or small bowl add the milk, lemon juice, vanilla and egg yokes. Mix just to break up the yokes and set aside.
- In a large mixing bowl add the flour, sugar, baking powder and salt and whisk to combine.
- Next add the diced butter and cut it into the flour mix till it forms a crumb.
- Add the liquid ingredients and fold them in until it is just combined.
- Using a spoon place a dollop of mix in the cinnamon and sugar and coat.
- Place the coated balls into the cake tin layering them on to top of each other.
- Once all the mixture is in the pan sprinkle some of the remaining cinnamon sugar mix over the top.
- Place in a 180C oven for 35 -40 mins.
- Allow to cool in the pan for 5-10 mins before turning out onto a cake rack.
- To make the glaze, melt the butter add the icing sugar and vanilla and mix to form a runny paste.
- Pour over a cool or slightly warm cake.