little wonders, big celebrations: cinnamon layer cake

~ annika

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. celebratory cinnamon layer cake | conifères & feuillusThis 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).

celebratory cinnamon layer cake | conifères & feuillussummer berries | conifères & feuilluscelebratory cinnamon layer cake | conifères & feuilluscelebratory cinnamon layer cake | conifères & feuillus

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
  1. Preheat oven to 350 °F.
  2. Sift together flour, baking powder and cinnamon into a bowl and set aside.
  3. 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.
  4. In the meantime, in a large bowl, cream butter and sugars together until homogeneous and creamy in texture.
  5. Beat in eggs, one at at time. After the last egg is added, continue beating for a few minutes until the mixture is fluffy.
  6. Add in approximately one-fifth of the flour mixture and mix until just combined.
  7. 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.
  8. Divide the batter into two 8 inch well greased pans.
  9. 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.
  10. Remove from pans and allow to cool completely on a rack.
  11. Using a long serrated knife, cut horizontally through the center of each cake to make a total of four layers.
  12. The fun begins now! Stack up the layers with your favourite frosting and top with some flowers and fruit!

40 thoughts on “little wonders, big celebrations: cinnamon layer cake”

  4. This is beyond beautiful. 🙏🏻 Cake, poetry and the outstanding photography – ich kann mich nicht satt daran sehen! 😋 💕

    Reply

  5. I was almost missing this beauty! Such a lovely naked cake, with beautiful ingredients and a gorgeous topping of berries and flowers. Loving all the ingredients here, and your pictures tell us a wonderful story. Enjoy the summer!

    Reply

  6. Annika, what a fabulous recipe. And so easy. Cinnamon is my favourite spice and with the butter, yoghurt and brown sugar I can imagine how divine it would taste. I am so making this. Thank you!

    Reply

  8. Those are some lovely pictures, especially with the saturated deep blues and purples of the berries and the accompanying decor. A great way to use summer fruit as well, I guess, since they should be in season now (I wouldn’t know – I live in a tropical country)!

    Reply

    1. Thank you. I tend to forget that for half the planet it’s winter and that a good portion of it is in the tropics! But yes, it’s summertime here and berries are the thing! Here in Montreal, we still have to wait about 2 more months for our local blueberries though!

      Reply

    1. Thank you so much but seriously I can’t take any credit here… it’s the flowers! I can take credit for the recipe… it’s a winner!

      Reply

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