The Softest Cinnamon Cake with Cinnamon Glaze!

Soft Cinnamon Swirl Cake that melts in your mouth! 🤎 🍰 This easy cinnamon cake recipe is incredibly soft and tender, with a sweet brown sugar and cinnamon layer running through the middle and a simple cinnamon glaze on top. 🤎 🍰 Made with butter and natural yogurt, this homemade cinnamon swirl cake has a beautifully soft texture and warm cinnamon flavour. It’s perfect with coffee or tea, for dessert, afternoon tea, breakfast or an easy weekend bake. 🤎 🍰 Cinnamon Swirl Cake with Cinnamon Glaze Ingredients For the Cake Plain flour – 200g (1⅓ cups) Baking powder – 1½ teaspoons Sugar – 175g (¾ cup + 2 tablespoons) Eggs – 3 Salted butter – 150g (⅔ cup), softened Natural yogurt – 120g (½ cup) I use salted butter. If using unsalted butter, simply add a small pinch of salt. For the Cinnamon Layer Ground cinnamon – 2 teaspoons Brown sugar – 50g (¼ cup) For the Cinnamon Glaze Ground cinnamon – ½ teaspoon Powdered sugar / icing sugar – 60g (½ cup) Milk – 1–2 tablespoons Equipment Measuring cup size: 240ml Baking pan: 20 × 20cm (8 × 8 inch) Bake in a preheated oven at 170°C (350°F) for approximately 35–45 minutes. Method Prepare the Cinnamon Layer In a small bowl, combine the ground cinnamon and brown sugar. Mix well and set aside. Make the Cake Batter Add the plain flour, baking powder and sugar to a large mixing bowl. Mix well to combine. Add the eggs, softened butter and natural yogurt. Whisk on low speed for about 15 seconds. Stop and scrape the bowl well, making sure to bring up any dry flour from the bottom and sides. Whisk again on low speed for another 15–20 seconds, just until the batter is smooth and evenly combined. Give the batter one final gentle mix by hand. Avoid overmixing. Assemble the Cake Spread approximately half of the cake batter evenly into a lined 20 × 20cm (8 × 8 inch) baking pan. Scatter the cinnamon and brown sugar mixture evenly over the entire surface. Carefully spoon or spread the remaining cake batter over the cinnamon layer.