Cinnamon Cake

Early in our marriage I used to purchase a Pillsbury mix that made a cinnamon swirl bundt cake.  For many reasons (wheat sensitivities, looking for reduced sugar alternatives and an increased knowledge of using unprocessed products, etc) I no longer use the mixes. However, I saw a recipe from Taste of Home and took it to the kitchen to see if I could make something similar to what I remembered with a healthier slant.

Cinnamon Cake - baked

I am happy to say my family feels I’ve been successful.  I have included the original link to the recipe I modified.  But here are the changes I implemented.  I cut the sugar way back and even used a small amount of pure maple syrup to add sweetness.  I substituted the sour cream for 2% plain yogurt which added additional protein into the cake.


I’ve said it before and I’ll encourage once again – don’t skimp on the type of cinnamon you use.  I am a believer in Vietnamese cinnamon. I purchase mine at SurLaTable Kitchen Store by it can also be found on Amazon.  

This cake isn’t too sweet and is very versatile for breakfast, brunch, a snack or dessert.  I can see several variations – add a small scoop of ice cream, fresh berries or a light layer of your favorite 100% fruit spread on top of a slice.

Don’t want an entire cake around?  Cut a portion and wrap and give to neighbor, friend, coworkers or cut in slices, wrap individually and place in the freezer for a future treat.  I shared a portion with my daughter’s family (aka:  The Workout Mama) and she gave it a two thumbs up.

Cinnamon Cake
A cinnamon swirl coffee cake
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  1. 1 cup butter, softened
  2. 1-1/2 cups sugar, divided
  3. 4 eggs
  4. 2 tsp pure vanilla extract
  5. 3 cups of flour - I used white spelt flour
  6. 1 tsp baking soda
  7. 1 tsp salt
  8. 2 cups 2% plain Fage yogurt
  9. 1/4 cup of pure maple syrup
  10. 1 1/2 tsp cinnamon
  11. Glaze (if desired)
  12. 1/3 cup of powdered sugar
  13. 1 Tbsp milk (your choice) - I used almond milk.
  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream butter and 1 cup of sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. Place yogurt and syrup in a small bowl and mix together.
  4. Combine flour, baking soda and salt and sift together. Add alternately with yogurt mixture, beating just enough after each addition to keep batter smooth.
  5. Combine 1/2 cup sugar and cinnamon together in small bowl.
  6. Grease a bundt pan.
  7. Spoon and spread a third of batter into greased pan. Sprinkle a third of cinnamon and sugar mixture over batter in pan. Repeat layers two more times. Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack or baking dish to cool completely.
  8. If glaze is desired - mix a little milk at a time into powdered sugar and drizzle over cooled cake. Yield: 16-20 servings.
Adapted from Taste of Home
Adapted from Taste of Home
Deliciously Inspired
Cinnamon Cake2

Cinnamon Cake-slice

Cinnamon Cake1

As we enter the holiday season, the reality is that we will eat a treat of two. As much as possible let’s intentionally choose treats that have sound ingredients in them to help nourish our bodies.


Cinnamon Bun Scones

Today I’m making this short and sweet and sharing an amazing recipe I found at the blog Recipe Girl.  I made a few changes for my family (used spelt flour, unsweetened almond milk, and cut the glaze in half).  This is now my husband’s favorite take to work coffee break food right now.  So without further is the link where you can find this recipe.     Cinnamon Bun Scones

Here is a picture of the scones I made… 

Cinnamon Bun Scone

 Is this something you would enjoy eating?  

You’ll find me sharing at:

Sweet and Savoury Sunday