CINNAMON SWIRL CAKE
Cinnamon Swirl Cake is like a cinnamon roll in cake form. Sweet cinnamon crumble swirled through a white cake and topped with luscious cream cheese frosting. To die for!
Provided by Elise Donovan
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Spray 9x13 inch pan with cooking spray.
- Prepare white cake mix according to package directions.
- In separate bowl, combine cinnamon, graham cracker crumbs, butter and brown sugar.
- Stir until combined and crumbly.
- Pour half of the cake batter into pan.
- Sprinkle half of the cinnamon mixture over batter, then run a knife through it to swirl.
- Repeat using remaining cake batter and cinnamon mixture.
- Bake according to cake package directions.
- Frosting: Beat together cream cheese, butter and vanilla. Slowly add powdered sugar until desired consistency.
- Spread over cooled cake.
- Optional garnish: Reserve a little cinnamon mixture to sprinkle over cake. I usually don't do this, I like it all INSIDE the cake, but since it's that way in the picture I thought I better mention it!
Nutrition Facts : Calories 717 kcal, Carbohydrate 125 g, Protein 5 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 53 mg, Sodium 664 mg, Fiber 2 g, Sugar 91 g, ServingSize 1 serving
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
SWIRL SPICE CAKE
This might look like a relative of coffee cake but don't be fooled. The layer of streusel in this marbled loaf cake gets a complex punch of flavor from a coffee spice blend that includes dried orange peel, cardamom, and fennel seeds.
Provided by Tara O'Brady
Categories Cake Pecan Butter Egg Sour Cream Vanilla Orange Juice Breakfast snack Dessert Coffee Bake Spice
Yield Makes one 8½"x4½" loaf
Number Of Ingredients 20
Steps:
- Streusel
- Whisk pecans, spice mixture, brown sugar, flour, and salt in a small bowl to combine. Drizzle in butter and mix until clumps form. Set aside.
- Cake and Assembly
- Preheat an oven to 325°F. Lightly coat an 8½x4½" loaf pan with nonstick spray. Line with parchment paper, leaving overhang on long sides. Press paper into pan, then turn over, so greased side is facing up. Whisk flour, baking soda, baking powder, and ½ tsp. salt in a medium bowl to combine.
- Beat sugar and butter in the bowl of a stand mixer fitted with paddle attachment on medium-high speed, scraping down sides of bowl halfway through, until very light and fluffy, 6-8 minutes. Reduce speed to medium. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Reduce speed to low; add half of dry ingredients and mix just to combine. Add sour cream and vanilla and beat to combine. Add remaining dry ingredients and beat until incorporated.
- Scrape half of batter into prepared pan. Top with streusel (yes, it will look like a lot, but use all of it!), then scrape remaining batter over. Starting at a short side of the pan and working your way to the other short side, drag a butter knife back and forth from one long side to the other through batter to marble streusel; smooth surface.
- Bake cake until a tester inserted into the center comes out clean, 80-90 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Run a small knife around edges of cake to loosen if needed, then, using parchment paper, lift out of pan onto rack. Peel away parchment. Let cake cool completely.
- Combine powdered sugar and a pinch of salt in a small bowl, then mix in orange juice, adding up to a teaspoonful more if needed, until you have a thick but pourable icing. Drizzle over cake and let sit until icing is set before serving, about 15 minutes.
- Do ahead: Cake can be baked 3 days ahead. Store airtight at room temperature.
SWIRL SPICE CAKE
Don't be fooled by the fact that this looks like a coffee cake cousin. A coffee spice blend that includes dried orange peel, cardamom, and fennel seeds gives the streusel layer in this marbled loaf cake a complex punch of flavor.
Provided by Chef Matthew
Categories Dessert
Time 2h
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and butter a 10-inch Bundt pan.
Nutrition Facts : Calories 180 kcal, Fat 9 g, SaturatedFat 1.5 g, Cholesterol 30 mg, Sodium 140 mg, Carbohydrate 22 g, Sugar 13 g, Protein 2 g, ServingSize 1 serving
VANILLA SWIRL CAKE
People will think this easy cake was time consuming and difficult to make. To vary the flavours of this cake change; the cake mix, the vanilla extract, pudding, fruit and or nuts to suit your own tastes. I hope you enjoy this cake.
Provided by Baby Kato
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees
- Butter and flour a 13 x 9 x 2 inch pan
- Cake Mix
- In a large bowl add the cake mix, pudding mix and powdered milk
- Add the eggs, one at a time mixing well
- Next add the vegetable oil and the buttermilk
- Mix on low then medium speed for 3 minutes then add the white chocolate chips and set aside
- Swirl Filling
- Beat the cream cheese and butter on high for 2 minutes with blender
- Next lower speed and add the sugar, then the eggs, one at a time, mixing well
- On low speed, add 2 tbsps plus 2 tsps of flour and vanilla extract
- Scrape down the sides of the bowl and set aside
- In a small bowl toss the apricots, cashews, raisins, candied ginger and toasted coconut with 1 tsp of flour
- Add the fruit and flour to the cream cheese mixture
- Pour half of the vanilla cake batter into the prepared pan, top with the fruit and cream cheese mixture
- Now pour the remaining vanilla cake batter ontop of the fruit and cream cheese mixture
- Take a knife and gently swirl thru all 3 cake layers to create a marbilized effect
- Bake in a 350 degree oven for 40 - 50 minutes - or until a toothpick comes out almost clean
- Cool completely and frost top of cake with cool whip
- Refrigerate for 1 hour and enjoy
- This cake is also wonderful sprinkled with icing sugar, or served with vanilla bean ice cream, or glazed with chocolate or carmel
Nutrition Facts : Calories 696.9, Fat 38.4, SaturatedFat 17.6, Cholesterol 144, Sodium 687.4, Carbohydrate 79.3, Fiber 1.2, Sugar 56.8, Protein 10.6
BUTTERSCOTCH SWIRL CAKE
I was tickled when my swirled dessert took first place and best of division at the Los Angeles County Fair. People hovered over it, commenting on how pretty it looked. I was basking in all the attention. -Marina Castle Kelley, Canyon Cntry, California
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition., Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl., Bake 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.
Nutrition Facts : Calories 650 calories, Fat 27g fat (15g saturated fat), Cholesterol 171mg cholesterol, Sodium 573mg sodium, Carbohydrate 94g carbohydrate (67g sugars, Fiber 1g fiber), Protein 8g protein.
HONEY SPICE SNACK CAKE
Our Test Kitchen staff relied on ground cloves, applesauce and honey to give this scrumptious spice cake its down-home goodness. The light airy treat is sprinkled with a little confectioners' sugar.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first eight ingredients. Whisk the egg, applesauce, oil and honey. Stir into dry ingredients just until moistened. Fold in walnuts. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 181 calories, Fat 7g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 172mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
APPLE-SPICE LAYER CAKE WITH CARAMEL SWIRL ICING
Provided by Rebecca Rather
Categories Cake Fruit Ginger Dessert Bake Christmas Apple Spice Vanilla Cinnamon Party Nutmeg Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 12 to 14 servings
Number Of Ingredients 23
Steps:
- Place one oven rack in the bottom third of the oven and a second rack in the top third of the oven. Preheat the oven to 350°F. Grease three 9-inch cake pans with butter or cooking spray, then line each with a parchment paper round and grease the rounds. Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Beat in the molasses. Add the eggs, one at a time, beating between each addition. In a medium bowl, stir together the flour, baking soda, salt, and ground spices to blend. Add the flour mixture and sour cream alternately to the batter. (Start and end with the flour mixture, adding the flour mixture in 3 increments and the sour cream in 2 increments.) After each addition, mix on low speed just to combine the ingredients. Stir in the shredded apples, vanilla, and ginger.
- Spoon the batter (it will be thick) evenly into the prepared pans. Place two cake pans side by side on one rack and the third on the other. Stagger the cake layers on the oven racks so that no layer is directly over another. Bake for 35 to 40 minutes, until firm to the touch. Monitor the layers carefully for doneness; each one may be done at a different time. Remove from the oven and let cool in the pans for 10 minutes. Run a knife around the edges of the pans and unmold the cakes onto wire racks to cool completely, 15 to 30 minutes, before frosting. The cakes can be kept frozen, tightly wrapped in plastic wrap, for up to 3 weeks. Defrost them at room temperature before unwrapping. Frost immediately.
- To make the icing: In a medium stainless-steel bowl, combine the unwrapped caramels, 2 tablespoons of the cream, and the 2 tablespoons butter. Place over a saucepan filled with 2 inches of simmering water. Stir the caramel mixture until smooth. Remove the bowl from the heat. Let cool, stirring the mixture every few minutes until cool to the touch, about 20 minutes. (If the mixture is too warm, it will melt the buttercream frosting when it is stirred in later.)
- While the caramel is cooling, make the butter cream: Using an electric mixer fitted with the paddle attachment, beat the 1 1/2 cups butter on medium-high speed for about 1 minute, until pale in color. Add the remaining 2 tablespoons cream and the vanilla and powdered sugar, and beat for 3 minutes, until light and fluffy. Add the mascarpone and beat on medium-low speed until incorporated. Do not overbeat the mascarpone, or it may separate. Reserve 1/4 cup of the cooled caramel mixture to drizzle over the cake once it is frosted. Stir the remainder of the caramel into the frosting, using large strokes to create caramel swirls throughout. Don't stir it too much or the ribbons of caramel will disappear.
- Place one cake layer on a serving plate and spread a thick blanket of frosting on top. Add the second layer and spread thickly with frosting. Add the third layer and cover the top and sides of the cake with an even layer of frosting. Use a small spoon to drizzle the reserved 1/4 cup of caramel over the top of the cake. Pat on the toasted pecan pieces to cover the sides of the cake. Tip: Using the proper tools for cutting frosted layer cakes ensures that individual servings look as good as they taste. I use a large serrated knife dipped in hot water for cutting. I wipe the knife off with a clean dishcloth after each piece, which ensures that every cut is as clean as the first.
EASY CAKE POP SWIRL
These cake pops are quick and easy and fun for the whole family! They're perfect for holidays and get-togethers, and there's something about them for everyone to love. If you would like to frost them, do not use heavily whipped frosting, use a light frosting.
Provided by Hannah Craz
Categories Desserts Cakes Cake Pops
Time 50m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine sugar, flour, and baking soda in a bowl. Add butter, milk, eggs, and vanilla extract; stir, adding more flour if needed, until batter is thick but smooth.
- Scoop batter onto a nonstick baking sheet using an ice cream scoop.
- Bake in the preheated oven until golden brown, 30 to 40 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 113.6 calories, Carbohydrate 15.1 g, Cholesterol 31.3 mg, Fat 5.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 126.3 mg, Sugar 10.4 g
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