If you are looking for some delicious dessert ideas, here are three options for cinnamon lovers that my mother has been making for years.
All three desserts can be made in about an hour, although the cinnamon coffee cake and the cupcakes will need to cool for about 30 minutes before serving. The cinnamon sour cream cake is one of my most favorites and is best served just after it cools from the oven. However, it warms up great the next day too.
I will warn you, these are delicious so once you make them the first time, it will not be the last.
For the cake:
- 1 cup of all-purpose flour
- ¾ tsp. of baking powder
- 1 tsp. of ground cinnamon
- 1/8 tsp. of salt
- ½ cup of whole milk
- 4 tbsp. of unsalted butter
- 2 large eggs
- 1 cup of sugar
- 1 tsp. of grated orange zest
- ½ tsp. of vanilla extract
Preheat the oven to 350° F. You will need a cupcake pan to make this recipe. I use a 12 cup cupcake pan with paper liners and a hand mixer. You can also substitute another sweetner for the sugar portion of the recipe. I usually go with the real thing.
Sift the flour, baking powder, cinnamon and salt in a small bowl. Using a small sauce pan, add ½ cup of milk and the 4 tbsp. of butter and stir slowly over low heat until the butter melts. Remove from heat and set aside.
In another large bowl, beat the eggs and sugar using a hand mixer for about 5 minutes. Next, add the orange peel and vanilla extract and beat the mixture. Next, add the flour mixture and beat again.
Next, add the milk and butter mixture you set aside earlier and beat again until everything is thoroughly blended. Beat in the milk-butter mixture just until blended.
Pour the batter into the cupcake liners in the pan and bake in the oven for about 15 minutes. One trick you can use when baking any kind of cake is to insert a toothpick in the batter before placing it in the oven. When the cake cooks, it forces the toothpick out.
Remove from the oven and set aside for 30 minutes to cool completely. While it is cooling, you can make the frosting.
For the frosting:
- ½ cup of unsalted butter
- 8 oz. of cream cheese
- 2 cups of powdered sugar
- 1 tsp. of vanilla extract
- 2 tsp. of ground cinnamon
Once again, blend the butter and cream cheese in a large bowl until it is smooth and creamy. Add the vanilla extract and cinnamon and blend again. Finally, add the powdered sugar and blend again.
By now the cupcakes should be cool enough to apply the frosting. Enjoy!
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Sour Cream Cinnamon Cake
To make this recipe, it would be helpful to have one of the automatic mixing machines with the attached bowl in the side because it does require a significant amount of mixing time to get all of the lumps out.
- 1 box of Duncan Hines Butter cake mix
- 4 eggs
- ½ cup of vegetable oil
- ½ cups of sugar
- 8 oz. of sour cream
- 3 tbsp. of brown sugar
- 1 tsp. of cinnamon
- 1 cup of confectioners' sugar
- 2 tbsp. of milk
Preheat the oven to 350 degrees. Combine the cake mix eggs, vegetable oil, sugar and sour cream in a large bowl and beat for 15 minutes.
Create the cinnamon mix by adding the brown sugar and cinnamon in a small bowl and stir thoroughly.
Apply a non-stick coating to a bundt cake pan, then pour 1/3 of the cake mix in the pan. Add ½ of the cinnamon mix you just made.
Next, pour 1/3 of the cake mix over the cinnamon layer, then add the other half of the cinnamon mix.
Finally, add the top layer of the cake with the remaining mix.
Bake for 45 minutes to 1 hour depending on the size of your oven. Remove and let the cake cool completely.
While it cools, make the glaze topping by combining the confectioner sugar and milk and stir. Pour the glaze mixture over the cake and serve immediately.
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Crunchy Cinnamon Coffee Cake
This recipe can be modified by using different types of cereal or other materials for the crunchy part. Some people use pecans or walnuts instead of cereal. I have substituted Post's Banana Nut Crunch cereal before for a different taste and it tasted great.
- 3 cups of Grape Nuts flakes from Post, crushed
- 1.5 cups of firmly packed brown sugar
- 1.5 tsp. cinnamon
- 4 cups of all-purpose flour
- 1 ¼ cups of fat free milk
- 3 eggs
- ¼ cup of coconut oil
- 1 ¼ cups of powdered sugar
Mix the cereal with 1 cup of brown sugar and 1 tsp. of cinnamon and set that aside. Next, mix Credit: Opensourcetogether the flour and the rest of the brown sugar and all of the milk, eggs and oil until well blended.
Preheat the oven to 350 degrees.
Spray a 13x9 pan with non-stick spray, then pour half of the batter you just made into it. Sprinkle half of the 3 cups of cereal. Pour the rest of the batter on the cereal, then sprinkle the other half of the cereal on top. Place a toothpick in the batter.
Place the pan in the oven for 35 minutes or until the toothpick comes out of the cake. Let the cake cool for 15 minutes, then cut into 24 pieces for 24 serving sizes.
Mix the powdered sugar, 2 tablespoons of milk and the rest of the cinnamon and whisk until it is well blended. Slowly spread the cream over the coffee cake and let it sit for 30 minutes before serving while it is still warm.
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