This isn’t a song, it’s a cake—a warmly spiced, tender crumb cake inspired by the cozy, nostalgic feeling of Neil Young’s classic tune. It pairs a soft, buttery base with a ribbon of cinnamon-sugar swirl and a crunchy cinnamon topping, making it perfect for breakfast, dessert, or an afternoon coffee break. The combination of buttermilk and brown sugar keeps it moist, while the cinnamon layers give you that iconic, aromatic kick in every bite.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon (for the batter)
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ¾ cup (180 ml) buttermilk, at room temperature
- For the cinnamon swirl:
- â…“ cup (70 g) packed brown sugar
- 1 tbsp ground cinnamon
- For the topping:
- 2 tbsp (30 g) unsalted butter, melted
- ¼ cup (30 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) square baking pan, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 ½ tsp cinnamon. Set aside.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions, starting and ending with the dry ingredients. Mix just until combined—do not overmix.
- In a small bowl, stir together the brown sugar and 1 tbsp cinnamon for the swirl.
- Pour half of the batter into the prepared pan and spread it evenly. Sprinkle the brown sugar-cinnamon mixture over the batter. Spoon the remaining batter on top and gently spread it to cover the filling (it’s okay if it doesn’t cover perfectly—the swirl will show).
- For the topping, in a small bowl, mix the melted butter, flour, granulated sugar, and 1 tsp cinnamon until crumbly. Sprinkle this over the top of the cake.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine, but no wet batter). The top should be golden brown.
- Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving. It’s delicious warm or at room temperature.
Tips
- Buttermilk substitute: If you don’t have buttermilk, add 1 tbsp lemon juice or white vinegar to ¾ cup (180 ml) of milk and let it sit for 5 minutes. This will work perfectly.
- Don’t overmix: Once you add the flour, mix just until the streaks disappear. Overmixing develops gluten, which can make the cake tough.
- Room temperature ingredients: Bring the butter, eggs, and buttermilk to room temperature before starting. This ensures a smooth, evenly mixed batter.
- Check for doneness: Ovens vary, so start checking at 40 minutes. If the top is browning too quickly, loosely cover the pan with foil for the last 10 minutes.
Serving Suggestions
Serve this cake as a cozy breakfast with a hot cup of coffee or tea. It also makes a lovely dessert with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a brunch spread, dust with powdered sugar and serve alongside fresh fruit.
Variations
- Apple Cinnamon Girl: Add 1 cup (about 150 g) of finely chopped peeled apple to the batter before baking.
- Nutty Crunch: Add ½ cup (60 g) of chopped walnuts or pecans to the topping for extra texture.
- Glaze It: Instead of the crumb topping, whisk 1 cup (120 g) powdered sugar with 2 tbsp milk and ½ tsp vanilla, and drizzle over the cooled cake.
- Spice It Up: Add a pinch of nutmeg or cardamom to the batter for a more complex spice profile.
Storage and Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To reheat, microwave a slice for 15-20 seconds, or warm it in a 300°F (150°C) oven for 5-10 minutes. You can also freeze the unfrosted cake for up to 3 months—wrap it tightly in plastic wrap and then foil, and thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I use oil instead of butter? Yes, you can substitute melted coconut oil or vegetable oil for the butter in the cake batter. Use ½ cup (120 ml) of oil. The texture will be slightly denser but still moist.
Can I make this gluten-free? Yes, use a 1:1 gluten-free all-purpose flour blend. The cake will be a bit more delicate, but it works well.
Why did my cake sink in the middle? This can happen if the oven door is opened too early, or if the batter was overmixed. Also, make sure your baking powder is fresh—it loses potency over time.
Can I double this recipe? Absolutely! Use a 9×13-inch (23×33 cm) pan and increase the baking time to about 50-55 minutes, or until a toothpick comes out clean.
Can I make this in a loaf pan? Yes, use a 9×5-inch (23×13 cm) loaf pan. You may need to bake it for 50-60 minutes. Check with a toothpick.
Do I have to use buttermilk? No, but it adds a lovely tang and tenderness. You can use plain yogurt thinned with a little milk instead.
Related
- Sugar Cookie Extract: Easy Homemade Recipe
- Sugar Cookie Fudge with Condensed Milk
- Sugar Cookie Glaze That Hardens: Recipe
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