Cinnamon Bun Sockerkaka (Swedish Sugar Cake)
This cinnamon bun sockerkaka is a mash up of two of Sweden’s most delicious sweet treats. First we have the cinnamon bun (kanelbulle) and a sugar cake (sockerkaka). And what a combo it is, indeed.
Sockerkakor are the moistest, softest cakes you will ever eat. They are a little like a pound cake in texture but not. I know, unhelpful. But they are unique and nothing else is quite like them.
Sockerkakor are usually made in a special pan that produces a hole in the middle of the cake. Research tells me that a savarin (rum baba) pan is fairly similar but you could also use a bundt pan, as I’ve done in the past.
This cinnamon bun sockerkaka was adapated from the version made by one of my favourite Swedish bakers, Lindasbakskola. As with most Swedish recipes, it is unfaffy and doesn’t require anything more than household staples. Unless you count pearl sugar. I know this is a little harder to get outside of Scandinavia, but I came across a lovely idea about making your own pearl sugar. I might give it a go myself.
This cake was so good that it was devoured very quickly in our house. My 13 year old exclaimed loudly, several times, that I needed to make this cake again it was so good. He’s right and I will.
If you like this recipe for cinnamon bun sockerkaka, check out my other sweet treat recipes.
Cinnamon Bun Sockerkaka
- 10g butter (melted) for the pan
- 200g sugar
- 2 eggs
- 150g white spelt flour (see notes)
- 2 teaspoons baking powder
- 2 teaspoons vanilla sugar (see notes)
- 100g butter (melted)
- 200ml milk
- 2 teaspoons cinnamon
- 40g brown sugar
- pearl sugar
- Melt the 10g butter and using a brush, slather it all over a 1½ litre cake pan. I used the kind we have in Sweden for making sugar cakes, but you can use a bundt or savarin.
- Pre-heat the oven to 175°C.
- Melt the 100g butter and set to one side.
- Beat the sugar and eggs together until light and fluffy.
- Combine the flour, vanilla sugar and baking powder and add to the wet ingredients.
- Lastly, add in the butter and milk and mix just until combined.
- Mix the brown sugar and cinnamon together. Pour half of the batter into the prepared pan and sprinkle over the cinnamon mixture. Using a knife, swirl the sugar into the batter. Pour over the remaining batter.
- Bake for around 35-40 minutes, until an inserted skewer comes out clean. Please bear in mind that if you are using a deeper pan, it might take longer to bake.
- Leave the cake in the pan until completely cold (it's very soft and a little delicate) and then turn out. Sprinkle with pearl sugar or icing sugar. Slice and enjoy!
- Spelt flour can be substituted with 170g regular plain flour.
- If you don't have vanilla sugar, substitute with 1 teaspoon vanilla extract.
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.