Honey Cake W Cinnamon Cream Cheese Frosting Recipes

HONEY CAKE WITH HONEY CREAM CHEESE FROSTING

Steps:

• Heat oven to 325 degrees with rack in center. Butter an 8-by-8-by-2-inch baking pan. Lightly dust with flour, tapping out excess. Set aside. In a medium bowl, whisk together the flour, salt, and nutmeg, and set aside. In a small bowl, whisk together the eggs and vanilla, and set aside.
• In bowl of electric mixer fitted with paddle attachment, beat butter on medium-high until light and fluffy, scraping down sides of bowl as necessary, about 3 minutes. Add sugar and honey; beat mixture until light and fluffy, about 3 minutes.
• Add egg mixture a few tablespoons at a time, beating well for 2 to 3 minutes after each addition. Raise speed to high, and beat, scraping down sides of bowl as necessary, until very thick and light in color, 4 to 5 minutes.
• Add flour mixture in 3 batches, beating just to combine after each addition. Pour batter into prepared pan.
• Bake until a wooden skewer inserted in the center comes out clean, 40 to 50 minutes. Transfer to a wire rack for 5 minutes. Turn cake out of pan and place on the wire rack, right side up, to cool completely.
• Transfer cake to serving platter. Using an offset spatula, spread the frosting evenly over the top of the cake.

CINNAMON AND HONEY CREAM CHEESE FROSTING

Steps:

• In a large bowl, beat the cream cheese and butter until smooth.Stir in the honey and cinnamon.Beat in the icing sugar in three additions, until smooth. (You may need to add more, by tablespoon, to reach the consistency you want.)

HONEY CAKE W/CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350. Grease 2- 9" cake pans.
• In a separate bowl, mix all dry ingredients, excluding sugar.
• Using the whisk attachment of a stand mixer, whisk together all wet ingredients and sugar and medium speed. Add eggs one at a time until well blended.
• Turn mixer to low, and add dry ingredients in batches until well incorporated You may need to scrape down the bowl a few times. Make sure to scrape up the bottom of the bowl too! (I use a 6 qt, so you may not need to do that!).
• Turn on medium for about 30 seconds.
• Bake for 45 minutes or until toothpick comes out clean. Remove pans from oven and set pans upside down on a cooling rack. Let cool for at least 10 minutes before attempting to remove pans.
• Fully cool before frosting.
• For the frosting:.
• Using room temperature cream cheese and butter, use paddle attachment on mixer and cream items together. Add Cinnamon and Vanilla.
• Add confectioners sugar slowly in batches with mixer on low speed.
• Add milk one tablespoon at a time until you've reached the desired consistency.

PUMPKIN SPICE CAKE WITH CINNAMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
• In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
• Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.

HONEY CINNAMON BUNS WITH CREAM CHEESE FROSTING

Steps:

• In a medium sized mixing bowl stir together the warm milk, yeast, and teaspoon of honey.
• Let stand for 5 minutes or until foamy.
• Add the egg, 1/4 cup honey, and buttermilk and stir until combined.
• Stir in the salt and flour until the dough forms a ball and pulls away from the edges.
• Place in a greased bowl, flipping dough once to coat both sides, cover with plastic wrap and let stand for 1 hour.
• Place dough in the refrigerater and let rise over night.
• In the morning, in a small bowl, stir together all the filling ingreidents and set aside.
• Remove the dough from the refrigerator and punch down.
• Roll the dough out on a lightly flour surfuse until it is an 1/8-1/4 of an inch thin RECTANGLE.
• Spread the butter cinnamon mixture evenly over the top of it and roll it long ways in a jelly roll form.
• Cut off the ends and then cut into 1 inch slices.
• Place slices slightly apart in a 9"-13" baking dish, cover with plastic wrap, and let rise for about 1-1 1/2 hours.
• Preheat oven to 350F and baking for 10-15 minutes or until lightly golden brown.
• In the meantime, in a small bowl, stir together the cream cheese and the powdered suger then stir in the buttermilk, set aside.
• After baking the cinnamon rolls, remove them from the oven and let them stand for 10 minutes before spreading on the frosting.
• **Youcan make an orange frosting for these buns by changing the buttermilk to 3 tablespoons orange juice and adding 1/2 teaspoon finely grated orange zest.
• Serving Suggestions: Coffee, tea, oatmeal, coke (hehehe).

CINNAMON CREAM CHEESE FROSTING

Steps:

• Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.
• Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.

HONEY-CREAM-CHEESE FROSTING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 2 minutes. Add honey, and beat until smooth, about 1 minute. Use immediately or refrigerate, covered, until needed.