The Sugary Shrink

Welcome! I'm Julia, The Sugary Shrink. I am a Counselor, Wife, Mother, Educator, Recovering Alcoholic, and Baker living in Salt Lake City, Utah. Here, I share my experiences in the kitchen & the counselor's chair.

Cinnamon Layer Cake

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Peach Cinnamon Layer Cake

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Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 12 minutes
Servings: 1 Triple-layer 8" or 9" round cake
Ingredients Method Notes

Ingredients
  

  • 3 cup flour all-purpose
  • 3/4 t. baking soda
  • 1 1/2 T baking powder
  • 1 1/4 t. salt
  • 2 1/2 t. cinnamon
  • 16 tbsp salted butter softened
  • 2 1/4 cup sugar
  • 5 eggs
  • 2 1/4 t. vanilla extract
  • 1 cup whole milk

Method
 

  1. Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray.
  2. Combine dry ingredients (flour, baking soda, baking powder, salt, cinnamon) in medium bowl; set aside.
  3. In large mixing bowl cream butter, add sugar until smooth. Add eggs one at a time, beat thoroughly after each addition then beat until fluffy.
  4. Add vanilla extract, mix.
  5. Alternately add flour and milk. Mix well, until just combined.
  6. Batter is thick. Divide evenly among 8" rounds.
  7. Bake cakes approx. 35-40 minutes.
  8. Cool cake rounds for 10 minutes before removing cake to cooling rack.

Notes

Batter does not rise significantly.
Substitute plain yogurt with peach yogurt or sour cream.

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