Cinnamon Toast Cake

Recipe by Lydia Fournier
Not Yet Reviewed

With its tender texture and comforting aroma, this cinnamon-toast-inspired cake is the most delicious way to use up leftover bread. Breadcrumbs are both mixed into the batter, where they add moisture that keeps the cake soft for several days, and used to line the pan, where they form a crisp, buttery crust. Serve thick slices with a generous dollop of jam-swirled whipped cream to complete the toast-with-jam effect. Once you taste this breadcrumb cake, you’ll find yourself holding onto those last pieces of sandwich bread just for this purpose. 

Prep
12 mins
Bake
32 to 36 mins
Total
1 hr
Yield
one 8" cake
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Cinnamon Toast Cake - select to zoom
Cinnamon Toast Cake - select to zoom
Cinnamon Toast Cake - select to zoom
Cinnamon Toast Cake - select to zoom

Instructions

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  1. To make the topping: In a small bowl, stir together all the ingredients.  

  2. To make the cake: Preheat the oven to 350°F with a rack in the center. 

  3. Dab the bottom of an 8" round pan with butter and line with a parchment round (the butter helps it stick). Generously smear the parchment and sides of pan with butter. Sprinkle about half of the topping mixture in the pan and swirl while gently tapping to cover the bottom and sides. Return any excess topping to the bowl and reserve. 

  4. In the bowl of a stand mixer fitted with the flat beater attachment (or in a large bowl with an electric hand mixer), cream the butter and sugar on medium speed until light in color, 2 to 3 minutes. Scrape the sides of the bowl. With the mixer running on low speed, add the eggs and vanilla. Scrape the bowl again, then increase the mixer speed to medium and beat until fully combined. 

  5. In a medium bowl, whisk together the flour, breadcrumbs, salt, baking powder, baking soda, and cinnamon. 

  6. Add about half of the dry ingredients to the butter mixture and mix on low speed to combine. Add all the sour cream, mix briefly on low to incorporate, then mix in the remaining dry ingredients until just a few streaks of flour remain. 

  7. Scrape the sides and bottom of the bowl to incorporate any dry flour, then transfer the batter to the prepared pan. Smooth the top and sprinkle the remaining topping over evenly. 

  8. Bake the cake for 32 to 36 minutes, until a toothpick or cake tester comes out clean or a digital thermometer registers 190°F. 

  9. Let the cake cool in the pan on a wire rack for 5 to 10 minutes before turning it out onto the rack to cool completely.  (To catch any crumbs, invert the cake over a piece of parchment. 

  10. To make the whipped cream: When ready to serve, whip the cream, confectioners’ sugar and vanilla until medium peaks form. Using a rubber spatula, gently fold in the jam, leaving some streaks.  

  11. Cut the cake into slices and serve with a dollop of whipped cream. 

  12. Storage information: Store the breadcrumb cake airtight at room temperature for up to 4 days; wrap well and freeze for longer storage, up to 2 months. 

Tips from our Bakers

  • This cake works best with homemade breadcrumbs made from the last few slices of stale white sandwich bread (save those crusty, chewy artisan loaves for another use). To make the breadcrumbs, tear bread slices into medium pieces, place in a food processor, and pulse until fine crumbs form. If there is any moisture left in the crumbs, spread them out evenly on a parchment-lined baking sheet and bake in a 325°F oven for 10 to 12 minutes, stirring halfway through. It’s okay if they start to brown. Let cool completely before using. Breadcrumbs will keep in an airtight container at room temperature for 2 to 3 weeks, or in the freezer for 3 months. 

  • To use store-bought breadcrumbs, look for plain (unseasoned) breadcrumbs and avoid panko, which is too coarse. 

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