It's fantastic! A fluffy, cinnamon cake with a chocolate cinnamon swirl in the center. So good I didn't even wait for it to cool down before taking a large chunk. I didn't make the chocolate glaze, but will try it next time - it's supposed to be a great combination.
(my notes are in parentheses).
CINNAMON SQUARES
INGREDIENTS:
Cake:
1 1/4 cups + 2 tbsp sugar
1 tbsp + 2 tsp cinnamon
1 1/2 tsp instant coffee/espresso powder (I used espresso powder)
1 3/4 cups all purpose flour (author uses scoop and sweep method after aerating flour)
2 tsp baking powder
1/4 tsp salt
3/4 cup milk (I used lowfat)
2 large eggs (room temperature)
1/2 tsp vanilla (I used 1/2 tsp Penzey's double vanilla, which equals 1 tsp single strength vanilla)
10 tbsp butter, melted and cooled (unsalted)
1/2 cup mini chocolate chips or 3 oz bittersweet chocolate, chopped (I used mini semi-sweet chocolate chips)
Glaze:
6 oz bittersweet chocolate, chopped
2 1/2 tbsp butter, soft
DIRECTIONS:
Preheat oven to 350F. Butter an 8-inch square cake pan and line the bottom with parchment paper. (I buttered the parchment).
In a small bowl, combine 2 tbsp sugar, 2 tsp cinnamon and the espresso powder. Set aside.
In a large bowl, whisk together flour, 1 1/4 cups sugar, baking powder, the remaining cinnamon and salt.
In a medium bowl, whisk together milk, eggs, vanilla and butter. Pour into the flour mixture and stir until just combined.
Pour half of the batter into the prepare pan, spreading it evenly over the bottom. Evenly sprinkle on sugar/espresso mixture and mini chocolate chips, then top with the remaining batter, spreading it evenly.
Bake for 35-40 minutes at 350F, just until a toothpick comes out clean. (I baked about 45 minutes, or until the center sprang back when lightly pressed). Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack and remove the parchment. Let cool completely before frosting.
For the glaze, melt together the chocolate and the butter in a double boiler and stir until smooth. If it is runny, let it stand for a minute or two, but otherwise the chocolate should be thick, smooth, shiny and spreadable. Spread on the top of the cake and allow the frosting to set up before serving.
Makes 12 servings.
Adapted from "Baking: From My Home to Yours" - Dorie Greenspan
posted as "Cinnamon Chocolate Squares" at bakingsheet.blogspot.com (edited)
http://bakingsheet.blogspot.com/2006/10/cinnamon-chocolate-squares.html
(my notes are in parentheses).
CINNAMON SQUARES
INGREDIENTS:
Cake:
1 1/4 cups + 2 tbsp sugar
1 tbsp + 2 tsp cinnamon
1 1/2 tsp instant coffee/espresso powder (I used espresso powder)
1 3/4 cups all purpose flour (author uses scoop and sweep method after aerating flour)
2 tsp baking powder
1/4 tsp salt
3/4 cup milk (I used lowfat)
2 large eggs (room temperature)
1/2 tsp vanilla (I used 1/2 tsp Penzey's double vanilla, which equals 1 tsp single strength vanilla)
10 tbsp butter, melted and cooled (unsalted)
1/2 cup mini chocolate chips or 3 oz bittersweet chocolate, chopped (I used mini semi-sweet chocolate chips)
Glaze:
6 oz bittersweet chocolate, chopped
2 1/2 tbsp butter, soft
DIRECTIONS:
Preheat oven to 350F. Butter an 8-inch square cake pan and line the bottom with parchment paper. (I buttered the parchment).
In a small bowl, combine 2 tbsp sugar, 2 tsp cinnamon and the espresso powder. Set aside.
In a large bowl, whisk together flour, 1 1/4 cups sugar, baking powder, the remaining cinnamon and salt.
In a medium bowl, whisk together milk, eggs, vanilla and butter. Pour into the flour mixture and stir until just combined.
Pour half of the batter into the prepare pan, spreading it evenly over the bottom. Evenly sprinkle on sugar/espresso mixture and mini chocolate chips, then top with the remaining batter, spreading it evenly.
Bake for 35-40 minutes at 350F, just until a toothpick comes out clean. (I baked about 45 minutes, or until the center sprang back when lightly pressed). Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack and remove the parchment. Let cool completely before frosting.
For the glaze, melt together the chocolate and the butter in a double boiler and stir until smooth. If it is runny, let it stand for a minute or two, but otherwise the chocolate should be thick, smooth, shiny and spreadable. Spread on the top of the cake and allow the frosting to set up before serving.
Makes 12 servings.
Adapted from "Baking: From My Home to Yours" - Dorie Greenspan
posted as "Cinnamon Chocolate Squares" at bakingsheet.blogspot.com (edited)
http://bakingsheet.blogspot.com/2006/10/cinnamon-chocolate-squares.html