Cinnamon Yum Cake Food

SIMPLE EASY CINNAMON CAKE

Steps:

• Pre-heat oven to 325° (160° celsius)
• In a small bowl mix together brown sugar and cinnamon, set aside.
• In a large bowl cream butter and sugar, then add the eggs, beat until fluffy.
• In a medium bowl sift together flour,baking powder, baking soda and salt.
• Add dry ingredients alternately with sour milk, ending with sour milk to creamed mixture. Add vanilla and mix well.
• Spoon 1/3 of the batter into a greased 8" (20.5 centimeter) springform pan. Sprinkle with 1/2 of the cinnamon mixture. Spoon another 1/3 of the batter on top, then remaining cinnamon mixture and then top with the remaining batter. Bake for approximately 50-60 minutes or until toothpick comes out clean and dry. Remove from oven and let cool. Enjoy!

CINNAMON YUM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan or dish and line bottom with parchment paper. Grease parchment or spray with cooking spray.
• Whisk together flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Beat together butter and sugar with an electric mixer at medium speed in a large bowl until light and fluffy, about 3 minutes. Beat in syrup, then add eggs 1 at a time, beating well after each addition. Beat in wine and half of flour mixture, then beat in remaining flour mixture. Add nuts and raisins, beating just until combined. Pour batter into prepared pan.
• Bake until a toothpick inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on a wire rack, about 1 hour.
• Sprinkle with some turbinado sugar and nuts for garnish.

RHUBARB CINNAMON CAKE

Steps:

• Pre-heat the oven to 180°C.
• Prepare a 25cm / 10in cake tin by greasing thoroughly and dusting with a fine layer of plain flour.
• Cream the butter and sugar together until pale and fluffy. add in the egg and vanilla extract and mix well.
• Mix together the semi-skimmed milk and lemon juice. add to the other ingredients and beat until combined.
• Add the bicarbonate of soda and then gradually add the flour, beating well after each addition. Add two teaspons of the cinnamon, and mix until it is all well combined.
• Take the chopped rhubarb (I divide the stalks into two longwise, then chop into slices about the thickness of a one Pound / Euro coin).
• NOTE As the rhubarb is cut small it will rise, giving a rhubarby "layer" on top of the cake. If you don't like this idea, don't cut the rhubarb so small - keep it in 1cm or so chunks and dust it with a very little plain flour before incorporating. Fold it into the cake batter.
• Pour the batter into the prepared tin and level with the back of a spoon.
• Sprinkle the top with the light brown sugar (use less if you don't have a sweet tooth), crumbling any lumps between your fingers as you go.
• Finally sprinkle the top with the remaining teaspon of cinnamon - or more to taste.
• Bake in the centre of the preheated oven for 50 minutes, or until a toothpick comes out clean.
• Leave to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.

YUM YUM CAKE

Steps:

• Preheat oven to 350.
• Add the raisins, sugar, water, shortening, and cinnamon to a saucepan. On medium heat, bring to a boil and cook for 5 minutes Stir occassionally to make sure raisins are not clumping together. Take off heat, and cool to room temperature.
• Add baking soda to coffee and mix into saucepan. Combine well.
• Add flour to saucepan. Mix with a whisk until smooth, batter will be runny.
• Pour batter into a greased and floured bundt pan.
• Cook for one hour, check with a toothpick. Cool for 15 minutes on a rack, and then invert onto a cakepake.

YUM YUM CAKE

Steps:

• Grease and flour a 12 x 17 or 12 x 15-inch pan.
• Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
• Cook pudding with 1 cup milk, let cool.
• Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
• Top with crushed pineapple.
• Sprinkle with coconut and nuts.
• Be sure to refrigerate leftovers.