Most Useful Comments for: Cinnamon cake
It was so good! I made it for Mother’s Day brunch and it was a success. I chose to use a white DH box cake instead of the scratch cake, but I followed the recipe for the swirl and frosting. I also chose to bake it in a bundt pan (about 38 minutes; you know the cake is baked when you press down on the top and it bounces). for a nicer presentation. This will happen again at LTH. THANK YOU for the recipe!
I also used a mixture from the yellow box. The reason is that in the ingredients, you need 3 C. flour and in the instructions it says 2 C. I wasn’t sure, so I used the canned mixture. I made the cinnamon/butter mixture exactly like the recipe and the powdered sugar mixture exactly like the recipe. It was great. Super soft and lots of cinnamon flavor. I will do it again.
It’s very good. I just did that and the 3 cups of flour is the right measure.
I made it today! It’s so delicious that I read the reviews and I used a cake box mix and my family loved it! All topped with a homemade cream cheese frosting that I made before.
Oh my…so good! I also used a yellow cake mix and a bundt cake tin, which baked for 36 minutes, but I followed the rest to the letter. I found there was too much icing for our taste, so I’ll probably cut that part in half next time. The topping is exceptional. If you like cinnamon, you’ll love this cake. Thanks for the recipe 🙂
It’s so good!! It was my first attempt to make a cake from scratch and it was so worth it! The only change I made was to add some cinnamon to the usual cake batter. It was so good ! This is definitely a recipe to keep.
It was delicious BUT 4 stars because the instructions were not the same as the ingredient list! The fact that the main picture was a box cake but the instructions were for a 13 x 9 pan was weird. The owner of this recipe needs to read the reviews and see that it needs to be corrected. Since I am disabled, I chose the cake mix as several people mentioned (I also don’t know what the right ingredient list or instructions are) The cinnamon/sugar part made this cake delicious. My coffee gang loved it.
I got good reviews on the cake, but like everyone else, I had a discrepancy in the amount of flour to use and only used the 2 cups. I didn’t notice the missing cup right away because I was preparing food for a sick relative and I was doing several things at once. This gave the cake a rather spongy consistency that I wasn’t a big fan of but seemed to please everyone. Next time I will use 3 cups to get a better cake consistency. I thought it tasted good, but I removed one star because of the difference in the recipe.
3 cups of flour
1/4 teaspoon salt
1 cup of sugar
4 teaspoons of baking yeast
1 1/2 cups of milk
2 teaspoons vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T of flour
1 cup of cinnamon
2/3 cup walnuts (optional)
2 cups powdered sugar
5 T of milk
1 teaspoon of vanilla
With an electric or foot mixer, mix the flour, sugar, salt, yeast, milk, eggs and vanilla.
Once well mixed, slowly incorporate 4 tons of melted butter. Pour the dough into a greased 9×13″ pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well blended.
Place them evenly over the cake batter, spreading them with a tablespoon and use a knife to marble and rotate the cake.
Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out almost clean from the center.
Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over hot cake.
Serve hot (we like it out of the oven) or at room temperature.