Cinnamon Sugar Pound Cake Bites Recipes

CINNAMON SUGAR POUND CAKE

Steps:

• For the cake: Preheat the oven to 300 degrees F. Spray a 12-cup Bundt pan with nonstick spray and dust with flour.
• In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-low until thick and fluffy, about 4 minutes. Add the eggs one at a time, scraping down the sides of the bowl between additions to ensure everything is homogenous. Slowly beat in the flour just until combined (the batter will be very thick).
• Scrape the batter into the prepared Bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean and the top is golden, 60 to 75 minutes. Cool in the pan on a rack for 20 minutes to allow the sides to release, then invert the cake onto the rack to cool completely.
• For the glaze: Whisk the confectioners' sugar and cinnamon in a bowl. Add 2 tablespoons milk and whisk well. If the glaze drips off a spoon fluidly but slowly, it's done; if not, add more milk, a teaspoon or so at a time, until it does.
• Drizzle the glaze over the top of the cake, letting it run down the sides. Serve.

CINNAMON SUGAR POUND CAKE BITES

Steps:

• Place a sheet of waxed paper near your stovetop.
• Combine the sugar and cinnamon in a bowl. Place near the waxed paper.
• Melt the butter in a large skillet over medium heat.
• Add several pieces of pound cake. Turn each piece over when the undersides are lightly toasted and continue toasting.
• Once the batch of cake pieces are toasted, transfer them to the bowl of cinnamon sugar. Shake to cover and then transfer to the waxed paper.
• Repeat steps 4 & 5 with the remaining cake pieces.
• Serve warm or at room temperature.

CINNAMON AND AMARETTO POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan.
• Whisk flour, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
• Cream sugar and butter together in a large bowl using an electric mixer until light and fluffy. Beat in eggs, 1 at time, mixing thoroughly after each addition. Mix in sour cream, vanilla extract, and almond extract. Mix in half the flour mixture on low speed until just combined. Pour in amaretto and mix gently. Add in remaining flour mixture; blend until just combined. Batter will be somewhat thick; pour evenly into prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cake cool for 10 minutes in the pan. Remove to a wire rack to cool completely, at least 40 minutes.
• To make glaze: Whisk powdered sugar, heavy cream, amaretto, vanilla extract, almond extract, and salt together until smooth. Add more heavy cream if glaze is too thick. Pour glaze over cooled cake; top with sliced almonds and a sprinkling of cinnamon.

POUND CAKE CHURRO BITES

Steps:

• Preheat the oven to 350 degrees F.
• Line a large baking sheet with parchment paper. Place the pound cake cubes on the lined baking sheet in a single layer and bake until toasted and firm, about 10 minutes. Let cool completely.
• Brush the toasted cubes with the butter. Mix the sugar and cinnamon together in a large bowl. Toss the cubes in the cinnamon-sugar. Thread the cubes on ten 6-inch skewers. Fill each of 10 shot glasses a third of the way full with the dulce de leche. Stand one churro skewer upright in each glass of dulce de leche and serve.

CINNAMON-SUGAR BITES

Steps:

• Mix 1 tablespoon white sugar and 1 tablespoon cinnamon together in a bowl.
• Melt butter in a skillet over medium-low heat; add bread cubes to skillet and turn frequently with a spatula to completely coat in butter.
• Reduce heat to low and cook bread cubes in butter until golden brown on all sides, about 5 minutes. Sprinkle cinnamon-sugar mixture over bread, stir to coat, and cook for 1 minute more.
• Remove skillet from heat and sprinkle 1 teaspoon cinnamon and 1 teaspoon white sugar over the bread cubes. Dust cubes with confectioners' sugar.

CINNAMON POUND CAKE

Steps:

• Cake.
• Preheat oven to 325 °F. Grease an 8 ½ by 4 ½ inch loaf pan and dust lightly with flour, tapping out excess.
• Beat butter and sugar until light and fluffy. Beat in vanilla and lemon zest and add eggs one at a time, beating well after each addition. In a separate bowl, sift flour, cinnamon, baking soda and salt. Add half of the flour to the butter mixture, blending gently to incorporate. Stir in sour cream, then blend in remaining flour. Scrape batter into prepared pan.
• Topping.
• For topping, combine all ingredients to blend and sprinkle on top of cake. Bake for 55 to 65 minutes, until a tester inserted of the canter of the cake comes out clean. Allow to cool for 20 minutes before turning out to cool completely.