Cinnamon Butter Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch round cake pans with cooking spray.
• Place the brown sugar, granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended, 3 to 5 minutes.
• Turn the mixer to low and add the eggs, 1 at a time, beating well after each addition. Beat in the pumpkin and vanilla.
• Combine the flour, cinnamon, baking powder, baking soda and salt in a bowl, stirring well with a whisk.
• Add the flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture. Spoon the batter into the prepared pans.
• Bake until a wooden pick inserted in the centers comes out clean, 22 to 25 minutes. Cool in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely on the wire rack, about 1 hour.
• For the cinnamon buttercream: In a large bowl or stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until pale and creamy, 3 to 5 minutes. With the mixer on a slow speed, carefully add the confectioners' sugar 1 cup at a time until combined, followed by the vanilla and cinnamon. Add the heavy cream a little at a time. (If you need a thicker frosting, add more confectioners' sugar; if you need a thinner consistency, add in more heavy cream.)
• Place a cooled cake layer on a cake stand. (This recipe should yield very level cake layers, but if your layers are domed, level them before assembling.) Cover with about 1/2 cup buttercream. Scatter 1/3 cup of chopped pecan over the top.
• Repeat with the next layer of cake, covering with 1/2 cup buttercream and 1/3 cup chopped pecans. Place the final layer of cake on top.
• Place the remaining buttercream in a pastry bag fitted with a large open star tip (such as #362). Pipe out a design on the top of the cake (the sides will be left "naked").
• Sprinkle the remaining pecans over the top, then drizzle the cake with caramel sauce. Serve immediately.

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.