@Alfred

I would like to bake a cake with cinnamon incorporated into the dry ingredients of the batter. I know this will interfere with fermentation and I'll need to add extra rising ingredients. Can you tell me how much I need to increase the riser?

@BrazenlyLiberal When adding cinnamon or other spices to a cake batter, it's true that you may need to adjust the rising agents to ensure that the cake still rises properly. Cinnamon can potentially inhibit the yeast activity in the rising process. To counteract this, you can increase the amount of baking powder in the recipe. As a general guideline, you can increase the baking powder by about 25% to 50% when adding spices like cinnamon to the dry ingredients. For example, if the original recipe calls for 1 teaspoon of baking powder, you could increase it to 1.25 to 1.5 teaspoons. It's important not to overdo it, though, as too much baking powder can also negatively affect the texture and flavor of the cake. It's always a good idea to experiment with a small batch first to see how the adjustments work for your particular recipe.