...if you were full of nutty cinnamon sugar.
Heck, just seeing or hearing the word cinnamon makes me smile, and I like the fact that this particular cake is able to reflect that sentiment.
This is one of the most interesting recipes I've made in some time. There's only one egg and very little fat, yet the density, appearance, and texture all rival that of your typical pound cake. It's magical--you can get every form of satisfaction from this relatively light cake that you normally would from a calorie-bomb pound cake.
Incidentally, I would recommend that you make this stellar cake as mini loaves or muffins. When you go the full-loaf route, it's incredibly difficult to get the middle and center done without completely drying out the rest. You may have to make more streusel (what a sacrifice, right?), but it's absolutely worth it.
*There's still time for you to enter to win a $50 gift certificate from CSNStores.com.
Cinnamon Smile Cake
(adapted slightly from this recipe)
1 tablespoon cinnamon
1/2 cup walnuts, chopped
1 1/3 cup sugar, divided use
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/3 cup canola oil
Preheat oven to 350 degrees. Grease the bottom and sides of a 9″×5″×3″ loaf pan. Combine 1/3 cup sugar, cinnamon, and walnuts. Set aside.
Combine remaining 1 cup of sugar, flour, baking powder, and salt in a bowl. In a separate bowl, beat the egg and stir in the buttermilk, vanilla, and oil. Make a well in the flour mixture and add the wet mixture. Stir just until mixed; do not over-mix.
Pour half of the batter into loaf pan. Evenly sprinkle with the cinnamon mixture. Top with the rest of the batter.
Bake for 45 to 55 minutes or until toothpick test is passed. Cool in pan for about 10 minutes. Remove from pan and cool completely on a wire rack.