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Spanish Cinnamon Cake Recipe - Bizcocho con Canela a la Leche

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Cinnamon Cake - Bizcocho de Canela

Cinnamon Cake - Bizcocho de Canela

(c) Lisa Sierra 2013 Licensed to About.com Inc.

Although this light and fluffy cake can be served as an after-dinner dessert, it would typically be served in Spain for breakfast or merienda. We recommend it for a special breakfast or brunch. Baked in a Bundt pan, it is a simple, but sweet cake with a topping made with condensed milk drizzled over the top, and then dusted with ground cinnamon. Serve with hot coffee or tea.

Prefer a different flavor than cinnamon? Substitute it by mixing in a bit of vanilla or lemon extract with the condensed milk topping.

Note: Bizcocho is just one of several words used in Spanish for "cake" depending on location. Bizcocho is used to describe a spongy type of cake. Other words for cake include tarta and pastel, normally used in Spain for moist cakes, while torta and queque are more typically used in Latin America.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8 Servings

Ingredients:

  • vegetable shortening
  • 4 large eggs
  • 1 1/8 cup (150 gr) all purpose flour
  • 3/4 cup (150 gr) granulated sugar
  • 1 1/2 Tbsp baking powder
  • 2 oz milk
  • Topping:
  • 1 can (14 oz) condensed milk
  • ground cinnamon

Preparation:

Heat oven to 350F (175C). Using a paper towel, coat the inside pan of a Bundt cake pan with vegetable shortening. Then, add a few tablespoons flour to the pan. Tilt and rotate the pan so that all the surfaces are coated with flour. Discard the flour that does not stick to the pan.

Separate the egg yolks from the whites, placing yolks in a small bowl and the whites in a large mixing bowl. Using an electric mixer beat yolks until they are frothy and doubled in volume, then mix in the milk. Beat whites to a stiff peak. Carefully fold the beaten egg yolks into the whites.

Measure and sift together the flour and the baking powder. Carefully fold in the flour mixture, stirring until well blended.

Pour into the Bundt cake pan and bake in center rack for 20-25 minutes. Cake is ready when a toothpick is inserted and comes out clean. Allow to cool.

Once cake has cooled, turn out onto a large serving platter. (The serving platter should be a few inches larger than the cake, so that the topping does not run off.) Drizzle condensed milk evenly over the top of the cake. Because the cake is spongy, some of the topping will soak into the cake immediately. Dust with the ground cinnamon and serve with coffee and fresh fruit on the side.

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