Time 40m Number Of Ingredients 14 Steps:
Preheat your oven to 350 degrees F. In a large mixing bowl, combine the ingredients for the cake. Beat on low speed for 30 seconds, then increase to medium speed for 2 minutes. Transfer the batter into two greased and floured 9-inch round baking pans. Bake for 20 - 25 minutes or until a toothpick inserted near the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes. Remove from pans and place on wire racks to cool completely. In a large bowl, cream the butter until light and fluffy - about five minutes. Add the powdered sugar, milk, cinnamon, salt, and vanilla extract. Beat until smooth. Then, assemble the cake by spreading the frosting between the layers, over the top, and on the sides. Sprinkle the top and sides with the cinnamon-sugar.
Time 45m Yield 12 servings. Number Of Ingredients 14 Steps:
In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to two greased and floured 9-in. round baking pans., Bake at 350° for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, cinnamon and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with cinnamon-sugar. Store in the refrigerator.
Time 45m Number Of Ingredients 16 Steps:
Preheat oven to 350F degrees. Spray two 9-inch. round baking pans with non-stick cooking spray. Set aside. In a medium bowl, mix flour, baking powder, baking soda, salt and ground cinnamon. Set aside. In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth. Divide batter evenly into prepared baking pans. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cake to cool before frosting. Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy. Add powdered sugar, milk, ground cinnamon and vanilla extract. Increase to high speed and beat for 3 minutes or until smooth. Spread the frosting between layers and over top and sides of cake. Sprinkle with cinnamon-sugar.
Time 45m Number Of Ingredients 16 Steps:
Preheat oven to 350F degrees. Spray two 9-on. round baking pans with non-stick cooking spray. Set aside. In a medium bowl, mix flour, baking powder, baking soda, salt and ground cinnamon. Set aside. In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy. Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended. Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth. Divide batter evenly into prepared baking pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Allow cake to cool before frosting.
Time 35m Yield 12 to 14 servings Number Of Ingredients 8 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.
Time 45m Yield 15 servings. Number Of Ingredients 17 Steps:
Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., In a large bowl, beat eggs, oil, sugar, honey and vanilla until well blended. In another bowl, whisk flours, baking powder, baking soda and salt; add to egg mixture alternately with yogurt, beating well after each addition., Transfer batter to prepared pan. In a small bowl, mix sugars, cinnamon and vanilla until blended. Stir in pecans; sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.
More about “cinnamon sugar cake recipes”
Time 40m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan. Sift together the flour, baking powder, and salt; set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Beat in the flour mixture, just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is still warm, spread with butter, and sift confectioners’ sugar and cinnamon over the top.
