Type: Dairy
Pan: 8-inch (20 cm) round
Active prep time: About 25 minutes
Baking time: 30–35 minutes
Total time, including cooling: About 1½ hours
Ingredients
For the cake:
160 grams (1⅓ cups) all-purpose flour
100 grams (½ cup) granulated sugar
1½ teaspoons baking powder
½ teaspoon salt
150 grams (⅔ cup) plain yogurt, preferably 5% fat
57 grams (4 tablespoons) melted butter
1 large egg
1 tablespoon vanilla extract
For the cinnamon swirl:
53 grams (¼ cup, packed) brown sugar
42 grams (3 tablespoons) softened butter
2 teaspoons ground cinnamon
For the cream cheese frosting:
85 grams cream cheese, at room temperature
113 grams (1 cup) powdered sugar
Instructions
1. Start with the cinnamon filling
Preheat the oven to 175°C (350°F), with heat from top and bottom elements. Line the bottom of the pan with parchment paper and lightly grease the sides.
In a small bowl, combine the brown sugar, softened butter, and cinnamon. Mash and stir until you have a smooth, soft paste. Set aside.
2. Prepare the cake batter
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the yogurt, melted butter, egg, and vanilla extract. Stir just until the batter is mostly smooth. If a few small lumps remain, that's fine. No need to keep mixing.
Pour the batter into the prepared pan and smooth the top gently.
3. Create the cinnamon swirls
Drop small spoonfuls of the cinnamon paste in different spots across the surface of the batter.
Using a thick toothpick or a butter knife, make swirling motions through the batter, so the cinnamon blends in partially and creates streaks and swirls.
Don't overmix. You want to see light-colored areas alongside cinnamon streaks, not turn the entire batter brown.
You can reserve a teaspoon or two of the cinnamon paste for decorating the frosting at the end, as long as it's kept separate and hasn't touched the batter containing raw egg.
4. Bake until the kitchen fills with the scent of cinnamon
Place in the oven and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
Remove from the oven and let the cake cool in the pan for about 20 minutes. Then gently release it and transfer to a rack for further cooling.
5. Prepare the frosting
In a bowl, beat the cream cheese with the powdered sugar until you have a smooth, thick cream.
Place the cake on a serving plate and spread the cream over the top in a generous layer. You can frost it while it's still slightly warm, but not hot.
If you reserved some of the cinnamon paste, you can add small dots of it on the frosting and create a gentle swirl with a clean toothpick.
The secret to an especially soft cake
The yogurt is one of the key ingredients in this recipe. It gives the cake a soft, moist texture without needing heavy cream or whipped eggs.
It's best to use regular plain yogurt with a relatively high fat percentage, not thick Greek yogurt.
Brief mixing of the batter is also important: once the flour is absorbed into the wet ingredients, you can stop.
How to serve
The cake is delicious at room temperature, but when it's slightly warm, the cinnamon is especially pronounced and the frosting is soft and pleasant.
Serve alongside a cup of coffee or tea, and cut generous slices so you can see the cinnamon streaks that formed inside.
Storage note: Because of the cream cheese frosting, it's best to store the cake covered in the refrigerator and take it out shortly before serving.
Enjoy! Did you like it? Do you have tips? Share in the comments!
