I know it's not long since Christmas has passed and I still have Christmas cake in the cake tin, but I was wanting something different with my hot drink today. It's been snowing all day and I just wanted to sit down with a hot drink and a piece of cake and watch the snow fall.
I did not want heavy fruit cake, however. I wanted something much lighter. I also did not want a cake that was going to be hanging about for any more than a day or two.
When I discovered this cake on Your Home-Based Mom, it looked perfect! Sized just for two people. Easy to put together. Not complicated.
I adapted it to reflect British/European measures so that it could be easily baked on both sides of the pond. I baked it in a 5 by 7-inch shallow casserole dish, which worked out very well. I dare say a 7-inch square dish would also work. I would not go much larger than that or you will have a flat cake.
It is supposed to be the right size for two people, and it is, if you are hearty eaters. I think it cuts better into four servings, which means you can enjoy it on the first day and then again, a second day. It's up to you! In any case, it is so delicious it won't be hanging around for very long in the cake tin! There is no waste here!
WHAT YOU NEED TO MAKE CINNAMON SWIRL CAKE FOR TWO
Just a few simple ordinary baking cupboard ingredients. There is nothing out of the ordinary here.
For the cake:
- 3/4 cup (94g) all-purpose plain flour
- 1/8 tsp salt
- 1/4 cup (50g) granulated sugar
- 1 tsp baking powder
- 1/4 cup + 2 TBS (90ml) whole milk
- 2 TBS beaten egg
- 1/2 tsp vanilla
- 2 TBS butter, melted
- 1/4 cup (57g) butter, softened
- 1/4 cup (50g) soft light brown sugar, packed
- 1/2 TBS plain all-purpose flour
- 2 tsp ground cinnamon
- 1/2 cup (65g) icing sugar, sifted (confectioners, powdered)
- 1 TBS whole milk (may not need it all)
- 1/4 tsp vanilla extract
To measure the flour if using cups, spoon into the cup and level off with the flat edge of a knife. I used unbleached flour. I also used kosher salt as that is what I have in the house.
Whole milk because all I have is whole milk. You will not need all of one egg beaten, only 2 TBS of it. Don't be tempted to use the whole egg or your consistency will be off. You want a sturdier cake batter to stand up to the cinnamon filling/swirl.
You can use more or less cinnamon in the filling, according to your own taste. I found 2 tsp right for me. The original recipe called for 1/4 TBS. I couldn't be bothered to figure out how much that was. Perhaps 1 1/2 tsp?
Do let the cake cool before glazing it or the glaze will just run off of the cake.
HOW TO MAKE CINNAMON SWIRL CAKE FOR TWO
This was very simple to make, using the one bowl method for the cake batter. I used a small ceramic casserole to bake mine in (5 by 7 inches in size.) I would not go much larger than that.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a baking dish that is 5 by 7 inches in size (should hold 3 cups or 1 1/2 pints). Set aside.Measure the ingredients for the cake into a bowl in the order given and beat together until smooth. Spread this batter into the prepared baking dish.
Stir the ingredients for the cinnamon filling together until smooth and amalgamated. Drop by tsp over the top of the cake batter. Using a round bladed knife swirl the cinnamon mixture into the cake, cutting through lengthwise and crosswise.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.Leave to cool until just warm, then lift out to a serving platter.
Whisk all of the glaze ingredients together until smooth, using only enough milk to give you a drizzle glaze.
Drizzle the glaze over the cake decoratively and leave to set before cutting into squares to serve alongside your favorite hot beverage.
This was a lovely little cake. It was filled with loads of pockets of the sweet cinnamon mixture, which gets all gooey when it is baked into the cake. Mine did take longer to bake than the original recipe and I have reflected that in the recipe. I am not sure if it was my oven or the size of my pan.
In any case this was delicious. It was purported to serve two, but I think that you can easily get four normal servings from this tasty cake. I enjoyed with a hot cup of orange spiced herbal tea. What a treat this was!
If you are a smaller family or are a fan of small batch cakes, then you might also be interested in the following delicious offerings!
ANGEL FOOD CAKE FOR TWO - This is quite simply my favorite small-batch cake. It is light and fluffy and every bit as delicious as a regular sized angel food cake. Low in fat and beautiful served with fresh berries and cream.
7-UP SHEET CAKE (SMALL BATCH) - There is no leavening in this recipe. Instead, it relies on the carbonation of the 7-Up soda to give it lift. It has a beautiful texture and flavor. Tender and moist, it is delicious. Glazed with a tangy lime-flavored glaze and beautiful served with fresh fruit.
Yield: 2 with leftoversAuthor: Marie Rayner
Cinnamon Swirl Cake for Two
Prep time: 15 MinCook time: 30 MinTotal time: 45 MinAll the flavors of your favorite cinnamon rolls except in cake form. This is perfect served with a hot drink. Delicious!Ingredients
For the cake:- 3/4 cup (94g) all-purpose plain flour
- 1/8 tsp salt
- 1/4 cup (50g) granulated sugar
- 1 tsp baking powder
- 1/4 cup + 2 TBS (90ml) whole milk
- 2 TBS beaten egg
- 1/2 tsp vanilla
- 2 TBS butter, melted
- 1/4 cup (57g) butter, softened
- 1/4 cup (50g) soft light brown sugar, packed
- 1/2 TBS plain all-purpose flour
- 2 tsp ground cinnamon
- 1/2 cup (65g) icing sugar, sifted (confectioners, powdered)
- 1 TBS whole milk (may not need it all)
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a baking dish that is 5 by 7 inches in size (should hold 3 cups or 1 1/2 pints). Set aside.
- Measure the ingredients for the cake into a bowl in the order given and beat together until smooth. Spread this batter into the prepared baking dish.
- Stir the ingredients for the cinnamon filling together until smooth and amalgamated. Drop by tsp over the top of the cake batter. Using a round bladed knife swirl the cinnamon mixture into the cake, cutting through lengthwise and crosswise.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Leave to cool until just warm, then lift out to a serving platter.
- Whisk all of the glaze ingredients together until smooth, using only enough milk to give you a drizzle glaze.
- Drizzle the glaze over the cake decoratively and leave to set before cutting into squares to serve alongside your favorite hot beverage.
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