Super Easy Recipe: Cinnamon Chip Cake.

I just felt like baking the other day, as I do again right now, but I had no reason and no real ideas of what to bake. So I entered into the kitchen with an open mind and with open cabinets. I started rooting around, seeing what sort of fun ingredients I had. I found chocolate chips, walnuts, mini chocolate chips, almonds…and some cinnamon chips (my favorite!). So I started there and decided to base a recipe around the chips. A small cake maybe? Sounded like a good idea, and I could bring it into work as a little something extra. I pulled out my trusty recipe binder, and began seeing what I could do. I started with a very simple cake recipe, and worked from that, tweaking and adding ingredients as I went along, and eventually wound up with a nice little loaf-sized cinnamon chip cake.

quick and easy and delicious.

quick and easy and delicious.

I let it cool, and whipped up a cinnamon sugar glaze, and doused the thing with it, until it was completely covered.


glazed over.

I then cut a piece off, and called my boyfriend into the kitchen for an official taste-tasting.

passed the test.

passed the test.

Success! I boxed the rest up and brought it to work the next day. And I believe that quite possibly the world became a better place because of this cake. It’s a winner, small and simply.

Give it a try! 🙂

Cinnamon Chip Cake. 

What you’ll need:

1/2 cup butter

1 cup sugar

2 eggs

1 tsp vanilla

1 1/2 cups flour

1 cup cinnamon chips

What you’ll do:

Preheat the over to 350 degrees, Cream together the butter and sugar until fluffy. Add the eggs and vanilla, and mix well. Add the flour, and mix until smooth. Fold in the cinnamon chips. Grease a 9 x 5 loaf pan, and pour the batter in (it should be somewhat thick). Bake for about 25 minutes, or until a toothpick inserted comes out clean.

Cinnamon Sugar Glaze.

What you’ll need:


Confectioner’s Sugar


What you’ll do:

So…for the glaze…I just kinda winged it. I didn’t measure any amounts of the ingredients other than the milk, of which I used 1/4 cup. I sprinkled in some cinnamon, and then just added confectioners sugar until I liked the texture – not too thick that it couldn’t be poured, but not so thin that it dripped all over the place.


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