Kanilkaka

Cinnamon-cake

Next Sunday is the first Advent - even if a lot of things are completely different this year 2020 due to Corona than before, it's about time for a little pre-Christmas atmosphere, don't you think..?

So I baked a cinnamon cake with lots of cinnamon and cream cheese cream, which was really well received here. Even my two-year-old granddaughter really licked her fingers afterwards...

In any case, the Icelandic Christmas cat, the Jólaköttur here, didn't manage to defend her two pieces of cinnamon cake.

Ingredients

3 eggs

150 g brown sugar

220 g flour

2 tsp baking soda

1 pinch of salt

1 pinch of ground vanilla

100 g melted butter

140 g vanilla skyr

2 Tbsp white sugar

2 Tbsp brown sugar

1/2 tsp cardamom

1 tsp cinnamon

140 g cream cheese

60 g soft butter

200 g powdered sugar

1 pinch of ground vanilla

1 pinch of salt

Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Mix the eggs with the sugar until foamy.

Now add the flour, baking powder, salt and ground vanilla and mix with the egg-sugar mixture.

Finally add the melted butter and skyr and mix everything into a nice, smooth dough.

Line a cake tin (approx. 20 x 30 cm) with baking paper.

Pour half of the batter into the baking pan.

Now mix the white and brown sugar with the cardamom and cinnamon...

...and sprinkle over the dough.

Then carefully spread the remaining dough over the sugar and cinnamon...

...and bake at 350 °F (180 °C) upper and lower heat for about 20 minutes (test with a toothpick!).

Then take the cake out of the oven and let it cool thoroughly.

Now prepare the cream cheese cream:

In a large bowl, mix the cream cheese with the butter, powdered sugar, ground vanilla and a pinch of salt.

Then spread the cream on the cake and decorate as desired - for example, I sifted cinnamon onto the cream cheese cream.

Then put the cake in the fridge for at least 2 hours so that the cream cheese cream hardens a little, and then serve well chilled.

[Translated from here.]