Creamy Cinnamon Bun Poke Cake
A delightful fusion of cinnamon bun and poke cake, featuring a rich cinnamon swirl and creamy frosting.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup granulated sugar
- 1 cup whole milk
- 1 tbsp ground cinnamon
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Gradually add the flour and baking powder, alternating with the milk. Stir in the vanilla extract.
- In a small bowl, combine ground cinnamon and a tablespoon of sugar. Sprinkle half over the batter in the pan. Use a knife to create a swirl effect. Pour the remaining batter over and repeat the swirl process with the rest of the cinnamon mixture.
- Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly.
- Using the end of a wooden spoon, poke holes all over the cake. Prepare a simple powdered sugar glaze and pour it over the cake, allowing it to seep into the holes.
Serving
- Slice and serve the cake once it has cooled completely. Optionally, top with a drizzle of caramel sauce or a sprinkle of powdered sugar.
Storage
- Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Notes
Pro Tips: For a stronger cinnamon flavor, increase the ground cinnamon by half a teaspoon. Ensure butter is at room temperature for easier mixing. Use whole milk for a rich batter, substitute with almond milk for lighter option. Let cake cool before frosting.
Ingredient Substitutions: You can use almond milk instead of whole milk for a dairy-free option. Substitute pecans with walnuts if preferred.
How to Serve: Serve with coffee or tea for a delightful pairing. Add a scoop of vanilla ice cream for extra indulgence.
Storage & Freshness: Keep in an airtight container for up to 3 days at room temperature. Refrigerate for up to a week for longer freshness.
Make-Ahead Tips: Bake cake a day in advance and store unfrosted. Add glaze and toppings right before serving for best results.
Ingredient Substitutions: You can use almond milk instead of whole milk for a dairy-free option. Substitute pecans with walnuts if preferred.
How to Serve: Serve with coffee or tea for a delightful pairing. Add a scoop of vanilla ice cream for extra indulgence.
Storage & Freshness: Keep in an airtight container for up to 3 days at room temperature. Refrigerate for up to a week for longer freshness.
Make-Ahead Tips: Bake cake a day in advance and store unfrosted. Add glaze and toppings right before serving for best results.