Our lives are made
In these small hours
These little wonders,
These twists & turns of fate
Time falls away,
But these small hours,
These small hours still remain
– Rob Thomas
Life should not only be lived, it should be celebrated and nothing says “celebration” more than a gorgeous layer cake. As I’m no pastry chef and neither is my resident baker (aka husband), we like to keep it simple. This cake is super easy to make, light and delicious. It’s made with whole wheat flour and flavoured with cinnamon… not the usual vanilla. It really is nothing more than a basic cinnamon coffee cake and if that’s what you are in the mood for, then simply half the recipe and enjoy! If you want to get fancy, then use your favourite frosting (I’ve used the basic whipping cream and sugar combination) and top with seasonal fruits and edible flora.
Note: I topped the cake with thyme, mint, pansies and berries… all edible. However, the clematis that I’ve used here is not edible but the flowers have such a stiff stem that they are perfect for poking into a cake. (I wrap the portion that gets poked into the cake with aluminum foil).
PS. It’s summer vacation time here and so I’ll be taking a break from posting recipes for the coming weeks!
Cinnamon Layer Cake (adapted from this lovely recipe)
(yields an 8 inch 4 layer cake, you will need two 8 inch pans for this recipe)
- 500 g white whole wheat flour
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 400 g yogurt
- 2 tsp baking soda
- 230 g unsalted butter at room temperature
- 300 g unrefined cane sugar
- 100 g muscovado
- 4 eggs
- Preheat oven to 350 °F.
- Sift together flour, baking powder and cinnamon into a bowl and set aside.
- In a medium bowl, measure out yogurt and stir in baking soda. Set aside. The mixture will foam up and will almost double in volume.
- In the meantime, in a large bowl, cream butter and sugars together until homogeneous and creamy in texture.
- Beat in eggs, one at at time. After the last egg is added, continue beating for a few minutes until the mixture is fluffy.
- Add in approximately one-fifth of the flour mixture and mix until just combined.
- Add a quarter of the yogurt mixture and mix until just combined.
Continue alternating the flour mixture and yogurt mixture. With each addition, mix until just combined. Do not over-mix.
- Divide the batter into two 8 inch well greased pans.
- Bake the cakes in the center of oven for about 45 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
- Remove from pans and allow to cool completely on a rack.
- Using a long serrated knife, cut horizontally through the center of each cake to make a total of four layers.
- The fun begins now! Stack up the layers with your favourite frosting and top with some flowers and fruit!