Cinnamon sugar cakes

I baked these lovely little cakes to use in an image for the online food photography challenge I am participating in. It’s a lot of work producing all these images but I have been having fun with it, working in a community of creative foodies/photographers, making online friends and expanding my horizons.

The little cakes were so delicious that I thought I’d share the recipe here. You can make a vegan version of it by using flex egg instead of an egg and dip them in plant based butter when they come out of the oven.

I bake them in paper cups that I set in a muffin tray so they are baked like muffins but have a texture of a cake.

Cinnamon sugar cakes

Recipe by Dina Honke

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 cups flour

• 1/4 cup almond meal

• 1 teaspoon baking powder

• 1/2 teaspoon cinnamon

• 1/2 cup vegetable oil

• 1 teaspoon vanilla

• 1 egg or vegan egg

• 2/3 cups sugar

• 1 cup almond milk

• 1/2 cup sugar

• 2 teaspoons cinnamon

• 1/2 cup melted butter

Directions

• Combine flour, almond meal, baking powder and cinnamon in a bowl and mix.
• Mix oil, egg, sugar and vanilla until sugar dissolves into the liquid.
• Add almond milk and stir to blend
• Add flour to egg mixture and stir with a wooden spoon just until combined. Do not over mix.
• Using an ice cream scoop (spray it with oil) spoon batter into 12 lined muffin cups
• Bake at 350F until top is golden and springs back.
• When muffins are ready remove from oven and let cool a bit.
• Dip tops into butter, then into the cinnamon sugar.

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