Cinnamon Nut Cake Recipes

Steps:

• In a large bowl, combine the cake mix, eggs, water and oil. Beat on medium speed for 2 minutes. Combine walnuts, sugar and cinnamon. , Sprinkle a third of the nut mixture into a greased 10-in. fluted tube pan. Top with half of the batter and another third of the nut mixture. Repeat layers. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Heat broiler, with rack 4 inches from heat. In a small bowl, combine frozen strawberries, thawed, 1 tablespoon sugar, and fresh lemon juice. In another small bowl, combine 4 teaspoons sugar and ground cinnamon.
• On a baking sheet, place pound cake in a single layer. Brush one side with 1 tablespoon butter, room temperature; sprinkle with half the cinnamon-sugar mixture. Flip and repeat. Broil, flipping once, until golden, about 2 minutes per side. Serve with ice cream and strawberries.

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.

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the butter, eggs, milk and vanilla. Stir into dry ingredients just until moistened; set aside. In a small bowl, combine topping ingredients. , Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the topping. Carefully spread remaining batter over top; sprinkle with remaining topping. , Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Serve warm.

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.
• In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.
• Combine flour with baking powder, baking soda, and salt. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.
• Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
• Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
• Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.

Steps:

• In a large bowl, mix together sour cream, 1/2 cup sugar, salt, and yeast. Stir until yeast dissolves. Add eggs, 1/2 cup melted butter, and half of the flour; mix well. Mix in the remaining flour.
• Turn dough out on floured board. Knead until smooth, about 10 to 15 minutes. Place in greased bowl, and cover. Let rise in warm place until double in bulk, about 1 1/2 to 2 hours. Punch dough down. Turn over, and let rise again for 45 minutes.
• Place 1/2 cup melted butter in a small cup. Mix together 1 cup white sugar, chopped nuts, and cinnamon. Form dough into walnut-sized balls. Dip each ball in melted butter, and roll in sugar-nut mixture. Place in layers in a 10 inch greased tube pan. Sprinkle any remaining sugar-nut mixture or melted butter over the top layer of balls. Cover pan with waxed paper and a towel, and let dough rise again 45 minutes.
• Bake at 375 degrees F (190 degrees C) for 40 to 50 minutes, or until golden brown. Run a spatula around sides of cake, and invert onto plate.

Steps:

• Cream together butter and sugar.
• Add eggs one at a time beating well after each.
• Sift together flour and baking powder.
• Gradually add to the creamed mixture blending well.
• Stir 2 tsp baking soda into sour cream.
• Add to mixture and blend well.
• Stir in nuts.
• Pour approx.
• 1/3 of batter into greased and floured tube or bundt pan.
• Mix cinnamon& 3 Tbsp sugar.
• Sprinkle half of cinnamon and sugar mixture over batter.
• Swirl with a knife.
• Repeat with remaining batter and sugar mixture, ending with batter.
• Bake at 350 for 1 hour.
• Cool for 10 minutes.
• Remove from pan and cool completely.
• Dust with confectioners sugar.

Steps:

• Rich Yeast Dough:.
• In large mixer bowl, combine 2 cups of the flour and the yeast.
• Heat together milk, butter, sugar and salt just until warm (115-120°F), stirring occasionally to melt butter.
• Add to dry mixture in mixer bowl; add egg.
• Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
• By hand, stir in enough of the remaining flour to make a stiff dough.
• Place dough in a greased bowl, turning once to grease surface.
• Cover; let rise in warm place until double, about 1-1/2 hours.
• Turn out on lightly floured surface.
• Divide in half and form each part into a ball.
• Note: Only one half will be used for this recipe. Use the second half for Bienenstich (Beesting Cake)recipe #137652 recommended. Or freeze for another time.
• Roll the dough on a lightly floured surface to a 12x12 square.
• Brush with the melted butter.
• Sprinkle on the sugar and cinnamon and then top with the almonds.
• Fold one side over to within 1/2 inch of opposite side.
• Press the edges together and place on a greased baking sheet.
• Cover with plastic wrap, and let rise in a warm place until almost double.
• Bake at 375°F for 12 - 15 minutes or until golden brown.
• Cool.
• Frost with the icing.
• Icing:.
• Cream together sugar & butter and then add the water. Keep stirring until it's completely combined and smooth. Spread over the cake.
• Note: Yeast equivalents are one package = 2 1/4 teaspoons = 1/4 ounce.

Steps:

• In a small bowl, stir together 3/4 cup chopped walnuts, 3/4 cup sugar, and 2 teaspoons ground cinnamon.

Steps:

• Preheat oven to 350°F. Butter and flour 9-inch square baking pan with 2-inch high sides. Using electric mixer, cream butter with brown sugar in large bowl until fluffy. Add egg and vanilla and beat until well blended. Sift flour, baking powder and baking soda together; mix into butter alternately with buttermilk, beginning and ending with dry ingredients. Pour into prepared pan.
• Mix 1/2 cup plus 2 tablespoons sugar and cinnamon in small bowl. Place pecan halves atop cake batter, spacing evenly. Press each nut 1 inch into batter. Spoon some sugar mixture into depressions created by pecans. Sprinkle remaining sugar over cake.
• Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan. (Can be prepared 1 day ahead. Cover tightly and store at room temperature.)

Steps:

• Set oven to 325 degrees.
• Grease and flour a 12-cup bundt pan.
• In a bowl using an electric mixer beat the oil with white and brown sugar until well blended (about 4 minutes).
• Add in eggs and vanilla; beat until well combined.
• In a small bowl combine the flour with baking soda, cinnamon and nutmeg; add to the sugar mixture; mix until combined.
• Fold in the apples and nuts.
• Transfer to the bundt pan and bake for about 1 hour and 30 minutes, or until the cake tests done.
• Cool in pan for 20 minutes, then remove to wire rack.
• To make glaze: In a heavy saucepan combine butter, brown sugar, white sugar and whipping cream; bring to a boil and simmer over medium heat stirring or whisking constantly for 1 minute.
• Stir in the vanilla.
• Drizzle the warm glaze over the cake.

Steps:

• Preheat oven to 350°. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 13x9-in. baking pan., In a small bowl, combine brown sugar, pecans and reserved cake mix; stir in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Mix confectioners' sugar, corn syrup and water until smooth; drizzle over cake. Serve warm.

Steps:

• Mix together the sugar, margarine and eggs.
• Stir in milk.
• Add flour, baking powder and salt.
• In separate bowl mix together the streusel ingredients.
• Grease and flour a 9x13 pan.
• Spread half the batter in the pan, sprinkle with half the streusel mix and half the nuts.
• Add remaining batter and sprinkle with the rest of the streusel mix and nuts.
• Bake at 375 for 30 minutes. May need to bake longer, so the center is done when a tooth pick inserted comes out clean.
• I used slivered almonds for the recipe (as seen in the picture).

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan or dish and line bottom with parchment paper. Grease parchment or spray with cooking spray.
• Whisk together flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Beat together butter and sugar with an electric mixer at medium speed in a large bowl until light and fluffy, about 3 minutes. Beat in syrup, then add eggs 1 at a time, beating well after each addition. Beat in wine and half of flour mixture, then beat in remaining flour mixture. Add nuts and raisins, beating just until combined. Pour batter into prepared pan.
• Bake until a toothpick inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on a wire rack, about 1 hour.
• Sprinkle with some turbinado sugar and nuts for garnish.

Steps:

• In a small bowl, combine 1/2 cup pecans, sugar, raisins and cinnamon; set aside. In a large mixing bowl, combine the cake mix, pudding mix, eggs, water, oil, butter flavoring, vanilla and remaining pecans. Beat on medium speed for 2 minutes.
• Pour half of the batter into a greased 13x9x2-inch baking pan. Sprinkle with reserved pecan mixture. Carefully spread remaining batter over top. Bake at 350 for 40-45 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
• In a bowl, combine confectioners' sugar and butter flavoring; add enough milk to achieve desired consistency. Drizzle over coffeecake.

Steps:

• In a bowl, combine the brown sugar, walnuts and cinnamon. Use for Braided Coffee Cake or Coffee Cake Ring. Spread butter over dough; sprinkle with sugar mixture.