Cinnamon Butter Cake Food

BUTTERY CINNAMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
• In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
• To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.

CINNAMON BUTTER CAKE

Steps:

• For the filling:.
• Heat the oven to 350 degrees.
• Lightly butter a 9 or 9 1/2-inch springform pan.
• Dust the pan with flour, tapping out the excess.
• In a bowl, combine the brown sugar and cinnamon.
• Divide the mixture in half.
• Place one half in a small bowl, drizzle over the melted butter, and toss to coat the mixture; it should look like damp sand.
• Set both aside.
• For the cake:.
• Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper.
• In an electric mixer, cream the butter on medium speed for 1 minute.
• Add the sugar in 2 portions, beating for 1 minute after each addition.
• Beat in the eggs, blending just to incorporate them; do not over-beat at this point.
• Blend in the vanilla extract.
• On low speed, beat in half of the flour mixture, the sour cream, then the remaining flour mixture.
• Scrape down the sides of the mixing bowl with a rubber spatula to keep the batter even-textured.
• Spoon a little more than half of the batter into the pan.
• Sprinkle over the plain sugar-cinnamon mixture.
• Spoon the remaining batter on top and smooth the top with a palette knife.
• Sprinkle the buttered cinnamon-sugar over the top.
• Bake the cake for 45 minutes, or until the top is set and a wooden pick inserted about 2-inches from the center of the cake is clean when withdrawn. The edges of the baked cake will not shrink noticeably unless the cake overbakes.
• Set the cake on a rack to cool.
• Unclasp the ring on the pan, leaving the cake on its metal base.
• Slice the cake into 10 thick wedges for serving.

BUTTERY CINNAMON CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and lightly flour one 10 inch fluted tube pan.
• Stir together the flour, baking powder, 1 tsp.
• ground cinnamon and salt.
• Beat shortening until light and fluffy.
• Add 1 1/3 cups white sugar, and 1 1/2 tsp.
• vanilla.
• Continue beating until fluffy.
• Add eggs one at a time beating for at least 1 minute after each egg.
• Add flour mixture and milk alternately to egg mixture, beating after each addition.
• Pour batter into prepared pan.
• Bake at 350 degrees for 40 minutes.
• Remove cake from oven and let cool in pan for 10 minutes before turning out.
• After removing cake from pan and while it is still warm poke holes around the top of the cake with a fork.
• Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
• Sprinkle with confections sugar.
• To make cinnamon syrup: In a saucepan combine 1/2 cup white sugar, the butter, water, 1 tsp.
• vanilla and 3/4 tsp.
• ground cinnamon.
• Heat and stir until butter melts.
• Do not boil!
• Pour syrup over cake while it and the cake are still warm.

CINNAMON AND VANILLA CAKE

Steps:

• preheat oven to 180°
• grease and line tin
• cream sugar and butter until smooth
• beat in the eggs
• add in the vanilla paste
• sift in the flour and cinnamon
• add in the milk
• pour into tin and smooth out until even
• bake for 20-25mins
• leave to cool for 5mins before removing from the tin
• place on wire rack until cool
• cut, serve and enjoy!

CINNAMON STREUSEL BUNDT CAKE

Steps:

• Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
• For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
• Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.
• Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
• Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.

CINNAMON COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Grease an 8-inch square baking pan. In a medium bowl, combine flour, 3/4 cup sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in shortening until the mixture resembles coarse crumbs. Put 1/2 cup of the mixture in a small bowl, stir in remaining 2 tablespoons sugar and cinnamon, and set aside. Stir egg and milk into remaining flour mixture.
• Spoon batter into the prepared pan, and smooth the surface. Pour melted butter over the top. Sprinkle reserved crumb mixture evenly over the butter. Bake the cake until a toothpick inserted in the center comes out clean, about 35 minutes.

APPLE SOUR CREAM CINNAMON WALNUT BUNDT CAKE

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Generously butter a bundt pan and then flour (shaking out excess flour).
• In a bowl mix together flour, baking soda, baking powder and salt.
• In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon and 1/2 cup sugar until the nuts are chopped.
• Add in 1/4 cup melted butter and pulse once or twice to combine; set aside.
• To make the cake: In a large bowl beat the 1 cup softened butter with 1-1/4 cups sugar at high speed with an electric mixer for about 5 minutes.
• Add in eggs and beat well.
• Beat in sour cream and vanilla until smooth and fluffy (about 3 minutes).
• Reduce the speed to low and add in the flour mixture, mixing just until blended (the batter will be thick).
• Add in the chopped apples; mix to combine.
• Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
• Spoon half of the batter on top of the nut mixture, spreading out with a spatula, then sprinkle the remaining nut mixture on top of the batter, then top/dollop with remaining cake batter, spreading out with a spoon.
• Bake for about 50 minutes, or until cake tests done.
• Cool cake in the pan on a rack for about 1 hour, then run a thin knife around the inner edges.
• Place rack on top of the pan, then flip to invert onto rack.
• Cool completely.
• *NOTE* this cake can be baked in a tube pan, just layer the cinnamon/nut mix twice between three layers of cake batter instead of sprinkling on the bottom of the pan. Layer as follows.
• A third of the cake batter in the bottom of the pan then sprinkle with half of the nut mixture, then another third batter on top, the the remaining nut mixture then the remaining third of cake batter.
• This method works quite well, but will produce a higher cake that might take a longer time to bake.

CINNAMON NUTELLA CAKE

Steps:

• Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20cm round cake tin.
• Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat with a wooden spoon for 2-3 minutes, or with an electric hand mixer for 1-2 minutes, until light and fluffy.
• Tip three quarters of the mixture into the tin, spread it level, then spoon the Nutella on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth to cover the Nutella.
• Sprinkle with the nuts. Bake for 1 hour to 1 hour 10 minutes, until risen, nicely browned, feels firm to touch and springs back when lightly pressed (cover with foil if it starts to brown too quickly). Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack. Wrap tightly in double thick foil to keep fresh for up to a week.

CINNAMON BUTTERCREAM FROSTING

Steps:

• Place butter in large bowl.
• Beat on low 30 seconds.
• Add sugar about a cup at a time, beating on low between each addition.
• Add 3 tablespoons milk, vanilla and cinnamon.
• Beat on medium 1 minute.
• Blend in up to 1 tablespoons of milk if frosting is too thick.