CINNAMON SWIRL BUNDT CAKE
A sweet cinnamon breakfast cake with a rich cinnamon swirl. This gorgeous bundt cake is topped with a decadent cinnamon glaze!
Provided by Aimee
Categories Cake
Time 1h20m
Number Of Ingredients 15
Steps:
- For the cake, grease and flour a bundt pan and set aside. Preheat oven to 350 degree F.
- In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla, cinnamon and milk. Beat for 3-4 minutes until smooth and fluffy.
- In a separate mixing bowl, combine brown sugar and cinnamon for the filling. Use a fork to blend evenly.
- Pour half of the cake batter into the bundt pan. Sprinkle the cinnamon sugar mixture over the batter. Top with the remaining cake batter.
- Bake for 55-60 minutes until browned. Allow to cool in pan about 10 minutes, then flip onto a cake plate and cool completely.
- For the glaze, whisk together the powdered sugar, 2 Tbsp milk and cinnamon. Add more milk if needed to get desired consistency. Drizzle over cooled cake. Store covered at room temperature for 4-5 days. ENJOY.
Nutrition Facts : Calories 290 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 134 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CINNAMON SWIRL BUNDT CAKE
Cinnaon swirl bundt cake recipe
Provided by Kate @ I Heart Eating
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F. Grease and flour a 10-15-cup Bundt pan.
- In a medium bowl, whisk together cake flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and yogurt until well-combined.
- Stir in vanilla until combined.
- Add eggs one at time, mixing well after each addition.
- On low, stir in flour mixture until just incorporated.
- Stir in milk until combined.
- In a separate large bowl, stir together 2 ½ cups of the batter, brown sugar, cinnamon, and milk until well-combined.
- Using a 1/4-cup measuring cup, drop two scoops of plain batter into prepared bundt pan.
- Drop one scoop of cinnamon swirl batter on top of plain batter.
- Continue to alternate between plain and cinnamon swirl batters until both batters are gone.
- Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool cake in the pan on a wire rack for 15 minutes.
- Invert the cake onto wire rack, and cool completely.
Nutrition Facts : ServingSize 1 serving, Calories 344 kcal, Carbohydrate 51 g, Protein 5 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 82 mg, Sodium 202 mg, Fiber 1 g, Sugar 33 g
CINNAMON STREUSEL BUNDT CAKE
A delicious cinnamon streusel bundt cake from McCormick. Vanilla glaze and apple streusel options below.
Provided by Katzen
Categories Dessert
Time 1h25m
Yield 1 Bundt Cake, 18 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 391.1, Fat 19.2, SaturatedFat 9.3, Cholesterol 77.4, Sodium 149.3, Carbohydrate 51.7, Fiber 1.4, Sugar 34.8, Protein 4.4
CINNAMON SWIRL POUND CAKE
This is a family favorite, made by my mother-in-law and now by my daughters! Easy, moist and delicious!
Provided by muffin-maker
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Grease or spray bundt cake pan.
- Mix ingredients from cake mix through eggs together and beat well.
- In a separate small bowl, mix sugar and cinnamon together.
- Sprinkle a small amount of sugar and cinnamon mixture in the bottom of the bundt pan.
- Pour one-third of the batter in the bundt pan.
- Sprinkle cinnamon sugar mixture over the batter,.
- Pour one-third of the batter in the bundt pan.
- Sprinkle cinnamon sugar mixture over the batter,.
- Pour one-third of the batter in the bundt pan.
- Sprinkle cinnamon sugar mixture over the batter,.
- Take a butter knife and swirl through the batter to distribute the cinnamon sugar into the batter.
- Bake for 50 minutes or until a toothpick comes out clean.
- Let cake stand in pan to cool 10 to 15 minutes and then turn out onto a plate. You can dust with powdered sugar if desired.
Nutrition Facts : Calories 342.4, Fat 15.8, SaturatedFat 2.5, Cholesterol 62.9, Sodium 426.9, Carbohydrate 46.9, Fiber 1.2, Sugar 30.6, Protein 4.1
CINNAMON SWIRL CAKE
This is a cake made in a tube or bundt pan. The cream cheese makes it extra moist. This is a cake that you can slice, grab, and go.
Provided by valgal123
Categories Dessert
Time 1h15m
Yield 1 bundt cake, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- FILLING: Place the filling ingredients in a bowl and mix with a fork or your fingers until the mixture is completely combined and crumbly.
- CAKE: Preheat the oven to 350°F.
- Lightly butter or spray a tube or bundt pan.
- Place the butter, cream cheese, and sugar in a large bowl and mix with an electric mixer on low speed for 2-3 minutes or until combined.
- Add the eggs and vanilla and mix on medium speed for 2 minutes or until creamy. Add the milk and mix on low speed for 1 minute or until smooth. Add the baking powder, salt, and baking soda and mix for 30 seconds. Add the flour and mix for 2 minutes or until completely combined.
- Pour one third of cake batter in pan and sprinkle with half of.
- the filling. Pour another third of the batter into the pan and sprinkle.
- with the remaining filling. Pour the remaining batter into the pan and.
- bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool slightly and invert onto a serving platter.
Nutrition Facts : Calories 513, Fat 23.5, SaturatedFat 14.4, Cholesterol 105.6, Sodium 444.5, Carbohydrate 69.9, Fiber 1.7, Sugar 41.2, Protein 7.1
CINNAMON SWIRL EARTHQUAKE CAKE
I have had this recipe for a long time, but just made it recently and I have a feeling I will be making it often. My DH loved it! It is like a big gooey cinnamon roll baked in a pan. Yummy!
Provided by Elaine
Categories Breakfast
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease a 9 x 13 pan.
- Cover bottom of pan with chopped pecan. Then spread coconut over the pecans.
- In a mixing bowl mix Cinnamon Swirl Cake according to dirctions on box but add 1 teaspoons cinnamon to the cake mix.
- Add cinnamon swirl packet to cake mix but start and stop your mixer 6-7 times.
- Pour cake mixtire over coconut and pecans.
- In a mixing bowl, cream together soft margarine, cream cheese, confectioners sugar and 1/2 teaspoons cinnamon.
- Drop by spoonfuls in dollups on top of cake batter. Take a knife and run it through the cream cheese mixture a little bit to swirl the top of the cake, but not too much! You still want to have the cream cheese in clumps.
- Bake for 40-45 minutes. Like a typical earthquake cake, it will fall and look like an earthquake hit it.
Nutrition Facts : Calories 676.2, Fat 38.2, SaturatedFat 12.8, Cholesterol 73.7, Sodium 488.2, Carbohydrate 80.6, Fiber 2.1, Sugar 67.6, Protein 6.3
MRS. SHUGART'S CINNAMON BUNDT CAKE
My daughter's most requested cake prepared by her Grandmother, who is now 91 and still baking. This is really a "not too sweet" coffee cake with a glaze icing. We have had it for birthdays, family get-togethers, and plan to have it this Christmas Eve after a light dinner and before our family opens gifts.
Provided by Chef Hall
Categories Dessert
Time 45m
Yield 1 Bundt Cake
Number Of Ingredients 12
Steps:
- Mix cake mix, vanilla pudding, Wesson oil and water.
- Beat 4 eggs into cake mixture one at a time.
- Add 1 teaspoon butter flavoring and 1 teaspoon vanilla.
- Beat 8 minutes.
- Put 1/3 cake mixture in a greased bundt pan and sprinkle cinnamon sugar over top.
- Repeat layers twice, sprinkling each layer with cinnamon sugar until all is used.
- Bake at 350º 45 minutes. Let sit in pan 5 minutes.
- Punch holes in top of cake with toothpick.
- Pour glaze over top while hot.
Nutrition Facts : Calories 4804.7, Fat 244, SaturatedFat 37.1, Cholesterol 859, Sodium 5035.2, Carbohydrate 610.8, Fiber 5.6, Sugar 430.4, Protein 48.3
CINNAMON SWIRL COFFEE CAKE
Make and share this Cinnamon Swirl Coffee Cake recipe from Food.com.
Provided by mermaidmagic
Categories Breads
Time 55m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Mix melted butter, 1 cup sugar, flour, baking powder, baking soda, salt, eggs and vanilla well.
- Add sour cream, mix again.
- In a small separate bowl, combine cinnamon, walnuts and 1/3 cup sugar.
- Pour half of batter into greased and floured tube pan.
- Sprinkle half of the topping mixture over it.
- Add rest of batter.
- Top with remaining topping mixture.
- Bake in preheated 350 degree oven for 45 minutes.
Nutrition Facts : Calories 3745.9, Fat 187.6, SaturatedFat 91.9, Cholesterol 735.6, Sodium 3348.9, Carbohydrate 476.5, Fiber 12.1, Sugar 277.3, Protein 53.1
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