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picture of a round sugar cake with two slices cut out
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Cinnamon Bun Sockerkaka

Prep Time10 minutes
Cook Time40 minutes
Course: Cake
Cuisine: Swedish

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

 
  1. You can use spelt or regular flour for this recipe (just use the same amount).
  2. I used the kind we have in Sweden for making sugar cakes, but you can use a bundt or savarin.
 
Disclaimer:
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.
Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.