OOOEY GOOEY CINNAMON SWIRL CAKE
This is a quick and easy fix for when you just have to have that cinnamony cake thing :) Most of the ingredients we already have on hand and throwing it together is no fuss and no muss! Great for a quick Sunday dessert or breakfast and also works well for those last minute school carry-to's that the kids forgot to tell us about...
Provided by chris elizondo
Categories Cakes
Time 55m
Number Of Ingredients 18
Steps:
- 1. In a large bowl, mix all "BATTER" ingredients, except butter. Mix well
- 2. Slowly add in melted butter and mix well.
- 3. Pour batter into a greased 9"x13" pan. (If you would like a thicker cake, you may also use a 9"x9" pan)
- 4. In seperate bowl, mix topping ingredients together til combined.
- 5. Drop topping onto prepared batter and swirl with a butter knife.
- 6. Bake at in a preheated 350 degree oven for 40 minutes. (If you are using the 9"x9" pan, bake for 50 mins)
- 7. Pull cake out of oven and mix glaze ingredients in seperate bowl.
- 8. While cake is still warm, drizzle glaze over top. Let stand 15 mins before cutting/serving
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 BUTTERSCOTCH SWIRL CAKE
I have no idea where this came from. I've made this for over 40 years. It makes a great dessert or coffee cake.
Provided by Carol Jesmer
Categories Cakes
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 Use oil spray and spray a bundt pan well. Do not use spray with flour. Coat pan with Cinnamon sugar.
- 2. Into a mixing bowl add cake mix, eggs, oil, water and sour cream. The batter should be alittle thick. Mix well.
- 3. Place half the batter into prepared bundt pan. Sprinkle that layer with cinnamon sugar. Place remaining batter on top. Using a knife swirl the cinnamon through both layers.
- 4. Bake 350 for 48 minutes cool for a few minutes. Loosen cake from pan and turn out on cake plate.
CINNAMON SWIRL BREAD
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 132 calories, Fat 3g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 141mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON SWIRLS
The perfect accompaniment to a warming cup of coffee on a rainy afternoon
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Makes 20
Number Of Ingredients 8
Steps:
- Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
- Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.
Nutrition Facts : Calories 153 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.11 milligram of sodium
CINNAMON COFFEE CAKE II
Tastes great for breakfast, brunch or dessert. May also be made in a Bundt pan.
Provided by Janis Woods
Categories Desserts Cakes Cake Mix Cake Recipes Coffee Cake
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.
- In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
- Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 34.1 g, Cholesterol 31.4 mg, Fat 15.7 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 2.1 g, Sodium 274.9 mg, Sugar 24.3 g
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