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
Ingredients
Cake:
- 10g (1 tbsp) butter (melted)
- 200g (1 cup) sugar
- 2 eggs (medium)
- 1 teaspoon vanilla essence
- 150g (1¼ cups) white spelt flour (see note 1)
- 2 teaspoons baking powder
- 100g (¼ cup + 3 tbsp) butter (melted)
- 200ml (¾ cup + 1 tbsp) milk
Cinnamon sugar:
- 2 teaspoons cinnamon
- 40g (¼ cup) brown sugar
Decoration:
- pearl or powdered sugar
Instructions
- Melt the 10g butter and using a brush, slather it all over a 1½ litre (approx. 6¼ cups or 50¾ fluid oz) cake pan (see note 2).
- Pre-heat the oven to 175°C / 350℉.
- Melt the second amount of butter (100g or ¼ cup + 3 tbsp) butter and set to one side.
- Beat the sugar and eggs together until light and fluffy. Add the vanilla.
- Combine the flour 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. Baking times may vary according to the pan you use, so start checking at around 30 minutes.
- 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 powdered sugar. Slice and enjoy!
Notes
- You can use spelt or regular flour for this recipe (just use the same amount).
- I used the kind we have in Sweden for making sugar cakes, but you can use a bundt or savarin.
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