Tags: cake - dessert - vegetarian
Active Time: 25 minutes
Passive Time: 30 minutes
Serves: 8

Light and fluffy cinnamon cake, perfect for fall weather

• Brown sugar: 75 g
• Sugar: 75 g
• Butter: 12 tbsp, softened
  
  
• Eggs: 3 large
  
  
• Vanilla: 1/2 tbsp
  
  
• Flour: 270 g (all purpose)
• Baking powder: 2 tsp
• Cinnamon: 1/2 tbsp
• Salt: 1 tsp
  
  
• Buttermilk: 1 cup

1. Preheat oven to 350F and grease either 3 6inch pans or 2 8inch pans
2. Cream butter and sugars on medium high until smooth and fluffy
3. Add eggs one at a time with mixer on low until fully incorporated
4. Add vanilla extract
5. Combine flour, baking powder, salt, and cinnamon in a separate bowl; mix thoroughly
6. Add 1/3 of flour mix to the mixer on low. Add 1/2 the buttermilk. Scrape the sides, continue to mix, and add another 1/3 of flour mixture. Add the rest of the buttermilk, then add the rest of the flour mixture
7. Pour into pans and bake for 30-35 minutes