MINI CINNAMON CAKES
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
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
MINI CRUMB CAKES
Brown sugar and cinnamon flavor these crumbly cupcakes - a delightfully warm treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 6 medium muffin cups with paper baking cups; or grease cups with shortening or spray with cooking spray. In large bowl, stir flour, brown sugar and butter with spoon until crumbly. Reserve 1/3 cup mixture for topping.
- Stir egg, baking powder, cinnamon and milk into remaining crumbly mixture until well mixed. Spoon batter into muffin cups. Sprinkle reserved crumbly mixture over batter.
- Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Sprinkle warm cakes with powdered sugar before serving. Serve warm or cooled.
Nutrition Facts : Calories 330, Carbohydrate 41 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Mini Cake, Sodium 210 mg, Sugar 21 g, TransFat 1 g
CINNAMON CRUMB CUPCAKES
This recipe comes from Penzeys Spices Early Summer 2006 catalog. I got excited when I found this recipe because I was getting tired of buying the little crumb cakes in the vending machine at work. It was getting too expensive. Now I can make these up for less money and keep some in the freezer for a quick breakfast, snack, or share with friends at a coffee break. My 6 year old son loves them for breakfast.
Provided by Watkinslady30
Categories Dessert
Time 26m
Yield 24 cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- You will need two muffin pans that hold 12 muffins each. Lightly spray with cooking spray.
- In a large mixing bowl, beat together the butter and sugar. Add the vanilla and eggs one at a time, beating well after each addition.
- Combine the flour and baking powder together in a bowl and add to the butter, sugar, and egg mixture. Mix on low speed until well blended-the batter will be very thick.
- Divide the batter evenly among the 24 cups. This will fill them about half way.
- For the topping, mix together the flour, brown sugar, and cinnamon in a bowl.
- Add the hard butter and cut it in to the dry ingredients until it resembles coarse crumbs-you can use your hands for this, rubbing it between your fingertips. Don't make it too fine, you want it to have some body to it. Note: I use my hand held pastry blender tool.
- Put about 1 tablespoon of the streusel topping over each cake using up all of the topping;you will not see much of the batter.
- Bake in a preheated oven on two shelves for about 18 minutes, switching shelves after the first 10 minutes.
- They are done when a toothpick inserted in the middle comes out clean. Do not overbake;start checking them at about 16 minutes.
- Cool 5 minutes in the pans then remove to a cooling rack.
Nutrition Facts : Calories 227.1, Fat 12.5, SaturatedFat 7.6, Cholesterol 65.8, Sodium 126.4, Carbohydrate 26.5, Fiber 0.5, Sugar 14.3, Protein 2.8
LITTLE CINNAMON CRUMB CAKES
Make and share this Little Cinnamon Crumb Cakes recipe from Food.com.
Provided by grandma2969
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Line muffin tins with cake liners, set aside.
- Preheat oven to 350*.
- Combine crumb mixture into small bowl, mix with fingers till crumbs form.set aside.
- to prepare BATTER:.
- whisk flour, sugar, baking powder and salt in medium bowl, add oil, eggs and vanilla and beat vigorously with heavy spoon , just until batter is blended.
- Do not overbeat.
- Spoon batter into pans, scatter the crumbs over the tops ,pressing them in gently.
- Bake until tops are springy when lightly touched and crumbs are crisp.about 40 minutes.
- Cool in pan on wire rack for 5 minute.
- Cut out cakes if overflowed with a sharp knife.carefully unmold the cakes.
- sErve warm or at room temperature.
Nutrition Facts : Calories 444.3, Fat 23.1, SaturatedFat 7.2, Cholesterol 74.2, Sodium 215.3, Carbohydrate 54.6, Fiber 1.1, Sugar 28, Protein 5.4
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- Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, brown sugar, cinnamon, and salt in a bowl, and cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping, and set aside.
- Combine remaining flour mixture, baking powder, and baking soda, and add the buttermilk, vanilla, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Sprinkle reserved 1/2 cup flour mixture over batter. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.
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