Buttery Cinnamon Cake Recipes

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CINNAMON BUTTER CAKE



Cinnamon Butter Cake image

I rencently discovered this recipe in our local newspaper. It was suggested...if making this cake in advance, cool it completely, then wrap it in plastic wrap and foil. Freeze. The night before you are serving the cake, let the cake defrost in its wrapping on a counter. Unwrap and reheat the cake wrapped loosely in foil in a 325-degree oven for 10 to 12 minutes or until the outside of the cake is warm to the touch.

Provided by dojemi

Categories     Dessert

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 14

butter (for the pan)
flour (for the pan)
3/4 cup firmly packed light brown sugar
4 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted and cooled
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
9 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
1 3/4 teaspoons vanilla extract
1 cup sour cream

Steps:

  • For the filling:.
  • Heat the oven to 350 degrees.
  • Lightly butter a 9 or 9 1/2-inch springform pan.
  • Dust the pan with flour, tapping out the excess.
  • In a bowl, combine the brown sugar and cinnamon.
  • Divide the mixture in half.
  • Place one half in a small bowl, drizzle over the melted butter, and toss to coat the mixture; it should look like damp sand.
  • Set both aside.
  • For the cake:.
  • Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper.
  • In an electric mixer, cream the butter on medium speed for 1 minute.
  • Add the sugar in 2 portions, beating for 1 minute after each addition.
  • Beat in the eggs, blending just to incorporate them; do not over-beat at this point.
  • Blend in the vanilla extract.
  • On low speed, beat in half of the flour mixture, the sour cream, then the remaining flour mixture.
  • Scrape down the sides of the mixing bowl with a rubber spatula to keep the batter even-textured.
  • Spoon a little more than half of the batter into the pan.
  • Sprinkle over the plain sugar-cinnamon mixture.
  • Spoon the remaining batter on top and smooth the top with a palette knife.
  • Sprinkle the buttered cinnamon-sugar over the top.
  • Bake the cake for 45 minutes, or until the top is set and a wooden pick inserted about 2-inches from the center of the cake is clean when withdrawn. The edges of the baked cake will not shrink noticeably unless the cake overbakes.
  • Set the cake on a rack to cool.
  • Unclasp the ring on the pan, leaving the cake on its metal base.
  • Slice the cake into 10 thick wedges for serving.

BUTTERY CINNAMON CAKE



Buttery Cinnamon Cake image

This recipe is wonderful warm, but is also very good at room temperature. Perfect for company or Christmas morning!! Makes 1 - 10 inch fluted tube pan

Provided by fantasticfoodlady

Categories     Breads

Time 55m

Yield 14 serving(s)

Number Of Ingredients 14

2 cups flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
2/3 cup shortening
1 1/3 cups white sugar
1 1/2 teaspoons vanilla extract
3 eggs
2/3 cup milk
1/2 cup white sugar
6 tablespoons butter
1/3 cup water
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees.
  • Grease and lightly flour one 10 inch fluted tube pan.
  • Stir together the flour, baking powder, 1 tsp.
  • ground cinnamon and salt.
  • Beat shortening until light and fluffy.
  • Add 1 1/3 cups white sugar, and 1 1/2 tsp.
  • vanilla.
  • Continue beating until fluffy.
  • Add eggs one at a time beating for at least 1 minute after each egg.
  • Add flour mixture and milk alternately to egg mixture, beating after each addition.
  • Pour batter into prepared pan.
  • Bake at 350 degrees for 40 minutes.
  • Remove cake from oven and let cool in pan for 10 minutes before turning out.
  • After removing cake from pan and while it is still warm poke holes around the top of the cake with a fork.
  • Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
  • Sprinkle with confections sugar.
  • To make cinnamon syrup: In a saucepan combine 1/2 cup white sugar, the butter, water, 1 tsp.
  • vanilla and 3/4 tsp.
  • ground cinnamon.
  • Heat and stir until butter melts.
  • Do not boil!
  • Pour syrup over cake while it and the cake are still warm.

Nutrition Facts : Calories 322.8, Fat 16.4, SaturatedFat 6.2, Cholesterol 60, Sodium 258.7, Carbohydrate 41, Fiber 0.6, Sugar 26.4, Protein 3.6

BUTTERY CINNAMON CAKE



Buttery Cinnamon Cake image

This cake is the best cinnamon cake I have ever made. Every time I serve it, the compliments never end. Serve it warm, about 45 minutes out of the oven, for an even greater pleasure.

Provided by Leta Harris

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h35m

Yield 14

Number Of Ingredients 14

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
⅔ cup shortening
1 ⅓ cups white sugar
1 ½ teaspoons vanilla extract
3 eggs
⅔ cup milk
½ cup white sugar
6 tablespoons butter
⅓ cup water
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
  • In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
  • To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.

Nutrition Facts : Calories 320.9 calories, Carbohydrate 41 g, Cholesterol 53.9 mg, Fat 16.2 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 6.1 g, Sodium 284.3 mg, Sugar 26.9 g

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Top Asked Questions

How do you bake a cake with buttered cinnamon and sugar?
Sprinkle over the plain sugar-cinnamon mixture. Spoon the remaining batter on top and smooth the top with a palette knife. Sprinkle the buttered cinnamon-sugar over the top. Bake the cake for 45 minutes, or until the top is set and a wooden pick inserted about 2-inches from the center of the cake is clean when withdrawn.
How do you add cinnamon syrup to a cake?
Directions. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake. To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon.
What is a cinnamon roll cake?
This cinnamon roll cake recipe is a delicious, buttery, cinnamon cake. It’s soft, with a tender crumb. I use sour cream in this recipe, which adds to the moist texture of this cinnamon cake! The cinnamon cake batter comes together easily, and makes 3, 8- inch cake layers! And we all know a 3 layer cake means extra frosting. Get excited!
How do you serve a cinnamon Bundt cake?
Recipe creator Leta Harris always gets high praise with this rich, aromatic cinnamon Bundt cake and recommends serving it warm (about 45 minutes after it comes out of the oven) with a dollop of whipped cream, and an extra sprinkling of cinnamon if it's a special occasion!

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