Simple Cinnamon Cake

Simple Cinnamon Cake - made August 24, 2021 from Belly Full

2 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon cinnamon

3/4 teaspoon salt

1 1/3 cups granulated sugar

2/3 cup unsalted butter, softened

2 teaspoons vanilla

3 large eggs

2/3 cup whole milk

Cinnamon Syrup Glaze

1/2 cup granulated sugar

1/3 cup water

6 tablespoons unsalted butter

1 teaspoon vanilla

3/4 teaspoon cinnamon

1. Preheat oven to 350 degrees F. Generously grease and lightly flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together flour, baking powder, cinnamon and salt; set aside.
3. In the mixing bowl of a stand mixer fitted with the paddle attachment, cream together granulated sugar and butter until well combined and fluffy, 2-3 minutes. Add vanilla and eggs, one at a time, beating after each addition until just combined. Alternately add milk in 2 additions and the dry ingredients in 3 additions, beginning and ending with the dry ingredients, mixing after each addition until just combined. Scrape down sides of mixing bowl to keep batter even textured.
4. Pour batter into prepared Bundt pan. Bake for 40-45 minutes or until toothpick inserted in thickest part of cake comes out with a few moist crumps. Remove from oven and let cool for 5 minutes. Run a small spatula along sides of cake to loosen cake from pan. Invert onto serving plate and let cool another 10 minutes.
5. While the cake cools, make the glaze: in a small saucepan, combine the sugar, water, butter, vanilla and cinnamon. Heat over medium heat until sugar is dissolved and mixture is slightly thickened.
6. Poke holes all over warm cake with a toothpick. Drizzle with glaze.

I've been having hit or miss experiences with cakes lately. The good news is I'm making steady progress clearing my pinterest board of various baking recipes to try. The so-so news is some of them turn out really well and some just turn out okay. 

This was in the okay camp. I'm not sure why, other then I've been doing a lot of baking lately which means a lot of taste testing and my sweet tooth may just be crying uncle. Which sometimes happens.

It may have happened here. Don't get me wrong, this was a good cake. Not sure I would consider it a great cake or something I need to make again. 

I think it's because the texture was somewhere between that dense pound cake texture which I really like and that fluffy soft cakey texture like in the Brown Butter Texas Sheet Cake that I also really like. This wasn't either.

The glaze was also more of a soaking syrup than a typical glaze because it was sticky so it soaked a little into the cake which made the part where it soaked in seem a little wet in texture while the part where it didn't soak in had a more normal cake texture. Not sure if I did it wrong or if that's really how it was supposed to be.