Pan de Canela (cinnamon tea cake)

This Mexican cinnamon cake, pan de canela, is loaded with warm and earthy flavors. It is rich and soft, and perfect to serve with a glass of milk or a cup of coffee in the morning, or as a snack in the afternoon.

📝 Ingredients

• 2 cups all-purpose flour
• 1 cup brown sugar
• 2 medium eggs
• 1 cup whole milk
• 1/3 cup corn oil (or any mild flavored oil)
• 1 Tbsp ground cinnamon
• 1 orange zest
• 2 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp butter (melted)
• 1/2 tsp ground cinnamon
• 1 Tbsp brown sugar

👨‍🍳 Instructions

1. 1Heat the oven to 355°F/180°C
2. 2Grease a 9-inch (22cm) round baking pan with butter and set aside.
3. 3In a medium mixing bowl whisk the egg, add milk, oil, and orange zest. Mix to combine and set aside.
4. 4In a large mixing bowl sift the flour along with baking powder. Add the sugar, ground cinnamon, and salt. Mix to combine.
5. 5Pour the milk misture into the large bowl with flour and use a spatula to mix the ingredients. Do not overmix, is ok if some lumps remains.
6. 6Transfer the batter into the prepared mold.
7. 7Bake for 40-50 minutes or until a thootpick inserted in the middle of the cake comes out clean.
8. 8Remove the pan from the oven and allow to rest for 10 minutes.
9. 9Remove the cake from the pan and place in a cooling rack. Leave it reach room temperature.
10. 10--- Add the topping: ---
11. 11Mix the sugar and cinnamon powder in a small bowl.
12. 12Brush the top of the cake with melted butter and then sprinkle with the cinnamon and sugar mixture.
13. 13Slice and enjoy.