Another Saturday, and another day for baking. This time with something quick & easy that was ready for breakfast. Okay, well a 10 o'clock breakfast. Not bad for a Saturday. Mind you, that was after a sunrise beach walk, laundry, a supermarket trot and some weeding in the garden. Oh the exciting life I lead. There is a lot to be said for an early riser. My husband quoted some philosopher "Only boring people are energetic in the mornings." What? Well, I guess I am going to have to take boring because by dinner time I am done.
In the meantime, this boring person quite likes baking in the morning. It is my absolute favourtite time in the kitchen. Something about a new day with lots of promises and hope. Before I have the chance to be burdened with the woes of kids, the reality of life and all that it entails. Again, I do like being around my family, I just also like alone time in the kitchen!
This morning's alone time brought these very "fall themed" cakes squares to my belly. If you love anything cinnamon, give these a try. Kind of the flavour of a cinnamon roll and who doesn't love cinnamon rolls. So, if you have a cinnamon roll craving, but not the time or patience to embark on the mountainous event, bake these. If you do love cinnamon rolls so much and there is no substitute, check out the Cinnamon Rolls on the site.
I used a Pampered Chef Brownie Pan to make these. Honestly, I don't think I have ever used it for brownies but for everything else. It bakes everything to perfection. I got it last fall, and it easily my best kitchen purchase in the last 12 months. The individual squares are basically the same size as muffin tins so you could just as easily use those.
Go on, give them a try!
Cinnamon Spice Cake Squares
Makes 12 / Prep time: 10 minutes / Bake time: 20 minutes
For the cake squares:
1/2 Cup/115 grams butter
2/3 Cup/135 grams sugar
1 Teaspoon vanilla
1 Teaspoon white vinegar
1 1/2 Cups/190 grams flour
1 Teaspoon baking powder
1/4 Teaspoon salt
1 1/2 Teaspoons cinnamon
1/2 Teaspoon nutmeg
3/4 Cups milk
1/4 Cup chopped walnuts
For the filling:
2 Tablespoons butter
1/2 Cup/100 grams brown sugar
1 Teaspoon cinnamon
For the glaze:
3/4 Cup/95 grams icing sugar
1/4 Cup/90 ml milk
For the topping:
Combine butter, sugar, cinnamon in a small bowl. Stir with a spoon until combined and set aside.
For the muffins:
Preheat oven to 350 degrees F. Grease or line 12 muffins tins or mini square tins and set aside.
In a medium bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
In a small bowl, whisk the vanilla and the vinegar into the milk
In the bowl of your electric mixer, mix the butter and sugar until light, about 2-3 minutes. Add the eggs one at a time and mixing well.
Sift in half of the flour and stir to combine. Stir in the milk and then the rest of the flour. Spoon about 1/2 of the batter amongst all the muffin or cake tins. Spoon a teaspoon of the filling over the batter and then spoon over remaining batter. Top with chopped walnuts.
Bake for 15-18 minutes. A toothpick inserted in the centre will come out clean. Leave to cool on a wire rack.
For the glaze:
Combine icing sugar and milk and whisk until smooth. Drizzle over cooled cake squares. Ready to serve
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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