Buttery Cinnamon Cake Recipes

Steps:

• Set oven to 350 degrees (set oven rack to second-lowest position).
• Prepare a 9-inch springform pan.
• In a bowl using an electric mixer beat the butter with 1-3/4 cups sugar, softened cream cheese and vanilla until smooth and well blended (about 3-4 minutes).
• Add in eggs; mix well until completely blended.
• In a small bowl combine the flour, baking powder and salt; add to the creamed mixture just until blended.
• In a small bowl combine 1/3 cup white or light brown sugar with 3 teaspoons cinnamon.
• In another bowl mix together the chopped apples with 3 tablespoons of the cinnamon mixture, then stir the apple mixture into the batter.
• Transfer the batter into prepared baking dish or springform baking pan.
• Sprinkle the top of the batter with remaining cinnamon/sugar mixture.
• Bake for about 50-60 minutes (for springform pan) or until the cake test done.
• Cool cake completely in the pan, then remove to a wire rack.

Steps:

• For the filling:.
• Heat the oven to 350 degrees.
• Lightly butter a 9 or 9 1/2-inch springform pan.
• Dust the pan with flour, tapping out the excess.
• In a bowl, combine the brown sugar and cinnamon.
• Divide the mixture in half.
• Place one half in a small bowl, drizzle over the melted butter, and toss to coat the mixture; it should look like damp sand.
• Set both aside.
• For the cake:.
• Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper.
• In an electric mixer, cream the butter on medium speed for 1 minute.
• Add the sugar in 2 portions, beating for 1 minute after each addition.
• Beat in the eggs, blending just to incorporate them; do not over-beat at this point.
• Blend in the vanilla extract.
• On low speed, beat in half of the flour mixture, the sour cream, then the remaining flour mixture.
• Scrape down the sides of the mixing bowl with a rubber spatula to keep the batter even-textured.
• Spoon a little more than half of the batter into the pan.
• Sprinkle over the plain sugar-cinnamon mixture.
• Spoon the remaining batter on top and smooth the top with a palette knife.
• Sprinkle the buttered cinnamon-sugar over the top.
• Bake the cake for 45 minutes, or until the top is set and a wooden pick inserted about 2-inches from the center of the cake is clean when withdrawn. The edges of the baked cake will not shrink noticeably unless the cake overbakes.
• Set the cake on a rack to cool.
• Unclasp the ring on the pan, leaving the cake on its metal base.
• Slice the cake into 10 thick wedges for serving.

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.

Steps:

• Preheat oven to 350 degrees.
• Grease and lightly flour one 10 inch fluted tube pan.
• Stir together the flour, baking powder, 1 tsp.
• ground cinnamon and salt.
• Beat shortening until light and fluffy.
• Add 1 1/3 cups white sugar, and 1 1/2 tsp.
• vanilla.
• Continue beating until fluffy.
• Add eggs one at a time beating for at least 1 minute after each egg.
• Add flour mixture and milk alternately to egg mixture, beating after each addition.
• Pour batter into prepared pan.
• Bake at 350 degrees for 40 minutes.
• Remove cake from oven and let cool in pan for 10 minutes before turning out.
• After removing cake from pan and while it is still warm 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.
• Sprinkle with confections sugar.
• To make cinnamon syrup: In a saucepan combine 1/2 cup white sugar, the butter, water, 1 tsp.
• vanilla and 3/4 tsp.
• ground cinnamon.
• Heat and stir until butter melts.
• Do not boil!
• Pour syrup over cake while it and the cake are still warm.

Steps:

• Preheat oven to 350°F Grease the sides of 9 inch springform pan and line bottom with parchment paper (you can also use bundt pan if preferred).
• Combine flour, cinnamon, baking powder, baking soda and salt in bowl.
• In a separate bowl, using electric mixer, beat butter and sugar until fluffy.
• Beat in egg and vanilla until blended. Stir in flour mixture alternatively with yoghurt.
• Spread into prepared ban, smooth top.
• Bake for about 45 minutes or until tester inserted in the centre comes out clean.
• For the glaze combine sugar, cinnamon and water in a small bowl, stirring to dissolve sugar. Remove ring from cake and brush top and sides with glaze.
• While cake is baking prepare the apple compote. Combine apples, sugar, cinnamon, cardamom and lemon juice in a saucepan. Bring to a simmer over medium heat, stirring occasionally.
• Cover, reduce heat to medium-low and simmer for about 5 minutes or until apples are tender but still keep their shape.
• Remove from heat and stir in vanilla.
• Serve warm with slices of cake.