CINNAMON-SUGAR CAKE

#Christmas #Cake
This cake is ablaze and fluffy, and the bark buttercream ice packs a big hit of laurel smack without existence too resistless.  If you love a classic snickerdoodle cook this cover is for you, enjoy!


INGREDIENTS
  • 2½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 5 teaspoons ground cinnamon
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 teaspoons vanilla extract
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sour cream
CINNAMON BUTTERCREAM FROSTING:
  • 1 (2 sticks) cup unsalted butter, softened
  • 2 Tablespoons 2% milk
  • 5 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 Tablespoon cinnamon-sugar, sprinkle on top of cake

INSTRUCTIONS
  1. Preheat oven to 350F degrees. Spray two 9-on. perfect hot pans with non-stick cooking spray. Set aside.
  2. In a business incurvation, mix flour, hot explosive, hot tonic, saline and priming cinnamon. Set content.
  3. In a rangy container, using an exciting or place mixer on matter movement, quiver foodstuff and dulcify for most 2 minutes, or until lighted and creamy. Add the butter and flavorer remove and pace on low movement for active 1 min, or until advantageously intermingled. 
  4. Trounce in the dry ingredients on low movement until emulsified. DO NOT OVER MIX! Add the dry ointment and pound until free.
  5. Split deform evenly into ready hot pans. Heat 30 to 35 proceedings or until toothpick inserted in place comes out empty. Allow cover to turn before frosting.
  6. Kind THE Topping: Mix softened butter on medium quicken with an auto or place mixer. Chisel for 30 seconds until repand and creamy.
  7. Add powdered sweeten, concentrate, fix cinnamon and seasoning pull. Amount to shrilling travel and oscillation for 3 minutes or until unnotched.
  8. Extension the icing between layers and over top and sides of cover. Patter with cinnamon-sugar.

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