Cold weather baking is all about warm notes of cinnamon, spices, and sweet dried fruits like cranberries and apricots. The other day I made this delicious cinnamon tea cake. It is full of these warm winter flavors and smells like heaven. Since it was a tea cake I didn’t want to make it to sweet so I skipped the frosting. A simple dusting of confectioners’ sugar was just fine. I had a slice after dinner with some ice cream. Then, I had my second slice the next morning with my cup of hot tea.
Cinnamon Tea Cake
3 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
¼ teaspoon kosher salt
2 sticks unsalted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
21/2 cups sugar sugar
6 large eggs
1 teaspoon vanilla extract
1. Preheat the oven to 325°F. Grease and flour a 10-inch bundt cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese, and beat on medium speed until soft and fluffy. Add the sugar, and continue to beat for 2 more minutes. Then add the eggs one at a time, beating after each addition. Beat in the vanilla.
4. With the mixer on low beat in the flour mixture, beating just until the mixture is not longer visible. Scrape the batter into the prepared pan and bake it for about 1 hour 5 minutes, or until a cake tester comes out clean. Let it cool in the pan for ten minutes, the invert onto a wire rack to cool completely. Dust with confectioners’ sugar and serve.