Cinnamon Cake Bites

Last week, I delightfully attended my first book club meeting.The book: A House in the Sky by Amanda Lindhout and Sara Corbett. A little too intense for me but definitely thought provoking.

Anyway, as it is a “girls-only” book club, you can imagine it was full of book and non-book related chit-chat (paired with wine drinking).

In efforts to help out the hostess, I offered to bring some sort of treat. I debated back and forth between cookies, cupcakes, and squares but finally ended on a coffee cake.

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When I was younger, my mom would always buy this cinnamon crumble coffee cake when we were having guests over. I remember just how moist and light it was – it seemed to be the perfect snack for an afternoon of catching up. As such, it became my inspiration!

Now, I can’t remember the last time I made a bundt cake and patience is not one of my virtues. Needless to say, mine crumbled almost as soon as I attempted to remove it. Not to fear, I modified it into what I am now calling “cinnamon cake bites” and topped them with a bit of icing.

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^ The best of the worst

This new creation was probably better than a cake since they were a lot more inviting to eat! Perfectly bite-sized, no one had to deal with forks, plates (I’m sure the dishwasher thanked me), or sticky fingers. Knowing Paul’s house rule of no food or drink on his white couch, I’m sure he thanked me too.

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They were easily devoured while we laughed about our days and delved into a deeper conversation regarding politics, religion, and the lives of women in Somalia. The remaining few bites were wrapped up and taken home by a few of the ladies – a sign they were definitely a hit!

The cake was extremely moist and the filing added just enough cinnamon-sugar gooey goodness. Wrapped in saran wrap, everything remained fresh for a few days afterwards.

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^My trusty steed

Note: Half the cake produced about 20 bite size pieces.

Ingredients:

Cake:

– ¾ cup butter (room temperature)

– 1 ½ cups white sugar

– 3 eggs

– 1 teaspoon vanilla extract

– 1 cup sour cream (I used low fat)

– 2 ½ cups all-purpose flour

– 1 teaspoon baking soda

– 1 teaspoon baking powder

Filling:

– 1 Tablespoon ground cinnamon

– ¼ cup white sugar

Icing:

– ½ cup icing sugar

– ½ Tablespoon milk

– ¼ teaspoon vanilla

Steps:

  1. Beat butter and sugar until creamy.
  2. One at a time, blend the eggs into the butter mixture and add the vanilla.
  3. Mix in the dry ingredients – flour, baking soda, and baking powder.
  4. Mix in the sour cream until blended.
  5. Pour ½ of the batter into a greased bundt cake pan (if you are doing small cake bites you could probably pour it into a loaf pan)
  6. Mix the filing and spoon it onto the batter in the pan. Try to cover the batter entirely.
  7. Spoon the last ½ of the batter over the filing, covering it.
  8. Bake at 400F for 8 minutes, then lower heat to 350F and bake for 40 minutes.
  9. Remove the cake from the pan. (Because mine did not work out I am not going to pretend to give you advice on how to do this successfully)
  10. Here: depending on how yours turns out, you can break it into bite-size pieces (about 1 inch by 1 inch) and place in cupcake papers.
  11. Whisk the icing together until thick in consistency. Drizzle over your cake or cake-pieces

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Poor Sophie, she happily watched me the entire time, hoping to snag a bite.

For this recipe and other tasty tidbits – visit my original cooking blog or check out my yummy recipe for Cinnamon Pull-Apart Bread.

Share your thoughts below.