Cinnamon muffin on Delicious Blog

      Preparation recipe:

      Source: https://www.vkusnyblog.com/recipe/keks-s-koricej/

      Notes on ingredients:

      Eggs. The size of the egg is medium, C-1 or M – approximately 55 g by weight. For better dough consistency, use eggs at room temperature.

      Wheat flour. In this case, we need regular premium grade flour with about 10 g of protein per 100 g.

      Sugar. We use regular white sugar. It’s preferable if it’s fine grain so that the crystals dissolve faster and better in the dough.

      Butter. You can use butter with 72% fat content or higher. Before whipping, it should be at room temperature, soft but not melted.

      Sour cream. Fat content – 15-25%. You can substitute with plain yogurt, but I would recommend increasing the amount of butter by 10 g.

      Cinnamon. Ground aromatic 🙂 Without it, this cake will be very different. Alternatively, you can make it with a poppy seed layer.

      Let's proceed with the preparation.

      Beat the butter with 200 g of sugar until creamy.

      Add vanilla extract, then add eggs one at a time, beating well after each addition. Add half of the flour, sifted with baking soda, salt, and baking powder. Mix thoroughly. Add sour cream and mix again. Add the remaining flour and knead the dough.

      Mix 50 g of sugar with cinnamon.

      Place one-third of the dough into the pan, sprinkle with half of the cinnamon sugar.

      Add another third of the dough on top and sprinkle with more cinnamon sugar. Cover with the final third of the dough.

      Bake in a preheated oven at 180°C until a dry skewer comes out clean, about 40-50 minutes.

      Cool and serve.

      Enjoy your meal!

      This cinnamon cake recipe has been tested and prepared by Chef Tatyana Nazaruk, the author of the Tasty Blog.

      Want to thank? It’s simple!