CINNAMON BUTTERMILK BREAKFAST CAKE
Two weeks ago I threw together some things I had on hand and surprised my mother with this delicious ultra moist cake for breakfast. She loved it so much I decided to bake it again in a larger dish. It's so simple that anyone can throw this together and it's a change of pace. I hope someone enjoys this as much as my mother did....
Provided by Carla Johnson
Categories Sweet Breads
Time 35m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325 degrees. In a small bowl mix cinnamon and sugar together and set aside.
- 2. In a large bowl measure buttermilk, butter, and sugar and mix until blended well. The mixture will look curdled but it's fine.
- 3. Add flour and mix; the batter will be thick.
- 4. Spray a 9" x 13" pan or glass baking dish with no stick cooking spray. NOTE: I've only used a glass baking dish.
- 5. Spread batter in dish or pan and sprinkle the cinnamon sugar mixture over the top of the batter. Using the tip of a knife swirl into the batter.
- 6. Place in a preheated oven. Cook for 15-20 minutes. Or until a knife inserted in the center comes out clean.
- 7. Place cream cheese, melted butter, and buttermilk in a bowl and mix until blended. Add half of the confectioner's sugar and stir well add the rest of the confectioner's sugar and mix well to make sure the icing is lump free. Spread over warm cake.
- 8. Cook's Notes: There's usually some discrepancy or difference in opinion about temperature and cooking time for some recipes; I personally believe that heat intensity varies from stove to stove or manufacturer to manufacturer. My oven cooks rather quickly so I recommend that this be watched because it can burn. The finished product will have a very soft, fluffy texture. I've tested this recipe by adding 1/4 cup of raisins and 1/4 cup of chopped pecans and it too was delicious. I believe the possibilities are endless for this simple but moistly delicious cake. I've listed the ingredients in the order that they are to be used in each step.
CINNAMON COFFEE CAKE
This is an old family recipe that is a real favorite! Hope you enjoy it as much as we do. Especially love this in Autumn with the Cinnamon Aroma in the Home. This is a very moist and easy coffee cake.
Provided by BB502
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cream together oleo, 1/2 Cup brown sugar and 1 cup granulated sugar.
- Add the beaten eggs and mix well.
- Sift together all dry ingredients.
- Add to creamed mixture alternately with the buttermilk.
- Pour into greased and floured 9 x 13-inch pan.
- Sprinkle topping over the batter.
- Cover with foil and refrigerate overnight.
- Remove foil and bake at 350° for 35 minutes or until cake tests done.
Nutrition Facts : Calories 355.1, Fat 14.2, SaturatedFat 2.9, Cholesterol 31.8, Sodium 524.4, Carbohydrate 53.5, Fiber 1.2, Sugar 35.8, Protein 5
BUTTERMILK CINNAMON COFFEE CAKE
Make and share this Buttermilk Cinnamon Coffee Cake recipe from Food.com.
Provided by 1 Baker
Categories Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix together in a large bowl the flour, salt, l teaspoons cinnamon, ginger, both sugars, and corn oil.
- Remove 3/4 cup of this mixture, and to it add the nuts and the remaining l teaspoons cinnamon.
- Mix well, and set aside to use as a topping.
- To the remaining batter, add the baking soda, baking powder, egg and buttermilk.
- Mix to combine all ingredients. Small lumps in the batter are okay.
- Pour the batter into a well greased 9x13 pan.
- Sprinkle the topping mixture evenly over the surface.
- Bake at 350 for 40 to 45 minutes.
BEST EVER CINNAMON BUNDT® CAKE
This Bundt® cake is all you need to start off your morning right with your favorite cup of fresh-brewed coffee or tea. If you are a cinnamon fanatic, you have to give this recipe a try. This cake has just the right amount of cinnamon flavor and is so soft, moist, and fluffy. You can kick it up a notch and add walnuts or pecans, or better yet, a crumb topping. You can drizzle with simple syrup or glaze or dust with powdered sugar.
Provided by Hania's Kitchen
Categories Desserts Cakes Bundt Cake Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour.
- Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Sift 2 cups plus 2 tablespoons flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Fold 1/3 of the flour mixture gently into the butter mixture with a spatula. Mix in 1/2 of the buttermilk. Repeat once more, then mix in remaining flour until just combined. Avoid overmixing. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.
Nutrition Facts : Calories 354 calories, Carbohydrate 46.9 g, Cholesterol 80.7 mg, Fat 16.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 7.3 g, Sodium 312.5 mg, Sugar 25.9 g
BUTTERMILK CINNAMON BREAD
"Cinnamon swirled through the batter gives this bread its pretty pattern", informs Aloma Robinson from Clarkston, Michigan. "It looks so fancy yet is very simple. It freezes well, too."
Provided by Taste of Home
Time 1h10m
Yield 2 loaves or 5 mini loaves.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased 8x4-in. or five greased 5-3/4x3x2-in. loaf pans about a third full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks.
Nutrition Facts : Calories 160 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 173mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON COFFEE CAKE LOAF
I love this toasted and smeared with butter. Another recipe from my Mom, I'm pretty sure she got this one from Taste of Home.
Provided by Hey Jude
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, 1°C sugar, baking powder, 1 1/2 teaspoons cinnamon and salt.
- In another bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until smooth.
- Pour half the batter into a greased 9x5x3-inch loaf pan. In a small bowl, combine the remaining sugar and cinnamon; stir in butter. Drizzle half over batter; cut through with a knife to swirl. Top with remaining batter. Drizzle with remaining cinnamon-sugar mixture; swirl with a knife.
- Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 3119.5, Fat 121.4, SaturatedFat 36.2, Cholesterol 473.4, Sodium 4708.7, Carbohydrate 465, Fiber 11.6, Sugar 263.6, Protein 47.2
CINNAMON SWIRL BUTTERMILK POUND CAKE
Make and share this Cinnamon Swirl Buttermilk Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Position oven rack in the center of oven; preheat oven to 325°; grease the inside of a 10-inch bundt pan; dust the pan with flour.
- To make the cinnamon swirl: in a small bowl, whisk the flour, brown sugar, cinnamon, and salt together; break up any large clumps of brown sugar.
- Add in melted butter and stir until blended and crumbly.
- To make the pound cake: sift together the flours, baking powder, baking soda, salt, and cardamom into a bowl; whisk to combine; set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium speed until very creamy, about 2 minutes.
- Gradually add in the sugar; beat at med-high speed until well blended and light, about 4 minutes.
- On medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Beat in the vanilla extract and orange zest.
- On low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions and mixing just until combined.
- Scrape half the batter into the prepared pan and smooth it into an even layer.
- Sprinkle the streusel mixture evenly over the batter; scrape the remaining batter on top and smooth it into an even layer.
- Bake the cake for 65-75 minutes, until a cake tester comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes.
- Invert cake onto the rack, turn cake right side up, and cool completely.
- Dust cake lightly with powdered sugar just before serving.
Nutrition Facts : Calories 457.7, Fat 19.9, SaturatedFat 12.1, Cholesterol 102, Sodium 210.8, Carbohydrate 65, Fiber 0.8, Sugar 40.4, Protein 5.6
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