Last Friday, Abby wanted to make a cake for our Friday night Sabbath meal. We took the Chocolate Crown Cake, and adapted it into a cinnamon cake. Then she whipped up a cream cheese icing to drizzle (or pour!) over the top.
It was so delicious! When we inverted the cake, the cinnamon was on the top of the cake, and a little crispy, and oh so good!
The whole family loved this cake, and I imagine Abby will get to make it a lot more.
Cinnamon Bundt Cake with Cream Cheese Icing
1 cup sugar
1/2 cup butter, softened
1 1/2 cups flour
1/2 cup milk
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
For cinnamon batter:
5 T melted butter
3/4 cup sugar
2 tsp cinnamon
Preheat oven to 325*. Grease and flour a 6 cup Bundt pan.
In large bowl, mix sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add all remaining ingredients except cinnamon mixture.
Mix together the melted butter, sugar & cinnamon.
Pour half the cake batter into the prepared bundt pan. Spoon in all of the cinnamon mixture. Pour in the rest of the cake batter.
Bake at 325* for 35-40 minutes until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Serves 8.
Cream Cheese Icing
3 ounces cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla
1 1/4 cup powdered sugar
Beat together the cream cheese, the butter & vanilla until creamy. Stir in the powdered sugar. The icing should be runny enough to drizzle over the cake. You can add a small amount of milk, if desired, to get the right consistency.
If you will be eating all the cake at one sitting, you can pour the icing over the whole cake to serve. Since we didn’t eat the whole cake, we poured the icing over each slice. Store left over icing in the refrigerator.
This cake is great served warm. It was also good the next day, with the icing from the fridge
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