This recipe is cooked in a baking pan size 30×20 cm ( 11,8″x7,9″ )
Original Author of this recipe is: matpaabordet.no
Here you can do as you like if you want to use icing sugar glaze or not when the cake is finished.
My assessment is that the cake is sweet enough as it is, so I prefer it without icing sugar glaze, as I think the taste of cinnamon and vanilla is more appropriate.
It will be a taste thing, please try to make it with or without icing sugar glaze and I would love to know your comment.
0.33 lb (150g) of sugar
0.11 lb (50g) brown sugar
0.33 lb (150g) butter, soft
3 pcs egg
1 tsp vanilla extract
0.66 lb (300g) all-purpose flour
1 1/2 teaspoon baking powder
1 tablespoon cinnamon
1 tablespoon sugar
0.33 lb (150g) icing sugar
Stir sugar, brown sugar and butter light and airy. Add eggs one at a time and stir well. Stir in vanilla extract. Dust the all-purpose flour together with the baking powder and stir into the dough.
Cover the baking pan with baking paper and add half the dough to the mold as smoothly as possible. Make the filling by mixing cinnamon and sugar together. Sprinkle the mixture evenly over the dough. Use a spoon to spread the rest of the dough over the cake. It will look something similar to this:
Cinnamon Cake before Frying
Place the cake in a preheated oven, 180°C (356°F) and bake for 20-25 minutes until it is completely cooked. Check with the cake stick before taking the cake out of the oven. Let the cake cool in the mold.
Lift the cake out of the mold using the baking paper and cut the cake into rows.
To make the glaze, mix the icing sugar with milk. Start with 1 tablespoon of milk until it is smooth and runny (but not too runny glaze). Use a spoon to spread the icing strip over the cake.
Leave the glaze stiff before placing the cake pieces in a cake box for storage.
It tastes so good!