CINNAMON ROLL CAKE WITH CREAM CHEESE FROSTING
Steps:
- Preheat oven to 350 degrees F. Grease an 8x8'' baking dish.
- In a large bowl combine the flour, sugar, baking powder, salt, milk, egg and vanilla. Stir in melted butter. Pour mixture into prepared pan and smooth into an even layer.
- Make the cinnamon swirl topping by combing all ingredients together until smooth.
- Drop small spoonfuls of the mixture evenly over the top of the cake batter. Use a knife to swirl through the cake and disperse the mixture throughout the cake batter.
- Bake 30-37 minutes or until a toothpick inserted in the center comes out clean. Drizzle cream cheese frosting over warm cake. Serve warm.
- For the Cream Cheese Frosting, cream the butter and cream cheese together. Add powdered sugar, vanilla, and enough milk to make a smooth, soft frosting. Drizzle frosting over the cake with a spoon, or use a ziplock bag and snip a hole out of one of the corners to pipe the frosting on.
- This cake is best served warm from the oven, the same day it's made.
Nutrition Facts : Calories 447 kcal, Carbohydrate 55 g, Protein 4 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 284 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
CINNAMON CAKE WITH CINNAMON-CREAM CHEESE FROSTING RECIPE - (4.1/5)
Provided by southerngrace
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Butter and flour two 9-inch cake pans. Sift first 4 ingredients into small bowl. Stir milk and butter in small saucepan over low heat just until butter melts; set aside. Using electric mixer, beat eggs and sugar in large bowl until thick enough for batter to fall in heavy ribbon when beaters are lifted, about 5 minutes. Beat in orange peel and vanilla. Add flour mixture; beat just until blended. Add warm milk mixture; beat just until blended. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 20 minutes. Cut around pan sides and turn cakes out onto racks. Turn cakes right side up. For frosting, mix the butter and cream cheese together with an electric mixer until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and cinnamon and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness. Spread one cup of frosting onto first layer. Top with second layer. Smooth the rest of the frosting onto the top and sides using your preferred technique.
CINNAMON CAKE WITH CREAM CHEESE FROSTING
This is a favorite "last minute" recipe, because most of these ingredients are usually in your pantry or refrigerator. It is very easily altered to meet individual tastes. Ideas: pumpkin pie spice instead of cinnamon, 2/3 cups chopped walnuts stirred into batter... It is a good recipe for cooking with a child.
Provided by PhoenixReborn
Categories Dessert
Time 1h10m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare 2 9-inch round cake pans by greasing and flouring them. You may also opt for a 9x13 pan instead. Set aside.
- Sift together the flour, baking soda, salt and cinnamon.
- In a separate bowl, cream the butter.
- Blend the brown sugar into the butter.
- Beat in eggs, mix until fluffy.
- Add the dry ingredients and the buttermilk to the creamed sugar/butter mixture. Alternate between teh two, adding a little at a time until all ingredients are incorporated.
- Pour batter into greased and floured pans. Bake 30-35 minutes, or until done. Remove from pans and cool.
- In a bowl, beat the frosting ingredients together.
- Frost the cooled cake with cream cheese frosting. Note: There is enough frosting for a 2-layer cake- if you make a sheet pan, you will end up with with leftover frosting, great for frosting some cookies!
Nutrition Facts : Calories 471.2, Fat 19.3, SaturatedFat 11.8, Cholesterol 87.4, Sodium 382.3, Carbohydrate 71.9, Fiber 0.6, Sugar 60.2, Protein 4.6
CINNAMON CREAM CHEESE FROSTING
Absolutely sinful! Try this on carrot cake, spice cake or ANY cake! This is great with my Recipe #165874 and Recipe #165879
Provided by Mamas Kitchen Hope
Categories Dessert
Time 15m
Yield 4 1/2 cups
Number Of Ingredients 5
Steps:
- Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.
- Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.
Nutrition Facts : Calories 954.1, Fat 37.8, SaturatedFat 22.7, Cholesterol 109.8, Sodium 345.4, Carbohydrate 155.6, Fiber 0.3, Sugar 151.7, Protein 3.2
BUTTERY CINNAMON CAKE
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
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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