And as it is the case with most of the simple cake mixtures, you can apply the same rule with this recipe as well: you can make some muffins as shown in this post if you need some party dessert, or you can make a simple rectangle cake that you cut into pieces of your preferred size... :) I've tried both versions and I like them equally. I choose a simple cake whenever I'm in a hurry or don't feel like making dozens of tiny cakes, and I decide for muffins when I have some guests, especially kids.
I found the recipe in a cooking magazine and after a couple of tries and adjustments, I came to this version my family likes the most. I wanted to get a softer cake and a cream with a "purer" and stronger cinnamon flavor and I managed to do so. And here it is!
You'll need the following to make 20-22 medium-sized muffins or a 25x25 cm (or 20x30 cm) big cake:
for the cake:
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Directions:
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3. Meanwhile, prepare the cake batter. Beat eggs and sugar using a hand mixer, until the mixture gets a pale yellow color and triples its volume. Then, add oil.
4. Combine flour and baking powder and gently stir them into the eggs mixture. Divide the batter into 2 equal parts. Add vanilla extract into the first one and stir cocoa powder into the second one.
5. Now, divide vanilla-flavored batter between lightly greased muffin molds (no need for greasing if using silicone ones). Put a heaping teaspoon of the cinnamon cream in the middle of each muffin cup. At the end, cover the cream with the cocoa batter.
If making a cake, all you need to do is to pour the light batter into a lightly greased baking pan, then spread the cinnamon cream (no need to be evenly) and cover with dark batter. And that's it! |
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Note that muffins bake shorter than cake. If making a cake, you'll need to bake it for approx. 30 minutes.
Store them sealed in a box or covered with a plastic foil to keep them soft.
Enjoy and bon appétit!