Cinnamon Chip Layer Cake

I found cinnamon chips at the market and have been dying to use them in something for months.  When I discovered a new cake decorating technique, I decided to put this inside it.

I started with the Walnut Cake recipe, subbed in the cinnamon chips, and added a bit of yogurt for an interesting tang.  The cake is very good and not too sweet.  It also came out very tender and was a pain in the butt to frost.  There's a reason it's called a "crumb coat".  Next post.

One step I did not do, but am putting in here, is to toss the chips in the flour.  All of mine settled to the bottom.  Because I did two layers and always turn the tops together, that just meant the chips were on the top and bottom of each slice.  I sprinkled some cinnamon into the filling to even out the distribution.  Not a lot.  As anyone stupid enough to do the Cinnamon Challenge can tell you, it doesn't take much.

3/4 C margarine, room temperature
3/4 C sugar
3 eggs, room temperature
*1/2 C milk
*1/4 C plain yogurt
1/2 tsp vanilla
1-1/2 C cake flour
2 Tb baking powder
1/4 tsp salt
1/2 C cinnamon chips (bought or homemade)

1.  Grease two 8" or three 6" cake pans and line bottoms with waxed paper.  Preheat oven to 350º.  Soak baking strips if using.

2.  Place cinnamon chips in sifter.  Top with cake flour, baking powder, and salt.  Sift gently, so you don't grate up the chips, but they still get coated in flour.  Set aside chips.  In a separate container, combine milk, yogurt, and vanilla.

3.  Cream together margarine and sugar until fluffy.  Add eggs one at a time.  Beat until fluffy and only a bit sloshy.

4.  Alternate adding flour and milk until all is incorporated.  Beat 2 minutes on medium to emulsify everything.

5.  Stir in cinnamon chips and immediately portion out batter into cake pans.  I recommend a scale, since the chips are going to throw off weight estimates by volume.  Fit the wet baking strips onto the pans and bake 25-30 minutes, until springy and they pass the toothpick test.

6.  Remove baking strips and allow cakes to cool in pans 10 minutes.  This is important, because hot chips will stick to the paper and peel off with it.  (See top photo).  When the pans are cool enough to handle easily, turn out cakes and carefully remove waxed paper.  Cool completely before icing or freezing for later.

Makes one 2-layer 8" cake, about 14 servings

Difficulty Rating  π