Cinnamon Spiced Caramel Cake Recipes

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CINNAMON-SPICED CARAMEL CAKE



Cinnamon-Spiced Caramel Cake image

Categories     Cake     Milk/Cream     Mixer     Dessert     Bake     Christmas     Spice     Winter     Cinnamon     Party     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 25

Stars
Nonstick vegetable oil spray
1/3 cup sugar
2 tablespoons water
Caramel Syrup
1 cup sugar
1/3 cup water
1/2 cup hot water
Cake
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup whole milk
1/2 cup (1 stick) unsalted butter, room temperature
4 large eggs
1 3/4 cups sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
Frosting
2 cups chilled whipping cream
1 cup chilled sour cream
1 cup powdered sugar
1 tablespoon vanilla extract
2 teaspoons grated orange peel

Steps:

  • For stars:
  • Spray inside of 4 star-shaped cookie cutters with nonstick spray. Oil baking sheet; place cutters on sheet. Combine sugar and 2 tablespoons water in heavy small saucepan over low heat. Stir until sugar dissolves. Increase heat; boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 4 minutes. Immediately pour thin layer of hot syrup inside each cookie cutter. Cool stars completely. Push stars out of cutters; wrap in foil. (Can be made 1 day ahead. Store at room temperature.)
  • For syrup:
  • Stir sugar and 1/3 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 7 minutes. Add 1/2 cup hot water (mixture will bubble up). Stir over low heat until hard bits dissolve. Cool caramel syrup.
  • For cake:
  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line pans with waxed paper; butter paper. Sift first 4 ingredients into small bowl. Stir milk and butter in small saucepan over low heat just until butter melts; set aside.
  • Using electric mixer, beat eggs and sugar in large bowl until thick enough for batter to fall in heavy ribbon when beaters are lifted, about 5 minutes. Beat in orange peel and vanilla. Add flour mixture; beat just until blended. Add warm milk mixture; beat just until blended. Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 20 minutes. Cut around pan sides and turn cakes out onto racks; peel off paper. Turn cakes right side up. Using toothpick, poke holes in tops of cakes. Brush half of caramel syrup over each cake. (Can be made 1 day ahead. Wrap cakes and let stand at room temperature.)
  • For frosting:
  • Combine all ingredients in large bowl; beat until firm peaks form. Place 1 cake layer on platter. Spread 1 1/2 cups frosting over. Top with second layer. Spread frosting over top and sides. Chill at least 1 hour. (Can be made 1 day ahead. Cover; keep chilled.)
  • Stand stars upright on cake. Serve cake cold or let stand up to 1 hour at room temperature before serving.

BEST EVER CINNAMON BUNDT® CAKE



Best Ever Cinnamon Bundt® Cake image

This Bundt® cake is all you need to start off your morning right with your favorite cup of fresh-brewed coffee or tea. If you are a cinnamon fanatic, you have to give this recipe a try. This cake has just the right amount of cinnamon flavor and is so soft, moist, and fluffy. You can kick it up a notch and add walnuts or pecans, or better yet, a crumb topping. You can drizzle with simple syrup or glaze or dust with powdered sugar.

Provided by Hania's Kitchen

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

1 ¼ cups white sugar
½ cup unsalted butter, softened
4 tablespoons vegetable oil
3 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk, at room temperature

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.

Nutrition Facts : Calories 354 calories, Carbohydrate 46.9 g, Cholesterol 80.7 mg, Fat 16.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 7.3 g, Sodium 312.5 mg, Sugar 25.9 g

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  • Spray inside of 4 star-shaped cookie cutters with nonstick spray. Oil baking sheet; place cutters on sheet. Combine sugar and 2 tablespoons water in heavy small saucepan over low heat. Stir until sugar dissolves. Increase heat; boil until syrup turns deep amber, brushing down sides of pan with wet pastry bush and swirling pan occasionally, about 4 minutes. Immediately pour thin layer of hot syrup inside each cookie cutter. Cool stars completely. Push stars out of cutters; wrap in foil. DO AHEAD Can be made 1 day ahead. Store at room temperature.
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