Cinnamon Nut Cake Food

CINNAMON COFFEE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.
• In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.
• Combine flour with baking powder, baking soda, and salt. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.
• Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
• Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
• Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.

APPLE-CINNAMON BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Make the cake: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.
• In a large bowl, combine butter, brown sugar, and eggs. Whisk until smooth. Gradually whisk in dry ingredients just until combined (do not overmix). Using a rubber spatula, fold in apples. Spoon batter into a 12-cup nonstick Bundt pan, and smooth top. Bake until a tester inserted in cake comes out clean, 50 to 60 minutes. Cool in pan on rack 15 minutes; invert onto rack to cool completely.
• Make the glaze: Whisk together confectioners' sugar and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of wax paper (for easy cleanup); drizzle cake with glaze, and let set before serving.

APPLE CINNAMON COFFEE CAKE

Steps:

• Heat oven to 400 degrees F. Spray bottom only of 9-inch round cake pan with cooking spray. In small bowl, mix all streusel ingredients except butter. Cut in butter with fork until mixture is crumbly; set aside.
• In medium bowl, stir muffin mix, water, oil and eggs just until blended (batter may be lumpy). Spread in pan. Sprinkle with streusel.
• Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.
• In small bowl, mix glaze ingredients until smooth; drizzle over coffee cake. Serve warm or cooled.

CINNAMON NUT CAKE

Steps:

• In a large bowl, combine the cake mix, eggs, water and oil. Beat on medium speed for 2 minutes. Combine walnuts, sugar and cinnamon. , Sprinkle a third of the nut mixture into a greased 10-in. fluted tube pan. Top with half of the batter and another third of the nut mixture. Repeat layers. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

PECAN CINNAMON ANGEL FOOD CAKE

Steps:

• Carefully cut off 1-inch top of angel food cake; set aside. Cut down into cake and gently remove core of cake, leaving a 1-inch thick border from bottom and around sides. Crumble cored cake into small pieces.
• In a medium bowl, stir together cake pieces, cream cheese, brown sugar, pecans, and cinnamon.
• Fill center ring of angel food cake with mixture. Place cake top back on.
• Frost cake with whipped topping. Garnish with chopped pecans and ground cinnamon.

OLD FASHIONED CINNAMON NUT CAKE

Steps:

• In a large bowl, mix together sour cream, 1/2 cup sugar, salt, and yeast. Stir until yeast dissolves. Add eggs, 1/2 cup melted butter, and half of the flour; mix well. Mix in the remaining flour.
• Turn dough out on floured board. Knead until smooth, about 10 to 15 minutes. Place in greased bowl, and cover. Let rise in warm place until double in bulk, about 1 1/2 to 2 hours. Punch dough down. Turn over, and let rise again for 45 minutes.
• Place 1/2 cup melted butter in a small cup. Mix together 1 cup white sugar, chopped nuts, and cinnamon. Form dough into walnut-sized balls. Dip each ball in melted butter, and roll in sugar-nut mixture. Place in layers in a 10 inch greased tube pan. Sprinkle any remaining sugar-nut mixture or melted butter over the top layer of balls. Cover pan with waxed paper and a towel, and let dough rise again 45 minutes.
• Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes, or until golden brown. Run a spatula around sides of cake, and invert onto plate.

CINNAMON NUT STREUSEL COFFEE CAKE

Steps:

• Mix together the sugar, margarine and eggs.
• Stir in milk.
• Add flour, baking powder and salt.
• In separate bowl mix together the streusel ingredients.
• Grease and flour a 9x13 pan.
• Spread half the batter in the pan, sprinkle with half the streusel mix and half the nuts.
• Add remaining batter and sprinkle with the rest of the streusel mix and nuts.
• Bake at 375 for 30 minutes. May need to bake longer, so the center is done when a tooth pick inserted comes out clean.
• I used slivered almonds for the recipe (as seen in the picture).

CINNAMON NUT COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the butter, eggs, milk and vanilla. Stir into dry ingredients just until moistened; set aside. In a small bowl, combine topping ingredients. , Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the topping. Carefully spread remaining batter over top; sprinkle with remaining topping. , Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.

CINNAMON DATE CAKE

Steps:

• Preheat oven to 350 degrees.
• In a small saucepan, place dates and add water just to cover. Bring to a boil and remove from heat. Drain dates and place in food processor. Blend until dates have a paste-like consistency.
• In a large bowl add all dry ingredients and mix gently with a fork. Add butter, eggs, and warm dates. Beat with hand mixer until all ingredients are thoroughly blended.
• Pour ingredients into a greased and lightly floured metal pan. Bake for 40 minutes or until inserted knife or skewer comes out clean.

CINNAMON NUT CAKE

Steps:

• Cream together butter and sugar.
• Add eggs one at a time beating well after each.
• Sift together flour and baking powder.
• Gradually add to the creamed mixture blending well.
• Stir 2 tsp baking soda into sour cream.
• Add to mixture and blend well.
• Stir in nuts.
• Pour approx.
• 1/3 of batter into greased and floured tube or bundt pan.
• Mix cinnamon& 3 Tbsp sugar.
• Sprinkle half of cinnamon and sugar mixture over batter.
• Swirl with a knife.
• Repeat with remaining batter and sugar mixture, ending with batter.
• Bake at 350 for 1 hour.
• Cool for 10 minutes.
• Remove from pan and cool completely.
• Dust with confectioners sugar.

ZIMT NUSSKUCHEN (CINNAMON NUT CAKE)

Steps:

• Rich Yeast Dough:.
• In large mixer bowl, combine 2 cups of the flour and the yeast.
• Heat together milk, butter, sugar and salt just until warm (115-120°F), stirring occasionally to melt butter.
• Add to dry mixture in mixer bowl; add egg.
• Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
• By hand, stir in enough of the remaining flour to make a stiff dough.
• Place dough in a greased bowl, turning once to grease surface.
• Cover; let rise in warm place until double, about 1-1/2 hours.
• Turn out on lightly floured surface.
• Divide in half and form each part into a ball.
• Note: Only one half will be used for this recipe. Use the second half for Bienenstich (Beesting Cake)recipe #137652 recommended. Or freeze for another time.
• Roll the dough on a lightly floured surface to a 12x12 square.
• Brush with the melted butter.
• Sprinkle on the sugar and cinnamon and then top with the almonds.
• Fold one side over to within 1/2 inch of opposite side.
• Press the edges together and place on a greased baking sheet.
• Cover with plastic wrap, and let rise in a warm place until almost double.
• Bake at 375°F for 12 - 15 minutes or until golden brown.
• Cool.
• Frost with the icing.
• Icing:.
• Cream together sugar & butter and then add the water. Keep stirring until it's completely combined and smooth. Spread over the cake.
• Note: Yeast equivalents are one package = 2 1/4 teaspoons = 1/4 ounce.

NUTCRACKER

Steps:

• Add the rum, vodka, gin, elderflower liqueur, peach schnapps, lemonade, fruit punch and orange juice to a very large pitcher and stir to combine. Keep chilled in the refrigerator until ready to serve or immediately pour into ice-filled rocks glasses.

CINNAMON-NUT CAKE

Steps:

• Preheat oven to 350°F. Butter and flour 9-inch square baking pan with 2-inch high sides. Using electric mixer, cream butter with brown sugar in large bowl until fluffy. Add egg and vanilla and beat until well blended. Sift flour, baking powder and baking soda together; mix into butter alternately with buttermilk, beginning and ending with dry ingredients. Pour into prepared pan.
• Mix 1/2 cup plus 2 tablespoons sugar and cinnamon in small bowl. Place pecan halves atop cake batter, spacing evenly. Press each nut 1 inch into batter. Spoon some sugar mixture into depressions created by pecans. Sprinkle remaining sugar over cake.
• Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan. (Can be prepared 1 day ahead. Cover tightly and store at room temperature.)

BLUEBERRY CINNAMON NUT COFFEE CAKE

Steps:

• Preheat oven to 350.
• Cream together butter and brown sugar until light and fluffy. Add eggs, vanilla and sour cream, mix well. Gradually stir in flour, baking powder, soda and salt. Mix well. Fold in blueberries.
• Combine filling ingredients, mix well.
• Spoon half of cake batter into well sprayed 9 inch spring form pan fitted with fluted bottom. Spread filling evenly over batter. Top with remaining batter.
• Bake for 45-50 minutes. Let cool in pan for 10 minutes. Carefully run a metal spatula around outer edges of cake. Invert onto serving plate. Cool completely.
• For glaze, combine all ingredients, whisk until smooth. Drizzle over top of cake.