I Bake For Attention: Kanelbullekaka

What do I always say about 3 tiered cakes? They just looks SO DAMN IMPRESSIVE.

I should have made this for a Game of Thrones party because the top came out surprisingly spiky. But instead it was the star of the show at my annual Eurovision party. I’m not going to pretend like it’s authentic Swedish, but the flavour and texture profiles come from Swedish cinnamon buns (kanelbullar) so I’m slapping a Swedish name on it and calling it Swedish.

I love cinnamon. King of spices! It’s great in savoury dishes like chilli and curries, but really skins in sweet food – of which my favourite is my cinnamon donuts.

Or rather. WAS my favourite.

Because this cake might have just knocked it off the top spot. Cinnamon roll in cake form. YES YES YES.

The glaze layer is unadulterated sweetness but it does give you a satisfying cinnamon crunch which really reminds me of the buns this cake is based on.

Putting this bad boy together

Adapted from lovelifeandsugar

Ingredients for the cake

170g butter
300g sugar
1 tbsp vanilla sugar or ½ tbsp vanilla extract
½ cup sour cream
4 eggs
325g plain flour
1 tbsp baking powder
1 tsp cinnamon
½ tsp salt
1 cup buttermilk (or regular milk with 2 tbsp lemon juice added)

Ingredients for the glaze

30g icing sugar
20g golden caster sugar
1 tbsp ground cinnamon
30ml water

Ingredients for the icing

225g butter
500g icing sugar
1 tsp ground cinnamon
2-3 tbsp milk

Method

Preheat the oven to 175 degrees C and grease and line 3 cake tins.

Let’s start this bad boy like we always do. Cream the butter and sugar for a good few minutes until soft and lighter.

Add in the sour cream and vanilla sugar or extract and mix again.

Add the eggs, two at a time, mixing well between each addition.

Put the dry ingredients (flour, baking powder, cinnamon and salt) in a bowl and mix.

Measure out the buttermilk.

Add these to the mixture alternately (dry mix – milk – dry mix – milk – dry mix), mixing well between each addition.

Divide between the 3 prepared cake tins and bake in the oven for about 20-25 minutes

While that’s happening, make the glaze by combining the ingredients and mixing well.

When the cakes are done, turn them out onto a wire rack.

Let cool for a few minutes and then spread the glaze on all the layers.

Now while the cakes are cooling, make the icing by whipping the butter until smooth, then add about half the icing sugar and whip again. Mix in the milk and then gradually add in the rest of the icing sugar until you get a nice whipping consistency.

When the cake is fully cooled, sandwich together with the icing – I piped mine the same as in the original blog I found it on as I’d never tried that nozzle before – and I love it!