Cinnamon Cake With Cream Cheese Frosting |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a favorite last minute recipe, because most of these ingredients are usually in your pantry or refrigerator. It is very easily altered to meet individual tastes. Ideas: pumpkin pie spice instead of cinnamon, 2/3 cups chopped walnuts stirred into batter... It is a good recipe for cooking with a child. Ingredients:
1 1/4 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 1/2 teaspoons cinnamon |
1/2 cup butter |
1 1/4 cups brown sugar |
2 eggs |
1 cup buttermilk |
1 lb confectioners' sugar |
8 ounces cream cheese |
1/4 cup butter |
1 teaspoon vanilla |
Directions:
1. Prepare 2 9-inch round cake pans by greasing and flouring them. You may also opt for a 9x13 pan instead. Set aside.
2. Sift together the flour, baking soda, salt and cinnamon.
3. In a separate bowl, cream the butter.
4. Blend the brown sugar into the butter.
5. Beat in eggs, mix until fluffy.
6. Add the dry ingredients and the buttermilk to the creamed sugar/butter mixture. Alternate between teh two, adding a little at a time until all ingredients are incorporated.
7. Pour batter into greased and floured pans. Bake 30-35 minutes, or until done. Remove from pans and cool.
8. In a bowl, beat the frosting ingredients together.
9. Frost the cooled cake with cream cheese frosting. Note: There is enough frosting for a 2-layer cake- if you make a sheet pan, you will end up with with leftover frosting, great for frosting some cookies!
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