Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup chopped pecans
Special Equipment Needed:
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt.
3. In a large bowl, whisk together the melted butter and granulated sugar until combined. Add the eggs, one at a time, whisking until combined. Add the sour cream and vanilla extract, whisking until combined.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. In a small bowl, mix together the light brown sugar, ground cinnamon, and chopped pecans.
6. Pour half of the batter into the prepared cake pan. Sprinkle the cinnamon-sugar-pecan mixture over the batter. Pour the remaining batter over the cinnamon-sugar-pecan mixture.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 438
Fat: 18g
Carbohydrates: 61g
Protein: 6g
Substitutions for Ingredients
- All-purpose flour: can be substituted with whole wheat flour
- Butter: can be substituted with vegan butter
- Granulated sugar: can be substituted with coconut sugar
- Eggs: can be substituted with flax eggs
- Sour cream: can be substituted with plain Greek yogurt
Variations:
- Add 1/2 cup of raisins or dried cranberries
- Add 1/2 cup of chopped walnuts or almonds
- Add 1/2 cup of mini chocolate chips
Tips and Tricks:
- Make sure to grease and flour the cake pan before adding the batter to ensure the cake does not stick to the pan.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30-45 seconds.
Presentation Ideas:
- Serve with a dollop of whipped cream
- Drizzle with melted chocolate
- Sprinkle with chopped nuts
Garnishes:
- Whipped cream
- Melted chocolate
- Chopped nuts
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Yogurt
- Granola
Troubleshooting Advice:
- If the cake is not baking evenly, cover the top with foil for the last 10 minutes of baking.
Food Safety Advice:
- Make sure to store the cake in an airtight container at room temperature.
Food History:
Cinnamon roll breadcake is a modern twist on the classic cinnamon roll. It combines the flavors of a cinnamon roll with the texture of a cake.
Flavor Profiles:
This breadcake has a sweet and spicy flavor with notes of cinnamon and butter.
Serving Suggestions:
- Serve as a dessert
- Serve as a snack
- Serve as a breakfast treat
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