Get your fall baking on with these Cinnamon Spice Cake Squares. Filled with all the cinnamon goodness that embodies fall. Put the kettle on and have some cake.
Another Saturday, and another day for baking. This time with something quick & easy that was ready for breakfast. Okay, well a 10 o’clock breakfast. Not bad for a Saturday. Mind you, that was after a sunrise beach walk, laundry, a supermarket trot and some weeding in the garden. Oh the exciting life I lead.
Grab more breakfast ideas here!
In the meantime, I love morning baking. It is my absolute favourtite time in the kitchen. Something about a new day with lots of promises and hope.
This morning’s alone time brought these very “fall themed” cakes squares to my belly. If you love anything cinnamon, give these a try. Kind of the flavour of a Cinnamon Roll and who doesn’t love Cinnamon Rolls. So, if you have a cinnamon roll craving, but not the time or patience to embark on the mountainous event, bake these.
Follow this easy step-by-step guide to The Best Cinnamon Rolls!
I used a Pampered Chef Brownie Pan to make these. Honestly, I don’t think I have ever used it for brownies but for everything else. It bakes everything to perfection. I got it last fall, and it easily my best kitchen purchase in the last 12 months. The individual squares are basically the same size as muffin tins so you could just as easily use those.
Go on, give them a try!
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Get the recipe!
Cinnamon Spice Cake Squares
Ingredients
For the cake squares:
- 1/2 Cup butter
- 2/3 Cup sugar
- 1 Teaspoon vanilla
- 1 Teaspoon white vinegar
- 2 Eggs
- 1 1/2 Cups flour
- 1 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1 1/2 Teaspoons cinnamon
- 1/2 Teaspoon nutmeg
- 3/4 Cups milk
- 1/4 Cup chopped walnuts chopped
For the filling:
- 2 Tablespoons butter
- 1/2 Cup brown sugar
- 1 Teaspoon cinnamon
For the glaze:
- 3/4 Cup icing sugar
- 1/4 Cup milk
Instructions
- For the topping:
- Combine butter, sugar, cinnamon in a small bowl. Stir with a spoon until combined and set aside.
- For the muffins:
- Preheat oven to 350 degrees F. Grease or line 12 muffins tins or mini square tins and set aside.
- In a medium bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a small bowl, whisk the vanilla and the vinegar into the milk
- In the bowl of your electric mixer, mix the butter and sugar until light, about 2-3 minutes. Add the eggs one at a time and mixing well.
- Sift in half of the flour and stir to combine. Stir in the milk and then the rest of the flour. Spoon about 1/2 of the batter amongst all the muffin or cake tins. Spoon a teaspoon of the filling over the batter and then spoon over remaining batter. Top with chopped walnuts.
- Bake for 15-18 minutes. A toothpick inserted in the centre will come out clean. Leave to cool on a wire rack.
- For the glaze:
- Combine icing sugar and milk and whisk until smooth. Drizzle over cooled cake squares. Ready to serve
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
