Cinnamon Nut Cake Recipes

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:

• 1. Preheat oven to 350* F. Grease and flour a 9 x 5 inch loaf pan. It's always a good idea to line the bottom with Parchment Paper (NOT Waxed Paper.) I use butter flavored Pam and evenly spray the pan then use bread flour to dust it.
• 2. In a medium sized mixing bowl cream margarine, sugar, and vanilla together on medium high speed then switch to high. Mix until it the color starts to lighten and it gets fluffy - about 3 minutes.
• 3. Add eggs, one at a time and mix just long enough to incorporate them. Set mixture aside.
• 4. In a different bowl sift or whisk flour, baking powder and salt together. Using a wooden spoon or spatula stir flour mixture into sugar-egg mixture. Add milk; stir until it's smooth, then stir in apples.
• 5. In a small bowl combine 1/3 cup brown sugar, cinnamon, and pecans together. I prefer to use real ceylon cinnamon rather than cinnamon found on the spice isle, though it will work. Ceylon cinnamon has a better flavor than it's cinnamon cousin from the Cassia tree.
• 6. Pour half of the batter into the loaf pan, then sprinkle the top with half of the cinnamon-sugar-pecan mixture. Use a butter knife to swirl the cinnamon mixture into the batter.
• 7. Repeat with the remaining batter and top with remaining cinnamon-sugar-pecan mixture. Again, swirl the cinnamon mixture into the batter with a butter knife.
• 8. Bake in preheated oven for 20 minutes, then gently turn pan around for even baking. Cook another 40 minutes. If you oven runs hot either lower the temperature or check after a total baking time of 50 minutes by inserting a toothpick into the center. The cake is done when the toothpick comes out just barely or almost clean. It will continue to cook after it's removed from the oven.
• 9. Put pan on wire rack and let cool for 15 minutes. Run a butter knife around the edges of the pan and gently turn the cake out onto a wire rack. The cake is very light and will easily split if you aren't careful with it. Let it cool.
• 10. Optional Glazes: You can either sprinkle the top with additional brown sugar and lightly caramelize it with a kitchen torch, or you can mix up the glaze and drizzle as much as you want over the top and sides. Enjoy with a cold glass of milk, or hot cup of coffee.

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:

• 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.

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:

• 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.)