No one has probably missed that October 4th is Cinnamon Bun Day. One of many themed days, but almost the only one that at least we at Live to Grow don't want to miss! Because cinnamon buns are delicious, right?! But buying them is expensive. Baking your own takes a long time, although the smell in the kitchen can be well worth it! However, we have found an alternative at Fredriksfika that sounds really delicious and clever! Cinnamon bun and mud cake in one – the best of both worlds. We plan to try this tomorrow to enjoy this wonderful day!
Cinnamon Bun Mud Cake, 8 servings
200 g butter 2 tsp ground cardamom 2 dl sugar 3 eggs 2.5 dl wheat flour
50 g softened butter 2 tbsp sugar 2 tsp vanilla sugar 1.5 tbsp cinnamon pearl sugar
- Preheat the oven to 200 degrees Celsius. Attach a parchment papersheet of baking paper to a baking pan with a removable edge, about 20 cm in diameter. Grease and flour the edges.
- Melt the butter in a spacious saucepan, remove from the heat.
- Crush the cardamom seeds and stir into the butter along with the sugar.
- Whisk in one egg at a time, and finish by whisking in the flour to make a smooth batter. Fill the pan with the batter.
- Melt the butter for the topping and mix in sugar, vanilla sugar, and cinnamon. Drizzle the topping over the batter and sprinkle with pearl sugar.
- Bake the cake in the middle of the oven for about 15-18 minutes.
- Let it cool completely in the pan and preferably in the fridge so it doesn't continue to bake too much.
Make sure to watch it in the oven so it doesn't bake for too long. It should be really gooey! Keep in mind that it sets during the afterheat, so it's better to be too gooey than the other way around. Serve warm or chilled with a dollop of whipped cream and a glass of cold milk.
(Picture and recepy are borrowed)