Cinnamonteacakes Recipes

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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

CINNAMON TEA CAKE



Cinnamon Tea Cake image

This is an old family favourite. I love it because it's quick and easy to whip up and it can be eaten warm - so you don't even have to wait for it to cool - perfect for unexpected guests! It only makes a fairly small cake - but quite enough for morning or afternoon tea - and it's nicer eaten fresh and warm from the oven. This recipe is from my Bible of cooking, Margaret Fulton's Encyclopedia of Food and Cookery.

Provided by Kookaburra

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 egg, preferably at room temperature, separated
1 pinch salt
1/2 cup sugar
1/2 cup milk
1/2 teaspoon vanilla extract
1 cup self-raising flour, sifted
30 g butter, melted
30 g butter, melted
1/2 teaspoon cinnamon
1 tablespoon sugar

Steps:

  • Preheat oven to 180C (fan-forced) or 190C standard.
  • Grease an 18cm (7") shallow cake tin OR a similar sized ring (bundt) tin - I prefer the latter.
  • Add a very small pinch of salt to the egg white and beat until stiff peaks form.
  • Add egg yolk, then gradually beat in the sugar.
  • Mix together the milk and vanilla and add a little at a time, beating continuously.
  • Using a wooden spoon (or beaters on low speed) gently stir in the flour and the melted butter.
  • Pour batter into prepared cake tin.
  • Place on the centre shelf of the oven and bake for 20-25 minutes or until cooked.
  • Remove from oven and invert cake onto a plate.
  • Using a pastry brush, gently paint all over with melted butter.
  • Mix together sugar and cinnamon and sprinkle over cake.
  • Serve warm or cold.

MINI CINNAMON CAKES



Mini Cinnamon Cakes image

This is something quick I came up with one night when I didn't have anything to satisfy my dessert craving. They taste great and are also low in fat.

Provided by Aimee

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 6

Number Of Ingredients 6

2 ¼ cups reduced fat buttermilk baking mix
⅔ cup nonfat milk
4 tablespoons white sugar
2 ½ tablespoons ground cinnamon
1 cup chocolate syrup
3 tablespoons margarine

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine reduced fat buttermilk baking mix, fat free milk, sugar, ground cinnamon, and butter or margarine and stir until thick. Drop six very large spoonfuls onto an ungreased baking sheet. Before baking sprinkle very lightly with white sugar and ground cinnamon.
  • Bake at 450 degrees F (230 degrees C) for 8 to 14 minutes. Serve with chocolate syrup drizzled on top. They're also great with vanilla ice cream.

Nutrition Facts : Calories 444.7 calories, Carbohydrate 74.9 g, Cholesterol 1.5 mg, Fat 13.7 g, Fiber 3.8 g, Protein 6.1 g, SaturatedFat 3.1 g, Sodium 715.7 mg, Sugar 40.2 g

CINNAMON TEA CAKES



Cinnamon Tea Cakes image

Bake these nutty, cinnamon-sugar buttons for an afternoon gathering.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Yield 54

Number Of Ingredients 9

1/2 cup powdered sugar
1 cup butter, softened
1 teaspoon vanilla
2 cups Gold Medal™ all-purpose flour
1 cup finely chopped or ground walnuts
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup sugar
1 teaspoon cinnamon

Steps:

  • Heat oven to 325°F. In large bowl, combine powdered sugar, butter and vanilla; beat until light and fluffy. Add flour, walnuts, 1/2 teaspoon cinnamon and salt; mix well.
  • Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
  • Bake at 325°F. for 14 to 16 minutes or until set but not brown. Immediately remove from cookie sheets. Cool 3 minutes or until slightly cooled.
  • Meanwhile, in small bowl, mix coating ingredients. Roll warm cookies in coating. Cool 15 minutes or until completely cooled. Re-roll cookies in coating.

Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 30 mg, Sugar 2 g

CINNAMON NUT CAKE



Cinnamon Nut Cake image

Received this recipe from my high school home economics teacher (just a few a few years back)...it has become a requested item in my family ever since.

Provided by Debbie in New Jersey

Categories     Dessert

Time 1h30m

Yield 1 bundt cake

Number Of Ingredients 11

1 cup butter or 1 cup margarine
2 cups sugar
4 eggs
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 pint sour cream
1 cup chopped nuts
3 tablespoons sugar
3 teaspoons cinnamon
confectioners' sugar (for dusting)

Steps:

  • Cream together butter and sugar.
  • Add eggs one at a time beating well after each.
  • Sift together flour and baking powder.
  • Gradually add to the creamed mixture blending well.
  • Stir 2 tsp baking soda into sour cream.
  • Add to mixture and blend well.
  • Stir in nuts.
  • Pour approx.
  • 1/3 of batter into greased and floured tube or bundt pan.
  • Mix cinnamon& 3 Tbsp sugar.
  • Sprinkle half of cinnamon and sugar mixture over batter.
  • Swirl with a knife.
  • Repeat with remaining batter and sugar mixture, ending with batter.
  • Bake at 350 for 1 hour.
  • Cool for 10 minutes.
  • Remove from pan and cool completely.
  • Dust with confectioners sugar.

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