PECAN CINNAMON ANGEL FOOD CAKE
Steps:
- Carefully cut off 1-inch top of angel food cake; set aside. Cut down into cake and gently remove core of cake, leaving a 1-inch thick border from bottom and around sides. Crumble cored cake into small pieces.
- In a medium bowl, stir together cake pieces, cream cheese, brown sugar, pecans, and cinnamon.
- Fill center ring of angel food cake with mixture. Place cake top back on.
- Frost cake with whipped topping. Garnish with chopped pecans and ground cinnamon.
CINNAMON-APPLE ANGEL FOOD CAKE
Make and share this Cinnamon-Apple Angel Food Cake recipe from Food.com.
Provided by Ms. Poppy
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat egg white,cream of tartar and salt on medium speed until soft peaks form. Add sugar, 2 Tablespoons at a time, beating well after each addition; beat until smooth and glossy and stiff peaks form. Add extracts on low speed. Combine 1 1/2 cups confectioners' sugar and flour; gently fold into egg mixture. Pour into an ungreased 10-in tube pan. Bake on the lowest rack at 375 degrees for 35-40 mins or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen saides of cake from pan and remove. For glaze, melt butter in a saucepan. Stir in the 2 cups confectiorners' sugar and cinnamon. Add apple juice alowly until glaze is thin enough to dizzle. Drizzle over cake.
Nutrition Facts : Calories 307.4, Fat 5.3, SaturatedFat 3.2, Cholesterol 13.5, Sodium 145.3, Carbohydrate 61.5, Fiber 0.3, Sugar 51.5, Protein 4.3
CINNAMON RIPPLE ANGELFOOD CAKE
Simple and pretty. This angelfood cake is great served with sliced peaches or any fruit that is compatible with cinnamon.
Provided by Kathie Carr
Categories Cakes
Time 10m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees. Prepare cake as directed on package. Spoon 1/3 of batter into angelfood cake pan. Sprinkle 1 teaspoon of cinnamon evenly over batter. The best way to do this is to use a sifter or small strainer. This helps prevent large clumps of cinnamon from de-flating cake and makes it easier to sprinkle cinnamon evenly. Repeat layers of cake and cinnamon once more. Top with remaining cake batter.
- 2. Bake and cool cake according to angelfood cake package directions. Do not remove from pan or try to cut until completely cool. This cake is pretty enough to serve plain. Or you can top each slice of cake with whipped cream and/or fresh fruit, if desired.
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