Betty's Cinnamon Swirl Cake

Bettyskitchen's picture

Mar. 26, 2015

Betty demonstrates how to make Cinnamon Swirl Cake for Easter. This cake is versatile enough to be served at breakfast or brunch or to be a star of the Easter Dinner Table.


For cake
All purpose flour 3 Cup (48 tbs)
Sugar 1 Cup (16 tbs)
Baking powder 4 Teaspoon
Salt 1/4 Teaspoon
Milk 1 1/2 Cup (24 tbs)
Eggs 2
Vanilla extract 2 Teaspoon
Melted butter 1/2 Cup (8 tbs)
Cooking oil spray 1/2 Teaspoon
For topping
Butter 1 Cup (16 tbs) , softened
Light brown sugar 1 Cup (16 tbs) , firmly packed
Ground cinnamon 2 Teaspoon
For glaze
Confectioner's sugar 2 Cup (32 tbs)
Milk 5 Tablespoon
Vanilla extract 1 Teaspoon



1. Preheat oven to 350 degree F.

2. Grease a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray



3. In a large bowl, stir together flour, sugar, baking powder, and salt.

4. Mix in milk, eggs, and vanilla with an electric mixer on medium speed.

5. Gradually stir in melted butter and pour batter into the greased baking dish.

For Topping:

6. In a large bowl, stir together the softened butter, brown sugar, and cinnamon. Mix well.

7. Drop by tablespoons on top of the batter in the baking dish. Use a knife to swirl the cinnamon mixture through the batter.

8. Bake for 35-40 minutes and then cool for 30 minutes.

For Glaze:

9. In a medium-sized bowl, mix together the confectioner's sugar, milk, and vanilla.

10. Drizzle over the warm cake.



11. Serve warm or at room temperature. 

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 20

Nutrition Facts

Serving size

Calories 336Calories from Fat 132

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 120 mg5%

Total Carbohydrates 48 g16%

Dietary Fiber %

Sugars 32 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet