Cinnamon Spice Crunch Layer Cake. This spice cake is the ultimate comfort food. Paired with cinnamon cream cheese frosting, and cinnamon streusel for some crunch. I actually bug him for flavour ideas repeatedly leading up to the day.
Apple Buttermilk Spice Cake, Apple Pie Spice Cake, Apples And Spice Cake, etc. Cinnamon Roll Layer Cake with cinnamon in the cake and frosting and the most wonderful cinnamon sugar glaze soaked into the cake layers. With flavors like Bourbon Spice Toffee Layer Cake, Guinness Chocolate. You can cook Cinnamon Spice Crunch Layer Cake using 27 ingredients and 30 steps. Here is how you achieve it.
Ingredients of Cinnamon Spice Crunch Layer Cake
- You need of For The Cinnamon Spice Cake.
- You need 6 ounces of salted butter, at room temperature.
- It’s 1 1/2 of cuos granulated sugar.
- You need 3/4 cup of room temperature sour cream.
- Prepare 6 of large egg whites, at room temperature.
- Prepare 2 1/2 cups of all purpose flour.
- You need 4 teaspoons of baking powder.
- It’s 1 teaspoon of ground cinnamon.
- Prepare 1/4 teaspoon of nutmegl.
- Prepare 1/2 teaspoon of ground ginger.
- Prepare 1/2 teaspoon of salt.
- You need 1 cup of mijk, room temperature.
- Prepare 1 1/2 teaspoons of vanilla extract.
- It’s of For Cinnamon Ganache Frosting.
- You need 8 ounce of ances cinnamon chips.
- Prepare 3 cups of heavy whipping cream.
- Prepare 2 teaspoons of vanilla extract.
- It’s 2 teaspoons of unflavored gelatin.
- Prepare 1/4 cup of cold water.
- You need of For Cinnamon Sugar Crunch Glaze.
- It’s 5 tablespoons of confectioner's sugar.
- It’s 3 tablespoons of light brown sugar.
- Prepare 1 tablespoon of ground cinnamon.
- Prepare of /8 teaspoon salt.
- Prepare of For Garnish.
- It’s of cinnamon as needed for dusting.
- Prepare as needed of sprinkles.
This cinnamon spice crazy cake is an amazing fall cake recipe! Also called a wacky cake and made without eggs, milk or butter. I don't want the berries to disappear from the store. I don't want to have to wear closed toe shoes or lots of layers.
Cinnamon Spice Crunch Layer Cake instructions
- Make Cake.
- Preheat the oven to 350. Spray 3 – 8 inch cake o ans with bakers spray.
- In a bowl whisk together flour, baking powder, cinnamob, nutmeg, ginger and salt, set aside.
- In a large bowl beat butter and sugar until light and fluffy.
- Add 3 egg whites and beat in then add remaining 3 egg whites and sour cream and blend in.
- Add milk and vanilla alternating with flour stir just until incorprated.
- Spread evenly in pans and bake 22 to 25 minutes until a toothpick comes put just clen.
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- Make Cinnamon Ganache Frosting. Prepare this up to a day ahead to allow it to get cold.
- Have cinnamon chips in a large bowl. Heat cream until hot, pour over chips with the vanilla and stir smooth, let come to room temperature then cover and refrigerate until very cold.
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- Make Cinnamon Sugar Crunch Glaze.
- In a bowl combine all glaze ingredients and mix together.
- When ready to assemble cake finish Cinnamon Ganache..
- Soften gelatin in cold water for 5 minutes.
- Place in simmering water until dissolved.
- Beat cold cinnamon cream until thickened about 10 to 15 minutes adding liquid gelatin after 5 minutes. Refrigerate until thick enough to spreaf.
- Assemble Cake.
- Place one cake layer bottom up on serving plate.
- Spread with 1/2 of cinnamon sugar crunch glaze.
- Top crunch with some frosting.
- Add second cake layer, botto, up.
- Spread remaining cinnamon sugar crunch glaze.
- Then add some frosting.
- Add last top layer bottom up.
- Frost entire cake.
- Dust top with Cinnamon and sprinkles to decirate. Refrigerate at least 4 hours before slicing.
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BUT give me a few days and once I actually start testing. This Cinnamon Roll Layer Cake recipe is three layers of buttery, cinnamon cake filled with cinnamon buttercream frosting and a sweet cinnamon glaze! This pecan-topped spice cake is made with fruity cantaloupe purée, sprinkled with a cinnamon-sugar mixture and served with whipped topping. Since crepe cakes are often one dimensional in texture (soft and creamy), I like to brûlée the top layer for a little extra crunch. The cake turned out very moist and delicious and was a big hit at home and at the american legion that my dad is cammander at. (we made two and i sent one down to include as a dessert for their steak night).
