Serves Yield: 12 jumbo or 24 standard-size cakes
Cooking notes/tips: These cakes are baked in a muffin pan. I used a jumbo-sized version, but a standard-size pan would work just as well. I give suggested baking times for each, below. Use the leftover sugar-cinnamon mixture for toast!
3 cups cake flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 ¼ cups sugar, divided
1 ¼ cups neutral-flavored oil (canola or grapeseed)
4 large eggs
2 teaspoons vanilla extract
1 ½ cups whole milk
1 ½ teaspoons ground cinnamon
Place oven rack in middle position. Preheat oven to 350 degrees. Prepare muffin tin with non-stick cooking spray.
Whisk together flour, baking powder, and kosher salt in a large bowl. Set aside.
In a separate large bowl, beat 1 cup of sugar and the oil together until well combined. Add eggs, one at a time, beating well after each addition. Then beat in the vanilla extract.
Add one-third of flour mixture and mix well. Then blend in half of the milk. Repeat with another third of the flour mixture and the second half of milk. Mix in the final third of the flour mixture.
Fill muffin pan ¾ of the way full.
In a small bowl, mix together the remaining ¼ cup of sugar and cinnamon. Sprinkle ¼ teaspoon or so over each cake. You won’t need all of it.
If using a jumbo-size muffin pan, bake for 30 minutes, until light golden brown and a toothpick inserted comes out clean. If using a standard-size pan, bake for 20 minutes and test with toothpick. Bake a few minutes more, if needed.
Remove pan from oven and let cool for 5 minutes. Remove cakes from pan and finish cooling on a wire rack.
Notes and Instructions
Recipe and photo credit: Traci Barr