Best 3 Buttery Cinnamon Cake Recipes

When it comes to delightful desserts, buttery cinnamon cake stands out as a classic favorite. This delectable treat combines the rich, velvety texture of butter with the irresistible aroma and flavors of cinnamon, creating an unforgettable taste experience. Whether you're a seasoned baker or just starting out, this comprehensive guide will provide you with all the essential tips and techniques to help you craft the perfect buttery cinnamon cake. From gathering the right ingredients to mastering the baking process, we'll guide you through each step, ensuring that you create a cake that's moist, flavorful, and sure to impress your friends and family.

Here are our top 3 tried and tested recipes!

BUTTERY CINNAMON CAKE

Buttery Cinnamon Cake image

This cake is the best cinnamon cake I have ever made. Every time I serve it, the compliments never end. Serve it warm, about 45 minutes out of the oven, for an even greater pleasure.

Provided by Leta Harris

Categories Desserts Cakes Spice Cake Recipes

Time 1h35m

Yield 14

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
⅔ cup shortening
1 ⅓ cups white sugar
1 ½ teaspoons vanilla extract
3 eggs
⅔ cup milk
½ cup white sugar
6 tablespoons butter
⅓ cup water
1 teaspoon vanilla extract
¾ teaspoon ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.

Nutrition Facts : Calories 320.9 calories, Carbohydrate 41 g, Cholesterol 53.9 mg, Fat 16.2 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 6.1 g, Sodium 284.3 mg, Sugar 26.9 g

BUTTERY APPLE CINNAMON CAKE

Buttery Apple Cinnamon Cake image

You can also bake this cake in an 11 x 7-inch or a 9-inch square baking dish in place of a springform pan, this cake is so good! :)

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 3/4 cups sugar
1/2 cup butter, softened (no subs!)
1 tablespoon vanilla
1 (8 ounce) package cream cheese, room temperature
2 large eggs (room temperature)
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup sugar (use white or light brown)
3 teaspoons cinnamon
3 large apples, peeled and chopped

Steps:

Set oven to 350 degrees (set oven rack to second-lowest position).
Prepare a 9-inch springform pan.
In a bowl using an electric mixer beat the butter with 1-3/4 cups sugar, softened cream cheese and vanilla until smooth and well blended (about 3-4 minutes).
Add in eggs; mix well until completely blended.
In a small bowl combine the flour, baking powder and salt; add to the creamed mixture just until blended.
In a small bowl combine 1/3 cup white or light brown sugar with 3 teaspoons cinnamon.
In another bowl mix together the chopped apples with 3 tablespoons of the cinnamon mixture, then stir the apple mixture into the batter.
Transfer the batter into prepared baking dish or springform baking pan.
Sprinkle the top of the batter with remaining cinnamon/sugar mixture.
Bake for about 50-60 minutes (for springform pan) or until the cake test done.
Cool cake completely in the pan, then remove to a wire rack.

BUTTERY CINNAMON CAKE W/APPLE COMPOTE

Buttery Cinnamon Cake W/Apple Compote image

This recipe is from LCBO's Food & Drink Fall 2010 magazine. I had the cake at a dinner party last night and it was just delectable! Perfect for Fall. Use tart apples like Northern Spy, Empire or Spartans. The cake is best when served while still warm.

Provided by Deantini

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons salt
1/2 cup butter, softened
1 cup brown sugar, packed
1 egg
2 teaspoons vanilla extract
1 cup plain 1% yogurt (or sour cream)
2 tablespoons brown sugar, packed
1/2 teaspoon cinnamon
2 tablespoons water
4 large red-skinned apples, diced (peel if you wish)
1/4 cup brown sugar, packed
1/4 teaspoon cinnamon
1 pinch ground cardamom or 1 pinch ginger
1 lemon, juice of
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 350°F Grease the sides of 9 inch springform pan and line bottom with parchment paper (you can also use bundt pan if preferred).
Combine flour, cinnamon, baking powder, baking soda and salt in bowl.
In a separate bowl, using electric mixer, beat butter and sugar until fluffy.
Beat in egg and vanilla until blended. Stir in flour mixture alternatively with yoghurt.
Spread into prepared ban, smooth top.
Bake for about 45 minutes or until tester inserted in the centre comes out clean.
For the glaze combine sugar, cinnamon and water in a small bowl, stirring to dissolve sugar. Remove ring from cake and brush top and sides with glaze.
While cake is baking prepare the apple compote. Combine apples, sugar, cinnamon, cardamom and lemon juice in a saucepan. Bring to a simmer over medium heat, stirring occasionally.
Cover, reduce heat to medium-low and simmer for about 5 minutes or until apples are tender but still keep their shape.
Remove from heat and stir in vanilla.
Serve warm with slices of cake.

Tips:

Use unsalted butter to ensure the cake is not too salty. Soften the butter at room temperature for about 30 minutes before creaming it with sugar, this will help the cake batter to be smooth and creamy.
Use fresh ground cinnamon for the best flavor.
Do not overmix the batter, otherwise the cake will be tough. Mix just until the ingredients are combined.
Bake the cake in a preheated oven to ensure it cooks evenly.
Allow the cake to cool completely before frosting it, this will help the frosting to set properly.
Store the cake in an airtight container at room temperature for up to 3 days.

Conclusion:

This Buttery Cinnamon Cake is a classic recipe that is sure to please everyone. It is moist, flavorful, and has a delicious cinnamon streusel topping. The cake is also very easy to make, making it perfect for busy weeknights or special occasions. So next time you are looking for a delicious and easy cake recipe, give this Buttery Cinnamon Cake a try. You won't be disappointed!