This week for TWD we baked a cinnamon cake; it's not your average cinnamon cake though. This cake has a middle layer of gooey cinnamon sugar filling, and is topped with a chocolate icing. I've read raves reviews from the bakers that followed the recipe more closely than I did, but I changed up the recipe quite a bit as I was baking it for the neighbor kids. My neighbor is taking care of her grandkids as their mother is very ill and in the hopital. They always seem to be running way late for school in the morning, so I thought I'd bake the cinnamon cake as more of a breakfast cake that she could feed to the kids.
So, instead of the chocolate icing, I just dusted on a bit of powdered sugar--really just for show as I found the cake plenty sweet just as baked. I did not add the espresso powder, and I cut bake just a tiny bit on the cinnamon. I also add a bunch of blueberries with the cinnamon-sugar filling for an antioxidant boost. Unfortunately, my blueberries sunk to the bottom. I should have dusted them with flour first to help keep them suspended in the batter. The sunken blueberries didn't affect the taste of the cake, it was really more of a cosmetic thing.
Anyway, since I cut the cake before dropping it off at the neighbor's house, I was able to taste a piece. Yum! Ths is a lovely cake--moist and not too sweet. Plus, the blueberries, even sunken as they were, added lots of extra flavor and fruity goodness.
Please see the adorable blog, Tracey's Culinary Adventures, to get the recipe and to see how gorgeous her cakes turned out. http://traceysculinaryadventures.blogspot.com/2009/06/twd-cinnamon-squares-two-ways.html
Also, please check-out other TWD bakers and their creations. http://tuesdayswithdorie.wordpress.com/