CINNAMON & SUGAR CAKE
This winning combination makes everything nice with sugar and spice. You'd never guess it came from a box. -Maiah Albi, Carlsbad, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans., Bake at 350° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy. Add the confectioners' sugar, milk, cinnamon and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with cinnamon-sugar. Store in the refrigerator.
Nutrition Facts : Calories 616 calories, Fat 28g fat (17g saturated fat), Cholesterol 116mg cholesterol, Sodium 472mg sodium, Carbohydrate 87g carbohydrate (68g sugars, Fiber 0 fiber), Protein 5g protein.
CINNAMON SUGAR POUND CAKE
Provided by Damaris Phillips
Categories dessert
Time 35m
Yield 12 to 14 servings
Number Of Ingredients 8
Steps:
- For the cake: Preheat the oven to 300 degrees F. Spray a 12-cup Bundt pan with nonstick spray and dust with flour.
- In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-low until thick and fluffy, about 4 minutes. Add the eggs one at a time, scraping down the sides of the bowl between additions to ensure everything is homogenous. Slowly beat in the flour just until combined (the batter will be very thick).
- Scrape the batter into the prepared Bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean and the top is golden, 60 to 75 minutes. Cool in the pan on a rack for 20 minutes to allow the sides to release, then invert the cake onto the rack to cool completely.
- For the glaze: Whisk the confectioners' sugar and cinnamon in a bowl. Add 2 tablespoons milk and whisk well. If the glaze drips off a spoon fluidly but slowly, it's done; if not, add more milk, a teaspoon or so at a time, until it does.
- Drizzle the glaze over the top of the cake, letting it run down the sides. Serve.
CINNAMON SUGAR CAKE
This Cinnamon Sugar Cake is one of the easiest recipes that yield delicious results. Everyone is going to love this easy cake recipe!
Provided by Michael Wurm, Jr.
Categories Dessert
Time 40m
Number Of Ingredients 14
Steps:
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine the ingredients for the cake. Beat on low speed for 30 seconds, then increase to medium speed for 2 minutes. Transfer the batter into two greased and floured 9-inch round baking pans.
- Bake for 20 - 25 minutes or until a toothpick inserted near the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes. Remove from pans and place on wire racks to cool completely.
- In a large bowl, cream the butter until light and fluffy - about five minutes. Add the powdered sugar, milk, cinnamon, salt, and vanilla extract. Beat until smooth. Then, assemble the cake by spreading the frosting between the layers, over the top, and on the sides. Sprinkle the top and sides with the cinnamon-sugar.
Nutrition Facts : Calories 597 kcal, Carbohydrate 88 g, Protein 4 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 104 mg, Sodium 385 mg, Fiber 1 g, Sugar 70 g, ServingSize 1 serving
GLUTEN-FREE CINNAMON SUGAR TEACAKE
Steps:
- Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
- In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 tablespoon of the cinnamon. Add the oil, applesauce, vanilla, and 1 cup of hot water to the dry ingredients. Stir until the batter is smooth. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup of the evaporated cane juice, 1 tablespoon of cinnamon, and the remaining hot water. Stir until the mixture is creamy.
- Pour contents of the medium bowl into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. To create the swirl, take a teaspoon and, starting from 1 end of the loaf pan, move down the length of the pan as you swirl the spoon up and down through the batter. Sprinkle the top with evaporated cane juice. Put the pan in the oven on the center rack and bake for 25 minutes. Remove from the oven and brush the top with a generous amount of oil. Return it to the oven and bake for another 15 minutes, or until a toothpick inserted in the center comes out clean and the crust is crunchy.
- Let the teacake cool in the pan for 20 minutes, then gently run a knife around the edge of the cake. Cover the top of the pan with a cutting board, and invert the cake onto the board. Carefully lift the pan away and re-invert the Teacake onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut teacake with plastic wrap and store at room temperature for up to 3 days.
Nutrition Facts : Calories 165, Fat 9.5 grams, SaturatedFat 8 grams, Sodium 280 milligrams, Carbohydrate 19 grams, Fiber 3 grams, Protein 2 grams
CINNAMON-SUGAR PLUM CAKE
Provided by Susan Haskell
Categories Cake Fruit Dessert Bake Plum Summer Bon Appétit Boston Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Whisk first 3 ingredients in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Beat in 3/4 cup sugar. Add eggs 1 at a time, then lemon juice and lemon peel, beating until blended after each addition. Beat in flour mixture. Spread batter in prepared pan.
- Press plum wedges halfway into batter in concentric circles, spacing slightly apart. Mix remaining 1 1/2 tablespoons sugar and cinnamon in small bowl; sprinkle over plums. Bake until cake is browned on top and tester inserted into center comes out clean, about 50 minutes. Cut around cake; release pan sides. Serve cake warm or at room temperature.
CINNAMON-SUGAR HONEY BUN CAKE
Make and share this Cinnamon-Sugar Honey Bun Cake recipe from Food.com.
Provided by mj Sergent
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees.
- Mix cake ingredients together.
- Pour half of batter into a 13- by 9- by 2-inch cake pan (A glass pan is best,if possible).
- Sprinkle half of the cinnamon mixture over the cake.
- Add remaining batter and top with last of cinnamon mix.
- Bake 50 to 60 minutes.
- While cake is baking, make the frosting by combining ingredients listed above.
- When cake is ready, remove from oven and pour frosting ingredients over hot cake Allow cake to cool before cutting.
Nutrition Facts : Calories 565, Fat 26.9, SaturatedFat 6.8, Cholesterol 84.2, Sodium 377.6, Carbohydrate 77.5, Fiber 0.8, Sugar 60.9, Protein 5.3
CINNAMON SUGAR COFFEE CAKE COOKIES
Light, cakey, and delicious. Perfect combination of cinnamon and sugar, but with healthier ingredients to make them guilt free! Great with coffee or a big cup of hot cocoa.
Provided by Matti Derick
Categories Dessert
Time 22m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place sugar and butter in a bowl; beat with mixer until well blended. Add oil, vanilla, and egg; beat until blended.
- Add white and wheat flour, baking powder, baking soda, salt, milk, and cinnamon to mixture; stir until completely combinded. Chill in refrigerator for 45 minutes (or freezer for 15, just enough to cool).
- Preheat oven to 375.
- Combine 1/4 cup sugar (or 1/8 cup Splenda) and 1 teaspoon cinnamon in a small bowl or plate. Shape dough into 1 inch balls, makes about 1 dozen. Roll balls in cinnamon sugar mixture. Place 2 inches apart on ungreased baking sheet, slightly flattened balls. Bake at 375 for 12 minutes, allow to cool.
Nutrition Facts : Calories 173.8, Fat 7.8, SaturatedFat 3.5, Cholesterol 28.4, Sodium 232.9, Carbohydrate 24.4, Fiber 1.2, Sugar 12.6, Protein 2.4
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CINNAMON SUGAR CAKE - WOOD & SPOON
From thewoodandspoon.com
5/5 (1)Category DessertServings 7Total Time 2 hrs
- Preheat the oven to 350. Lightly grease two 6” round pans and cut out parchment paper rounds to fit into the bottom of them. Set aside.
- In a large bowl or the bowl of a stand mixer, cream together the butter, canola oil, sugar, and brown sugar until smooth, about a minute and a half. Add the egg and yolk and stir until combined. Scrape the sides of the bowl and stir in any unincorporated bits. Add half of the cake flour, the baking powder, baking soda, and salt and stir on low to combine. Add ¼ cup of the milk as well as the bourbon and vanilla. Stir on low. Add the remaining cake flour and milk and stir on low just until combined. Fold in any unincorporated bits. Divide the batter evenly into the prepared pans and bake in the middle of the oven for about 30-33 minutes or until the cake has puffed, turned golden, and a toothpick inserted just barely comes out clean. Don’t overbake! Set aside to cool completely.
- In a large bowl or the bowl of a stand mixer, cream the butter and brown sugar on medium until smooth, about one minute. Add the remaining ingredients and beat until smooth and combined, about 1 minute. Set aside in a different bowl while you prepare your buttercream.
- In the same bowl as you made your filling, cream the butter on medium speed until smooth and slightly pale, about 3 minutes. Add the powdered sugar, vanilla and salt and whip and additional minute. Add the cream and beat until smooth and fluffy, about an additional minute. Assemble your cake by spreading a small amount of buttercream on a 6” cake board. Level your cake layers using a serrated knife and place the first layer on the board. Use an offset spatula to spread the filling on the top of that first layer and place the second on top. Use an offset spatula to spread the buttercream on the outside and decorate with any remaining frosting. I like to mix the remaining filling and buttercream together to pipe décor on top! Enjoy!
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