CINNAMON SWIRL BUNDT COFFEE CAKE
A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily.
Provided by Ruth
Categories Desserts Cakes Coffee Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
- Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
- Mix the remaining 1/4 cup of white sugar with the cinnamon.
- Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
- Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 51.2 g, Cholesterol 85.4 mg, Fat 20.2 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 10.5 g, Sodium 255.6 mg, Sugar 29.5 g
CINNAMON STREUSEL BUNDT CAKE
A delicious cinnamon streusel bundt cake from McCormick. Vanilla glaze and apple streusel options below.
Provided by Katzen
Categories Dessert
Time 1h25m
Yield 1 Bundt Cake, 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
- For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
- Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.
- Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
- Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.
Nutrition Facts : Calories 391.1, Fat 19.2, SaturatedFat 9.3, Cholesterol 77.4, Sodium 149.3, Carbohydrate 51.7, Fiber 1.4, Sugar 34.8, Protein 4.4
CINNAMON SWIRL POUND CAKE
This is a family favorite, made by my mother-in-law and now by my daughters! Easy, moist and delicious!
Provided by muffin-maker
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Grease or spray bundt cake pan.
- Mix ingredients from cake mix through eggs together and beat well.
- In a separate small bowl, mix sugar and cinnamon together.
- Sprinkle a small amount of sugar and cinnamon mixture in the bottom of the bundt pan.
- Pour one-third of the batter in the bundt pan.
- Sprinkle cinnamon sugar mixture over the batter,.
- Pour one-third of the batter in the bundt pan.
- Sprinkle cinnamon sugar mixture over the batter,.
- Pour one-third of the batter in the bundt pan.
- Sprinkle cinnamon sugar mixture over the batter,.
- Take a butter knife and swirl through the batter to distribute the cinnamon sugar into the batter.
- Bake for 50 minutes or until a toothpick comes out clean.
- Let cake stand in pan to cool 10 to 15 minutes and then turn out onto a plate. You can dust with powdered sugar if desired.
Nutrition Facts : Calories 342.4, Fat 15.8, SaturatedFat 2.5, Cholesterol 62.9, Sodium 426.9, Carbohydrate 46.9, Fiber 1.2, Sugar 30.6, Protein 4.1
CINNAMON SWIRL BUTTERMILK POUND CAKE
Make and share this Cinnamon Swirl Buttermilk Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Position oven rack in the center of oven; preheat oven to 325°; grease the inside of a 10-inch bundt pan; dust the pan with flour.
- To make the cinnamon swirl: in a small bowl, whisk the flour, brown sugar, cinnamon, and salt together; break up any large clumps of brown sugar.
- Add in melted butter and stir until blended and crumbly.
- To make the pound cake: sift together the flours, baking powder, baking soda, salt, and cardamom into a bowl; whisk to combine; set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium speed until very creamy, about 2 minutes.
- Gradually add in the sugar; beat at med-high speed until well blended and light, about 4 minutes.
- On medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Beat in the vanilla extract and orange zest.
- On low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions and mixing just until combined.
- Scrape half the batter into the prepared pan and smooth it into an even layer.
- Sprinkle the streusel mixture evenly over the batter; scrape the remaining batter on top and smooth it into an even layer.
- Bake the cake for 65-75 minutes, until a cake tester comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes.
- Invert cake onto the rack, turn cake right side up, and cool completely.
- Dust cake lightly with powdered sugar just before serving.
Nutrition Facts : Calories 457.7, Fat 19.9, SaturatedFat 12.1, Cholesterol 102, Sodium 210.8, Carbohydrate 65, Fiber 0.8, Sugar 40.4, Protein 5.6
CINNAMON SWIRL CAKE
This is a cake made in a tube or bundt pan. The cream cheese makes it extra moist. This is a cake that you can slice, grab, and go.
Provided by valgal123
Categories Dessert
Time 1h15m
Yield 1 bundt cake, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- FILLING: Place the filling ingredients in a bowl and mix with a fork or your fingers until the mixture is completely combined and crumbly.
- CAKE: Preheat the oven to 350°F.
- Lightly butter or spray a tube or bundt pan.
- Place the butter, cream cheese, and sugar in a large bowl and mix with an electric mixer on low speed for 2-3 minutes or until combined.
- Add the eggs and vanilla and mix on medium speed for 2 minutes or until creamy. Add the milk and mix on low speed for 1 minute or until smooth. Add the baking powder, salt, and baking soda and mix for 30 seconds. Add the flour and mix for 2 minutes or until completely combined.
- Pour one third of cake batter in pan and sprinkle with half of.
- the filling. Pour another third of the batter into the pan and sprinkle.
- with the remaining filling. Pour the remaining batter into the pan and.
- bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool slightly and invert onto a serving platter.
Nutrition Facts : Calories 513, Fat 23.5, SaturatedFat 14.4, Cholesterol 105.6, Sodium 444.5, Carbohydrate 69.9, Fiber 1.7, Sugar 41.2, Protein 7.1
BLUEBERRY CINNAMON-SWIRL BUNDT CAKE
Slightly different, this one begins with 2 boxes of blueberry muffin mix. NOTE: You will use the two small cans of blueberries included in the packaged muffin mixes; there are no fresh blueberries in this recipe. This breakfast cake comes from one of my old "card libraries" but don't remember which one. so can't give credit where credit is due. It's a family favorite.
Provided by Julie Bs Hive
Categories Breads
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- Grease a 12-cup Bundt pan.
- Drain and rinse blueberries; set aside.
- Mix brown sugar, nuts and cinnamon; set aside.
- In a large bowl blend eggs, sour cream and water. Blend in muffin mix with a fork. Spread 1/3 of batter in pan; top with half the sugar mixture and half the blueberries.
- Repeat, ending with last 1/3 of muffin batter.
- NOTE: I've found that if I twist a knife through the batter a few times just before baking that it disperses the cinnamon/nut mixture more evenly and makes a better swirl throughout the entire cake.
- Bake 50 minutes.
- Mix confectioners' sugar and milk until smooth. Drizzle on warm cake.
- A great breakfast treat for the whole family.
Nutrition Facts : Calories 170.7, Fat 9.8, SaturatedFat 3.7, Cholesterol 52.9, Sodium 32.5, Carbohydrate 19.2, Fiber 0.8, Sugar 16.7, Protein 3
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