BEST EVER CINNAMON BUNDT® CAKE
This Bundt® cake is all you need to start off your morning right with your favorite cup of fresh-brewed coffee or tea. If you are a cinnamon fanatic, you have to give this recipe a try. This cake has just the right amount of cinnamon flavor and is so soft, moist, and fluffy. You can kick it up a notch and add walnuts or pecans, or better yet, a crumb topping. You can drizzle with simple syrup or glaze or dust with powdered sugar.
Provided by Hania's Kitchen
Categories Desserts Cakes Bundt Cake Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour.
- Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Sift 2 cups plus 2 tablespoons flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Fold 1/3 of the flour mixture gently into the butter mixture with a spatula. Mix in 1/2 of the buttermilk. Repeat once more, then mix in remaining flour until just combined. Avoid overmixing. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.
Nutrition Facts : Calories 354 calories, Carbohydrate 46.9 g, Cholesterol 80.7 mg, Fat 16.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 7.3 g, Sodium 312.5 mg, Sugar 25.9 g
CINNAMON SYRUP
This is an adaptation of a friend's recipe. My kids go crazy over this syrup when we have pancakes or waffles. It's also good on apple slices or strawberries. The only problem is that my kids always forget their manners and lick the leftover syrup off their plates.
Provided by A.S.G.
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Stir together the white sugar, brown sugar, flour, and cinnamon in a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 27.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 4.8 mg, Sugar 25.9 g
CINNAMON SUPPER CAKE
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.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 58.9 g, Cholesterol 37.7 mg, Fat 11.9 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 3.9 g, Sodium 253.2 mg, Sugar 41.5 g
CINNAMON SYRUP CAKE
A moist, cinnamon Bundt cake, with a warm cinnamon syrup soaked in. Very easy to make, so GOOD to eat!
Provided by Theresa P
Categories Dessert
Time 1h45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat oven to 350°F.
- Coat a 10" bundt pan with cooking spray.
- Stir dry ingredients together; set aside.
- Beat shortening until light and fluffy.
- Add sugar and vanilla, continue beating until light and fluffy.
- Add eggs, one at a time, beating for at least one minute after each addition.
- Add flour and milk alternatley to creamed mixture, beating well after each addition.
- Pour batter into prepared bundt pan.
- Bake for 35-40 minutes.
- Remove from oven and let cake rest for 10 minutes before turning out of pan.
- While cake is still warm, poke holes around cake (with skewer or large tined meat fork.)
- For Cinnamon Syrup:.
- Combine all syrup ingredients and heat gently until butter melts (do not boil).
- Pour WARM syrup over WARM cake.
- Sprinkle with powdered sugar.
- Let cake cool. Serve and ENJOY.
Nutrition Facts : Calories 376.6, Fat 19.1, SaturatedFat 7.2, Cholesterol 70, Sodium 301.9, Carbohydrate 47.8, Fiber 0.8, Sugar 30.8, Protein 4.2
BUTTERY CINNAMON CAKE
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
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 SIMPLE SYRUP
Steps:
- In a small sauce pot add water and cinnamon and bring to boil. Simmer for 10 minutes, and strain out cinnamon sticks. Bring water back to a boil, add sugar and stir until sugar is dissolved.
GOLDEN SYRUP CAKE
A rich, moist cake drenched with the wonderful flavour of golden syrup
Provided by rhudson
Time 1h
Yield Serves 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 140C/fan (or 160/C - gas mark 3). Grease the tin and line the base with baking paper leaving a little to cover the bottom corners and sides. Press into place.
- Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occassionally. Leave to cool for 10 minutes (it helps if you place the pan away from the hob during this time since it will remain warm).
- Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take a few minutes so you will need a little patience. Pour the mixture into the tin.
- Bake for around 50 minutes. The cake will be well risen and springy, but still very moist. After a few minutes cooling time, pierce the cake all over with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.
- This cake keeps for a week and only improves with time! A real treat and a cake you will be asked to make again and again.
CINNAMON AND VANILLA CAKE
easy to bake and too easy to eat! close textured and very more-ish! TIP: best served slightly warm
Provided by kierawilliams_
Time 50m
Yield Serves 8
Number Of Ingredients 0
Steps:
- preheat oven to 180°
- grease and line tin
- cream sugar and butter until smooth
- beat in the eggs
- add in the vanilla paste
- sift in the flour and cinnamon
- add in the milk
- pour into tin and smooth out until even
- bake for 20-25mins
- leave to cool for 5mins before removing from the tin
- place on wire rack until cool
- cut, serve and enjoy!
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