BROWN SUGAR CINNAMON POUND CAKE
This brown sugar cinnamon pound cake is light and tender. The full recipe will make a 12-cup Bundt cake. If you don't have one, you can bake it in cake pans, loaf pans, or a 10 cup Bundt along with a few cupcakes. Serve it plain, with a dusting of powdered sugar, or make a simple glaze and have fun with sprinkles!
Provided by Jenni Field
Time 5h25m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350F and prepare your Bundt-type pan with pan spray and flour. (Or use a combination of loaf pans, cake pans, etc, if you don't have a 12 cup Bundt pan).
- Whisk together the flour, baking powder, baking soda. Set aside.
- Cream butter until smooth. Add salt, vanilla, and cinnamon. Since fat carries flavor, this seems like an excellent time to add the flavoring agents.
- Add sugars, making sure that your brown sugar is sifted.
- Cream on medium-high speed until very light and fluffy, making sure to scrape the sides of the mixing bowl as necessary.
- Drizzle the eggs in a bit at a time, beating on medium speed.
- These next additions all get mixed in on low speed for 10 seconds each: half the dry ingredients, half the buttermilk, half the remaining dry ingredients, the rest of the buttermilk, the rest of the dry ingredients
- Scrape down the sides and bottom of the bowl and then mix on high speed for about 3 seconds. Seriously--no more than that.
- Pour in your very softly whipped cream and fold it in by hand.
- If using a 12 cup Bundt, pour into your prepared pan and bake in the center of the oven for an hour. Test for doneness and bake another five-ten minutes if necessary. Timing for cake layers will be less, as will cupcakes. If you bake in a loaf pan/s, that will take about an hour as well. Just check for doneness by gently pressing the tops of the cakes. They're done when they spring back. They will be a very deep golden brown, may have some cracks in the top, will be just beginning to pull away from the sides of the pan, and will read about 200F on an instant read thermometer.
- Let cool on a rack in the pan for twenty minutes. Turn the cake out on a rack and let it cool completely.
- Glaze and decorate as desired, or leave plain.
Nutrition Facts : Calories 289 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 181 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BROWN SUGAR CINNAMON CAKE (FROM SOUTHERN LIVING)
Steps:
- Cream shortening and butter well.
- Add brown sugar and mix well.
- Add eggs one at a time, beating well after each one.
- Sift dry ingredients (including cinnamon).
- Add dry ingredients to cream mixture alternately with evaporated milk.
- Fold in chips
- Pour batter in well greased and floured tube or bundt pan.
- Bake at 300° for 1 hour and 15 minutes to 1 hour and 30 minutes.
- Remove from oven and cool for 10 minutes.
Nutrition Facts : Calories 430 kcal, ServingSize 1 serving
BROWN SUGAR-CINNAMON DANISH
A magnificent pastry stuffed with orange-scented cinnamon-sugar filling makes the perfect centerpiece to a festive brunch. Martha made this recipe on Martha Bakes episode 502.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 8
Steps:
- Line a baking sheet with parchment paper; set aside. Cut Danish dough in half. On a lightly floured work surface, roll out each half to a 12-inch square. Transfer to prepared baking sheet, stacking the dough squares with a sheet of parchment paper between. Transfer to refrigerator; chill for 20 minutes.
- Remove chilled dough from refrigerator. Transfer one dough square to lightly floured work surface. Place an 11-inch bowl, upside down, in the middle of dough and cut around bowl to form an 11-inch circle using a pastry wheel or sharp knife. Transfer circle of dough to a parchment-lined baking sheet.
- Combine dark-brown sugar, cinnamon, zest, juice and salt in a small bowl. Spread mixture over dough circle, leaving a 1/2-inch border around perimeter. Repeat cutting process with remaining dough square. Brush border with beaten egg and cover with remaining piece of dough. Pinch edges to seal. Reserve egg wash.
- Place a 3-inch bowl, upside-down, in the center of the 11-inch circle. Using a paring knife, cut dough circle into quarters from the center to the edge. Then cut each quarter into thirds.
- Working with two adjacent portions of dough, twist away from one another in a full circle so that the top of the dough remains facing upwards. Repeat process working around the circle of dough. Pinch edges of twists together to seal. Cover lightly with plastic wrap. Let stand at room temperature until doubled in size, about 45 minutes. Brush with remaining egg wash.
- Preheat oven to 375 degrees. Transfer to oven with a sheet of foil on the rack below. Bake until deep golden brown all over, 25 to 30 minutes. Let stand for 5 minutes on cookie sheet. Using a large spatula, slide Danish from parchment paper to a wire rack to cool completely.
CINNAMON-SUGAR COFFEE CAKE
I'm a big fan of coffee cake, but I wanted to come up with a lighter version. This rendition has less fat and sugar, but it still tastes great. It's a fabulous addition to breakfast! -Lisa M. Varner, El Paso, Texas
Provided by Taste of Home
Time 45m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., In a large bowl, beat eggs, oil, sugar, honey and vanilla until well blended. In another bowl, whisk flours, baking powder, baking soda and salt; add to egg mixture alternately with yogurt, beating well after each addition., Transfer batter to prepared pan. In a small bowl, mix sugars, cinnamon and vanilla until blended. Stir in pecans; sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.
Nutrition Facts : Calories 211 calories, Fat 9g fat (1g saturated fat), Cholesterol 25mg cholesterol, Sodium 209mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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-BROWN SUGAR POP-TART® CAKE
A buttery, crisp Pop-Tart® crust and a moist cinnamon brown sugar cake. Great for all ages and a fun party idea. I made this cake for my family and they all loved it (and some of them don't even like Pop-Tarts®!).
Provided by maddee08
Time 2h5m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray an 8-inch square pan.
- Crumble 4 toaster pastries into a bowl and mix in melted butter; press into the prepared pan creating a crust.
- Combine 1/4 cup brown sugar, 1 tablespoon flour, 1 teaspoon cinnamon, and 1 teaspoon milk in a bowl; spread over crust.
- Beat 1/2 cup brown sugar, softened butter, and white sugar together in a bowl; add egg yolk and vanilla extract and mix well. Combine 1 cup flour, baking powder, and salt in a separate bowl. Whisk 3/4 cup milk and vinegar together in a separate bowl.
- Mix flour mixture, alternating with milk-vinegar mixture, into butter mixture until batter is well mixed. Fold egg whites into batter. Crumble 1 toaster pastry over batter and fold. Pour batter over the crust.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool cake completely, at least 1 hour.
- Spread frosting onto cake and crumble 1 toaster pastry over frosting.
Nutrition Facts : Calories 443.8 calories, Carbohydrate 58.4 g, Cholesterol 49.8 mg, Fat 22.5 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 11.3 g, Sodium 337.1 mg, Sugar 30.7 g
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