I so love using cinnamon in home baking as it is has so many health benefits.
Cinnamon is a source of calcium, iron, vitamins, figre, and can assist with a variety of digestive ailments such as gas and bloating and has a mild anti-inflammatory effect. Studies have shown improved insulin sensitivity and blood glucose control by taking as little as half a teaspoon of cinnamon per day. Improving insulin resistance can help in weight control as well as decreasing the risk for heart disease. [Source:http://cinnamonnutrition.com/index.html%5D ]
In Australia, we do not have access to the wonder that is fermented milk products, so I substituted sour cream and plain probiotic yoghhurt (3/4 to 1/4) in place of cultured milk.
I also halved the recipe as it makes quite a large cake, used butter instead of margarine, and replaced the cloves with mixed spice.
I also added a few currants….. just because I could!!
Another tasty recipe I have made, using cinnamon to make Apple and Cinnamon Bread, is found here
Read More about cinnamon itself and its properties here
Adding more cinnamon to your diet: Something Delicious and Healthy to Ponder About