If you want to eat something sweet and simple, this cinnamon strawberry cake will amaze you by the look and the delicious flavor of its ingredients. Bon appetit!!!
This cake mixes the intense cinnamon flavor with the delicious strawberry aroma. Simple to prepare and with few ingredients, this is the perfect cake to serve for breakfast or snack. Your kids will love it!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Eggs - Makes the cake more soft and fluffy.
- All-purpose flour - Gives consistency and is the base of the dough.
- Light brown sugar - To sweeten and flavor.
- Strawberries - Strawberries cut into pieces. Adds color and flavor.
- Cinnamon - Cinnamon powder. Adds aroma and flavor.
- Unsalted butter - Makes the cake soft and tastier.
- Vanilla extract - Adds aroma and an extra flavor to the recipe.
- Baking powder - Rising agent.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CINNAMON STRAWBERRY CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a loaf tin with margarine or butter and dust with flour.
Step 2: Wash the strawberries and remove the stem. Cut into small pieces and set aside.
Step 3: Beat for 1 minute the brown sugar and the softened butter. Add the eggs and beat until obtain a creamy mixture. Add the vanilla extract, flour, cinnamon powder, baking powder and beat until a quite creamy mixture. Add the strawberry pieces and fold with a spatula.
Step 4: Pour the mixture into the prepared tin and bake about 40 minutes.
Step 5: When the cake is cooked, remove from the oven and unmold. Let cool to room temperature and serve.
TIPS FOR CINNAMON STRAWBERRY CAKE
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the dough, resulting in even cooking.
3. When placing the cake dough in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
RECIPE VIDEO:
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Cinnamon strawberry cake
If you want to eat something sweet and simple, this cinnamon strawberry cake will amaze you by the look and the delicious flavor of its ingredients. Bon appetit!!!
5.00 from 6 reviews
- 3 medium eggs
- 175 grams (1 1/4 cups) all-purpose flour
- 150 grams (2/3 cup) light brown sugar
- 350 grams (12 1/3 ounces) strawberries
- 1 tablespoon cinnamon powder
- 100 grams (1/2 cup) softened unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Preheat the oven to 180ºC (350ºF). Grease a loaf tin (24 x 10 centimeters with 7 centimeters high (9 1/2 x 4-inch with 2 3/4-inch-high)) with margarine or butter and dust with flour.
- Wash the strawberries and remove the stem. Cut into small pieces and set aside.
- In an electric mixer, beat on medium speed for 1 minute the brown sugar and the softened butter. Add the eggs and beat until obtain a creamy mixture. Add the vanilla extract, flour, cinnamon powder, baking powder and beat until a quite creamy mixture. Add the strawberry pieces and fold with a spatula.
- Pour the mixture into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 40 minutes (the time depends on the oven).
- When the cake is cooked, remove from the oven and unmold. Let cool to room temperature and serve.
Hello, can you make this cake with frozen stramberries?
Well, we didn’t tried that way but if you try we suggest you to add more flour to the cake! Bon appetit!!!