(Holiday Special)
This cinnamon-sugar kuchen is inspired by traditional German baking and has been reimagined for our December challenge. It’s the perfect blend of tender cake, swirled with cinnamon sugar, and topped with buttery goodness. Whether for gifting or enjoying with friends, this kuchen will bring holiday warmth to your table.
Ingredients
For the Cinnamon-Sugar Topping:
- 1/3 cup (65 grams) sugar
- 2 tablespoons ground cinnamon
- 4 tablespoons (60 grams) unsalted butter, melted
For the Cake Batter:
- 3 1/2 cups (450 grams) cake flour (or substitute with 3 1/4 cups all-purpose flour + 1/4 cup + 1 tablespoon cornstarch)
- 2 teaspoons baking powder
- 6 ounces (170 grams) unsalted butter, room temperature, cut into small pieces
- 3/4 cup (170 grams) sugar
- 2 large eggs
- 1/2 cup (120 ml) milk
- 8 ounces (225 grams) sour cream
Instructions
- Preheat and Prepare Pan
Preheat your oven to 375°F (190°C). Grease and flour a large tube pan (preferably one with a removable bottom). Set aside. - Make the Topping
In a small bowl, mix the sugar and cinnamon. Place the melted butter in another small bowl. Set both aside. - Prepare the Dry Ingredients
In a large mixing bowl, whisk together the cake flour (or substitute mix) and baking powder. Rub the butter into the dry mixture using your fingers or a pastry cutter until it resembles breadcrumbs. Stir in the sugar. - Combine Wet Ingredients
Create a well in the center of the dry mixture. Add the eggs, milk, and sour cream. Mix slowly with a wooden spoon until the batter is well combined. The batter will be thick, but this is normal. - Layer the Batter and Topping
- Spread half of the batter evenly into the prepared pan.
- Drizzle with half of the melted butter and sprinkle with half of the cinnamon-sugar mixture.
- Add the remaining batter, smoothing it carefully over the cinnamon-sugar layer.
- Drizzle with the remaining melted butter and sprinkle with the remaining cinnamon-sugar mixture.
- Bake
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake, as it can dry out the cake. - Cool and Serve
Allow the kuchen to cool in the pan for 10–15 minutes. Then transfer it to a wire rack. Serve warm or at room temperature, and enjoy the soft, cinnamon-swirled delight.
Tips
- Use a tube pan to give the cake plenty of room to rise without spilling.
- Place the pan on a baking sheet to catch any buttery drips during baking.
- This cake makes a fantastic holiday gift when wrapped in parchment paper and tied with a festive ribbon!
Enjoy this twist on a German classic and share it with friends, neighbors, or loved ones this holiday season! Perfect for the #GiveBreadInstead challenge.
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