CINNAMON VANILLA WEDDING CAKE WITH MEXICAN HOT CHOCOLATE BUTTERCREAM
Provided by Food Network
Categories dessert
Time 55m
Yield 1 (2 layer) cake
Number Of Ingredients 18
Steps:
- Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.
- Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.
- Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
- Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
- Preheat oven to 350 degrees F.
- Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.
- Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.
- Frost cake and decorate as desired.
CINNAMON COFFEE CAKE
I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. -Eleanor Harris, Cape Coral, Florida
Provided by Taste of Home
Time 1h20m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 299mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
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.
VANILLA AND CINNAMON CRUMB CAKE
Make and share this Vanilla and Cinnamon Crumb Cake recipe from Food.com.
Provided by looneytunesfan
Categories Breads
Time 1h15m
Yield 1 10inch cake
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees (325 degrees for a dark-finish pan).
- Line a 10-inch springform pan with parchment, grease the bottom and sides and set aside.
- To make the crumb top, in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the flour, sugar; and cinnamon.
- Cut in the vanilla and cold butter on low speed until coarse dry crumbs are formed.
- Pour into a small bowl and set aside.
- If not using immediately, refrigerate until needed.
- To make the cake batter, without cleaning the mixing bowl, cream the butter and sugar on medium speed until light and fluffy, about 1 minute.
- Add the eggs, one at a time, and the vanilla extract and beat well on medium speed for 30 seconds.
- The mixture will be loose.
- Add the flour; cinnamon, baking powder; baking soda, and salt and beat on low speed for 15 seconds.
- Add the sour cream and beat on medium-high speed only until the lumps smooth out and the mixture looks fluffy, about 30 seconds on medium-high speed.
- Do not overbeat.
- Spread the batter evenly into the prepared springform pan.
- Sprinkle the top evenly with the crumb topping.
- Bake on the center rack of the oven for 45 to 55 minutes, or until the top is crisp and feels firm when gently touched in the center; the cake separates slightly from the sides of the pan, and a cake tester inserted into the center comes out clean (it may be a bit moist; that's okay).
- Do not overbake, or the cake will be dry.
- Remove from the oven and cool in the pan on a wire rack for 5 minutes before removing the sides of the pan.
- Let cool at least 30 minutes before serving warm, or cover in plastic wrap to serve later at room temperature.
- Store at room temperature for up to 3 days.
CINNAMON AND VANILLA CAKE
easy to bake and too easy to eat! close textured and very more-ish! TIP: best served slightly warm
Provided by kierawilliams_
Time 50m
Yield Serves 8
Number Of Ingredients 0
Steps:
- preheat oven to 180°
- grease and line tin
- cream sugar and butter until smooth
- beat in the eggs
- add in the vanilla paste
- sift in the flour and cinnamon
- add in the milk
- pour into tin and smooth out until even
- bake for 20-25mins
- leave to cool for 5mins before removing from the tin
- place on wire rack until cool
- cut, serve and enjoy!
CINNAMON VANILLA CUPCAKES
Delicious and moist cupcakes that have a little something special with the cinnamon. Great with vanilla, chocolate or cream cheese frosting. The amount of Flour is optional, depending on how dry you want your cupcakes.
Provided by LizP5885
Categories Dessert
Time 35m
Yield 1 dozen, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Prepare muffin pan with liners.
- Sift together the flour, baking powder, salt and cinnamon.
- Mix milk and vanilla in a separate cup.
- Cream butter and then add sugar a little at a time. Mix until light and fluffy.
- Beat in the eggs one at a time until light and fluffy.
- Add flour mixture and milk mixture alternately, starting with flour mixture and ending with flour mixture until fully--but not overly--mixed.
- Fill muffin papers 3/4 cup full. Bake for 18-20 minutes until top springs back lightly when touched.
THREE-LAYER CINNAMON SWIRL CAKE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and beat until fluffy. Add eggs, one at a time, beating briefly after each addition.
- Combine flour, baking powder, cardamom, and salt in a large bowl. Add flour mixture to butter mixture in 3 batches, alternating with milk, beating batter briefly after each addition. Add vanilla and almond extracts; beat until smooth.
- Transfer about 1/3 of the batter to a small bowl and divide it evenly amongst the prepared cake pans.
- Add brown sugar and cinnamon to remaining batter and beat until well mixed. Pour into the cake pans and swirl with a spoon to mix slightly.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While cakes are cooling, cream butter for the frosting in a large bowl. Slowly add 2 1/2 cups powdered sugar; beat until mixed. Add remaining powdered sugar alternately with milk and vanilla extract. Beat until frosting is smooth and reaches a thick spreading consistency.
- Frost and stack layers of cake and sprinkle cinnamon on top.
Nutrition Facts : Calories 898.5 calories, Carbohydrate 152.3 g, Cholesterol 141.3 mg, Fat 30.5 g, Fiber 1.2 g, Protein 7.2 g, SaturatedFat 18.5 g, Sodium 500.5 mg, Sugar 116.5 g
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