Please enter the email you’re using for this account.
Dairy
Easy
2 Hours, 30 Minutes
Diets 
My mother used to make a similar version of this cake using strawberry jello as the filling. I was contemplating what to use as a possible substitution, and when I came up with this creamy cinnamon version, a new era was born. This cake may seem like it has several steps, but it comes together quickly and easily. And once you take that first bite of cinnamon and cream cheese deliciousness, you’ll agree with me.
1 cup sugar
1 and 3/4 sticks (7 ounces/200 grams) margarine
3 eggs
1 teaspoon Gefen Vanilla Extract
1/4 cup orange juice
2 teaspoons baking powder
2 cups Glicks Flour
1 and 1/2 cups heavy cream
1/2 cup sugar
3 tablespoons butter
1/3 cup packed brown sugar
3/4 teaspoon Gefen Cinnamon
pinch salt
4 ounces (110 grams) block cream cheese, room temperature
2 tablespoons butter, room temperature
1 teaspoon Gefen Vanilla Extract
pinch salt
2 cups Gefen Confectioners’ Sugar
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease a 9 x 13-inch (23 x 33-centimeter) baking pan with cooking spray and set aside.
Using your mixer, cream together sugar and margarine on high speed until light and fluffy, scraping down the sides of the mixing bowl as needed. Add eggs, vanilla extract, and orange juice and mix for another minute or two.
Add dry ingredients and mix for several minutes until a smooth batter forms.
Pour batter into prepared pan and smooth out the top using a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 30–35 minutes. Allow to cool.
Place the heavy cream into a medium saucepan and bring to a slow simmer.
Add the sugar and allow to simmer for an additional 15–20 minutes until cream is reduced to about half the volume, whisking every few minutes.
Once cream is reduced, whisk in the butter, brown sugar, cinnamon, and a pinch of salt and cook for a few more minutes until smooth and creamy. Allow to cool for at least 30 minutes.
In another large bowl, beat cream cheese and butter together until no lumps remain. Add confectioners’ sugar, vanilla, and a pinch of salt and beat until smooth and well combined. Keep covered and at room temperature until spreading so that it doesn’t harden.
Once cake has cooled to room temperature, use the bottom of a wooden spoon to poke random holes all over the cake, about one to one-and-a-half inches (two to three centimeters) apart. Pour the cinnamon sauce over the top of the cake and use a rubber spatula to push into holes until they are all full. You may have a bit of extra sauce; be careful not to overfill the pan. There should only be a very thin coating of extra liquid at the top and sides of the cake.
Allow the cake to rest for several minutes and then frost the top with cream cheese frosting, using a rubber spatula to spread evenly. Refrigerate for about 20 minutes to set the frosting before serving.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
How Would You
Rate this recipe?
Please log in to rate
Reviews