I love cake. And this sheetpan cake is my all-time favorite. Partly because my mom made it growing up partly because it was the first recipe I made completely by
myself at 16. My paternal grandfather lived with us for a time then and I wanted to bake him a cake so he had something to dip in his coffee. He died four years later.
Since then I have baked this cake so many times I lost count. It is a staple in our family. The only question I can’t answer is how long it lasts. I am sorry.
I don’t know. We always eat it so fast that it doesn’t even get stale. Maybe I should leave a piece on the counter next time I make it to check. Bah, that would be too hard on my family. Staring at a piece of delicious cake and not being able to eat it.
I should add that I don’t even need the recipe to make it anymore. And for someone with my memory that says something!
Since this recipe is very old it doesn’t abide by the new “healthy dessert” guidelines. It is not “healthy” by any stretch of the imagination and the only way to remedy that is by not baking it often. If you can refrain from that. This can turn into a challenge. Trust me I know!
One other benefit of this cake, apart from it being delicious, is that it is easy to make. Which makes it the perfect candidate for baking with your kiddos. My son and I have made this very many times and he loves participating every time. Truth be told my son loves to cook and bake. So, if you are trying to get your kids involved in the kitchen this recipe is right up your alley.
Cinnamon Sheet Cake
- 500 gr all purpose flour
- 250 gr margarine or butter
- 20 gr baking powder
- 4 eggs
- 1 cup milk
- 1 tsn vanilla extract
- 1 cup white sugar
- 1.5 tsn cinnamon
- In the bowl of a stand mixer beat margarine (or butter) and sugar until well incorporated. Add the eggs one at a time. Keep the mixer running while you slowly add the milk and then the flour, the baking powder, the vanilla extract and lastly the cinnamon. Pour the batter in a prepared baking dish and bake at 180C (360F) for ~45min.