Cinnamon Chocolate Chip Cake Recipes

Steps:

• Heat oven to 350 degrees.
• Grease (not oil) a 13 x 9 pan.
• In large bowl, combine first 9 ingredients.
• Mix well by hand or use a mixer at medium speed for about 3 minutes.
• Pour half of the batter (about 2 1/2 cups) into the prepared pan.
• In separate small bowl, combine the sugar and cinnamon.
• Sprinkle half of the sugar mixture and chocolate chips (1/2 cup) over batter.
• Repeat with remaining batter, sugar mixture, and chocolate chips.
• Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.

Steps:

• In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack. , In a small saucepan, combine the butter, milk and chocolate. Cook and stir over low heat until the chocolate is melted. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth; fold in pecans. Spread over warm cake. If desired, sprinkle with additional chopped pecans.

Steps:

• For the crumbs: Put the flour, brown sugar, granulated sugar, cinnamon and salt in a mixing bowl and mix by hand. Pour in the butter and squeeze the crumbs tightly together, forming large or jumbo crumbs. Put the bowl in the refrigerator until the mixture is cold, 1 hour or overnight. (The crumbs can also be frozen for several weeks if wrapped airtight; defrost them for 15 to 20 minutes at room temperature before assembling the cake.)
• For the cake: Heat the oven to 350 degrees F. Butter a 9x13-inch baking dish.
• Sift the flour, sugar, baking soda and salt together into the bowl of a stand mixer fitted with the paddle attachment. On low speed, mix in the butter 1 tablespoon at a time. Mix in the almond paste. Add the eggs and yolks one at a time. Mix in the vanilla bean paste. Add the buttermilk, then cream the batter on medium-high speed until very light and fluffy, 2 to 3 minutes. Fold in the chocolate chips by hand.
• Scrape the batter into the buttered baking dish. Smooth the top, tap the dish on the countertop and top evenly with the crumbs. Bake 20 minutes, then rotate the cake and bake until a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes longer. (After the first 20 minutes, I cover the pan with foil to keep the crumbs from getting too dark.)
• Remove the baking dish from the oven and set it on a cooling rack for 20 minutes. Eating this cake warm from the oven is one of the best memories I have. The smell of cinnamon and sugar drives me crazy. Eat it for breakfast, warmed up for a snack, or serve it with warm caramel sauce and ice cream for dessert.
• The cake will keep for 2 to 3 days if stored in an airtight container at room temperature.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix flour, baking soda, and salt together in a large bowl. Add melted butter, brown sugar, and white sugar; beat with an electric mixer until smooth. Add egg and vanilla; beat until combined. Mix in cocoa powder until incorporated. Stir in chocolate chips and cinnamon.
• Drop hazelnut-sized balls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are firm, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x12-inch glass baking dish.
• Mix together sugar, cocoa powder, and cinnamon in a small bowl; set topping aside.
• Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and mix until well blended. Mix in vanilla extract. Add eggs, one at a time, beating well after each addition. Sift in flour and baking powder and blend until thoroughly combined. Fold in chocolate chips.
• Pour 1/2 of the batter into the prepared baking dish and sprinkle with 1/2 of the cinnamon topping. Spread remaining batter on top and sprinkle with remaining topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes. Serve warm.

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, sour cream and vanilla; mix well. In another bowl, combine the flour, baking powder and baking soda; add to creamed mixture (batter will be thick). , Spread half the batter into a greased 13x9-in. baking pan. Combine chocolate chips, cinnamon and remaining sugar; sprinkle half over batter. Drop remaining batter by spoonfuls over the top. Sprinkle with remaining chip mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil.
• Pulse graham crackers in a food processor until finely chopped. Add butter, 1/4 cup sugar, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Transfer crumb mixture to the prepared pan and press evenly over the bottom and halfway up the sides.
• Bake in the preheated oven until fragrant and starting to turn crispy, 8 to 10 minutes. Remove and set aside to cool while you prepare the cheesecake filling. Lower the oven temperature to 325 degrees F (165 degrees C).
• Combine cream cheese, mascarpone, and remaining 1 1/4 cups sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Mix on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add sour cream, vanilla, cinnamon and 1/2 teaspoon salt; mix until combined, about 30 seconds. Add eggs, one at a time, and mix on low until just incorporated. Fold in 1 cup chocolate chips.
• Pour cheesecake mixture into prepared cookie crust. Top cheesecake with 1/4 cup of the remaining chocolate chips and place entire pan into a large roasting pan. Transfer to the center rack in oven and carefully pour boiling water into the roasting pan to come up 1 inch on the sides of the springform pan, being careful to not let water get into cheesecake.
• Bake until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop the door open. Let cheesecake cool in the oven for 1 hour. Remove from the oven and take cheesecake out of the roasting pan. Set aside to cool completely, about 30 minutes. Cover with plastic wrap and refrigerate until fully chilled, at least 4 hours or overnight.
• Place remaining 1/2 cup chocolate chips in a medium bowl. Microwave heavy cream until hot but not boiling, about 1 minute. Pour over chocolate chips and let sit, undisturbed, for 5 minutes. Add remaining 1/4 teaspoon salt and stir until smooth and shiny. Set aside to cool for 15 minutes.
• While ganache cools, run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate.
• Top cheesecake with chocolate ganache leaving 1-inch uncovered around the perimeter of the cheesecake. Crumble speculoos cookies; sprinkle over ganache. Place candy kisses on top of uncovered perimeter of cheesecake. Slice and serve cold or at room temperature.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9x 13 inch rectangular baking pan.
• In a small bowl, combine topping ingredients and set aside (last 3 ingredients).
• In another bowl, cram oil, sugar and eggs.
• Add yogurt and vanilla, beat well.
• Add flour, baking powder and baking soda and beat until combined.
• Pour half of the batter into prepared pan.
• Sprinkle half of combined topping ingredients over batter in pan.
• Spoon remaining batter in pan, followed b remaining topping mixture.
• Bake in over for 25-30 minutes or until toothpick inserted into center of cake comes out clean. ENJOY!

Steps:

• Dissolve yeast in warm water and let sit for 5 to 10 minutes.
• Meanwhile, coat the inside of a large bowl with cooking spray.
• Add warm milk, melted butter, egg, and salt to yeast mixture; whisk for 1 minute. Gradually stir in flour until dough is no longer sticky.
• Knead dough by hand on a lightly floured surface or in a stand mixer fitted with a bread hook for 10 minutes. Transfer to the prepared bowl and turn until dough is covered in cooking spray. Cover with a damp cloth and leave in a warm place until doubled in size, about 1 hour.
• Spray a 9x5-inch loaf pan with cooking spray. Mix together sugar and cinnamon in a small bowl; set aside.
• Remove dough from the bowl. Punch it and fold in the sides. Flatten dough with a rolling pin into a 9x18-inch rectangle. Brush on melted butter and sprinkle with all but 3 tablespoons cinnamon-sugar mixture. Sprinkle with chopped chocolate. Roll dough carefully, starting at the short end, and pinch closed at the seam. Place seam-side down in the prepared loaf pan. Cover the pan and set in a warm place until doubled in size, about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Brush beaten egg on top of dough and sprinkle with remaining 3 tablespoons cinnamon-sugar mixture.
• Bake in preheated oven until top is golden brown, 40 to 45 minutes. Carefully tip loaf out of pan onto a work surface and let it cool on a wire rack.

Steps:

• Mix oil sugar and eggs together.
• Add flour and the rest of the ingredients.
• Fold in the chocolate chips just until combined.
• Pour into greased 9 x 13 pan.
• Bake at 350 for approximately one hour (check center of batter with toothpick; it should come out dry when ready).

Steps:

• Heat oven to 350.
• Lightly grease a 13x9x2-inch baking pan.
• Beat butter and sugar in a large bowl on medium speed until well blended.
• Beat in eggs and vanilla.
• Mix in applesauce.
• Combine flour, baking soda and salt-gradually add to butter mixture, beating until well blended.
• Stir in cinnamon chips and pecans.
• Spread into prepared pan.
• Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Cool completely in pan on wire rack.
• Drizzle with glaze or sprinkle with powdered sugar.

Steps:

• Peel, core and slice apples to desired size (I prefer a little thinner than apple pie slices).
• Grease well a 9x13 cake pan or an angel food cake pan.
• Stir flour, sugar, oil, eggs, baking soda, cinnamon, salt and vanilla in a large bowl.
• Stir in apples and chocolate chips.
• Pour batter, which will be very thick and lumpy, into pan.
• Bake at 375 degrees for 1 hour.
• Let cool.
• Store in an air-tight container or cover with saran wrap.
• ***Tips*** if using an angel food cake pan, be very careful when removing it from the pan, it sometimes falls apart. if using a regular cake pan, serve right from the pan. ***If cake seems to be a little dry, place slices of apples on the top of the cake until you are ready to serve.