• Elisa Juarez

Torta de Canela (Cinnamon Cake)

Updated: Apr 4

I got this recipe from my sister, Catherine, who got it from her husband's Peruvian aunt. My family loves it! It is so simple to make, and can be made relatively healthy. It's not too sweet, but chock-full of cinnamon, and we enjoy eating it at ANY time, including breakfast! It's especially good warm..... Elisa Juarez



Ingredients:

2 cups flour (I like to use whole grain flour or a combination of whole grain and unbleached flour) 1 stick, plus 1 tablespoon butter 1 cup sugar (not too full) 3/4 - 1 cup milk 2 eggs 3 heaping teaspoons cinnamon 3 teaspoons baking powder

In a mixing bowl, combine butter and sugar; beat very well, until creamy. Add eggs one at a time, beating between each. Sift together flour, baking powder and cinnamon. Add to creamed mixture alternately with milk. Beat well. Pour into greased and floured cake pan (rectangular or bundt). Bake at 350 degrees about 30 minutes. Cake is done when toothpick inserted in center comes out clean. Top with glaze.

GLAZE: 6 T. butter, melted 1 cup confectioner's sugar, sifted 1 teaspoon vanilla (1-2 T. milk, if needed to make it smooth)

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