I made these mini cakes in early August for a party with some friends. Once it was time for dessert, these went so quickly, I didn't even get to have one! My friends LOVED them! I love cinnamon. It's used in so many things because it just compliments EVERYTHING! This recipe comes from the Cakes By Melissa cookbook, but I came up with the topping all on my own! I started by making a cinnamon sheet cake and I cut out the mini cakes with a round cutter. While all of this was happening, I had some canned peaches soaking in red wine. You could have a cinnamon cake with cinnamon icing, but how basic is that? Go deeper into flavour profiles and see how you can related them to people or to other delicious foods that you love. For example, cinnamon cake with a peach wine compote topping - yum!
Cinnamon Mini Cakes with Peach Wine Compote
- 1/2 pound (2 sticks) unsalted butter, plus more for greasing the pan
- 1 1/4 cups packed light brown sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 3/4 cups whole milk
- 1 cup diced peaches
- 1 cup red wine (any kind)
- powdered sugar for dusting
- Have all your ingredients at room temperature. Preheat the oven to 350 F. Butter the pan of your choice or line the pan with wax or parchment paper.
- Before you start mixing, soak the peaches in the wine.
- With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.
- Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
- With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.
- Combine the flour, baking powder, cinnamon and sea salt in a separate bowl.
- With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.
- Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it (30-35 minutes).
- Let cake cool completely before cutting with round cutter.
- Top each cake with peaches and a little powdered sugar.
The only thing about this recipe I changed was the amount of sugar in it. The original recipe calls for 2 cups. I can't imagine why anyone would need 2 whole cups of sugar; that's waaaaaaay too much. So I shortened it. Truthfully I may have only used 1 cup of sugar. Adjust it according to your taste and dietary needs.