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

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

Ingredients

Cake

  • 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

Cinnamon sugar

  • 2 teaspoons cinnamon
  • 40g brown sugar

Topping

  • pearl sugar

Instructions

  • 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!

Notes

  1. Spelt flour can be substituted with 170g regular plain flour.
  2. If you don't have vanilla sugar, substitute with 1 teaspoon vanilla extract.
  3. 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.