Cake recipe courtesy of Sweet Little Bluebird!
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 light brown sugar
- 2 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt
- 5 Tbsp vegetable oil
- 2 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- 1 cup water
Directions
- Spray an 8x8 baking dish with non-stick cooking spray, and preheat oven to 350 degrees.
- Mix dry ingredients (flour, sugar, light brown sugar, cinnamon, baking soda, cream of tartar and salt) in prepared 8x8 baking dish.
- Once well blended, make two small depressions and one larger depression in the baking pan.
- Add apple cider vinegar to one of the smaller depressions and pure vanilla extract in the remaining smaller depression. Fill the larger depression with vegetable oil.
- Pour water over it all, and mix well until smooth.
- Bake on middle rack for 35 minutes, or until pick comes out clean.
The original recipe called for a cinnamon sugar topping sprinkled over the cake immediately after it was out of the oven. If you want to go that route, just blend 1 Tbsp sugar with 1 tsp ground cinnamon. However, Sam requested cinnamon buttercream frosting instead, and it went really well with the cake!
Frosting recipe courtesy of Two Sisters!
Frosting Ingredients
- 1 lb powdered sugar
- 1 cup butter
- 2-3 tsp pure vanilla extract
- 1-2 Tbsp milk
- 1 tsp ground cinnamon
Directions
- Dump powdered sugar into mixing bowl.
- Add softened butter, pure vanilla extract and 1 Tbsp milk to bowl.
- Beat on low until powdered sugar's well blended, then increase to medium-high speed.
- Add more milk if necessary to reach desired consistency.
- Incorporate cinnamon.
- Enjoy!
Just be sure to top cake once it's completely cooled.
