Cinnamon Ripple Cake

Cinnamon Ripple Cake



Cinnamon and sugar mix:
75g castor sugar
75g Brown Sugar
2-1/2 tsp Cinnamon

360g plain flour
75g Sugar
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.


One thought on “Cinnamon Ripple Cake

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s