I love cinnamon and I had been dying to give this recipe a try. Finally Tracey of Tracey's Culinary Adventures chose this recipe for Tuesdays with Dorie.
Now, being a purist, I like my cinnamon on it's own. So, I was a little disappointed when I read through the recipe and saw the addition of chocolate to the batter as well as the frosting. I don't like my cinnamon mixed with my chocolate. Bummer. But, being the substitution queen that I am, I searched high and low for cinnamon baking chips (Okay, so I really only searched the grocery store and world market, but you get my drift) only to come up empty handed.
What's a girl to do? Make do. I had some Ghiradelli Cappuchino Chips lying around, so I threw those in the batter and used them for the frosting. Next time... I'll skip 'em and just make this a straight up cinnamon cake. I don't really think it even needs a frosting, a dusting of confectioners sugar would have been enough for my tastes.
This cake is delicious. Moist and full of cinnamon flavor. It would be a great breakfast cake or snack cake. I feel like cinnamon gets a raw deal... only mixed with apples and pumpkin, it deserves it's own cake like this one. Let's bring cinnamon back, a la Justin Timberlake.
I like this with the cappuccino frosting! Very inventive! We're OK with mixing chocolate and cinnamon together, so needless to say, this was a hit.
ReplyDeleteNicely done, love that frosting!
ReplyDeleteThanks for baking with me this week! Your cake looks amazing! I've never seen cappuccino chips in the store before but they sound tasty!
ReplyDeleteI'm all for bringing cinnamon back! =)
ReplyDeleteI love your take on the Cinnamon Squares! Such a creative sub, the cappuchino chips instead of the bittersweet chocolate for the frosting - looks great!
I liked it with just cinnamon. I think next time I will leave out the chocolate.
ReplyDeleteStill not as good as the mango bread.
i agree with you on the icing!
ReplyDeleteyou get an A+ for creativity :)
erin@glutenfreewithapurpose