Tracey of Tracey’s Culinary Adventures chose Cinnamon Squares as this weeks TWD recipe. Visit her blog to find the recipe.
I've spent the last two days traveling back and forth from Boston to Vermont, so I thought there was no way I could fit this recipe in. Well, after a quick look at just how easy it was to make I decided there was no way I couldn't make this recipe. Essentially, you mix your dries together, then add your wet ingredients, then follow by folding in some cooled melted butter. I think all together it took me about 10 minutes to assemble my ingredients, make the batter and get the cake in the oven. That was fast.
Since this cake is all about cinnamon, I decided to head over to my local Penzeys store in Arlington, MA and pick up some special cinnamon. I bought their Extra Fancy Vietnamese Cassia Cinnamon ($7.65 for 4 oz). It has a lovely aroma, and a powerful cinnamon flavor. It was the perfect spice for this cake.
I followed the recipe as written except I halved it, and baked it in a 4" round cake pan. It took 40 minutes to bake at 350.
Instead of making the chocolate frosting, I decided to make a simple cinnamon glaze. For the glaze I put confectioners sugar, a dash of milk and a big pinch of cinnamon in the bowl and whisked together till smooth.