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cinnamon coffee cake recipes

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Who doesn’t enjoy cakes that are baked at home? Whether you love to bake for your family, celebrate a special event or just crave something sweet, cakes are always a huge hit and the talk of a party.

Want a freshly baked cake, but haven’t got the time for anything too complicated? Here are some easy-to-bake recipes are simple to make and oh so delicious!

Indulge in incredible, simple, rich and mouthwatering cakes that are quick to prepare!

6 MINUTE CHOCOLATE CAKE

Ingredients

1 1/2 cup flour, all-purpose

1 cup sugar

3 Tbs. cocoa, unsweetened

1 Tsp. baking soda

1/2 Tsp. salt

1 Tsp. instant coffee, or espresso

6 Tbs. oil

1 Tbs. vinegar

1 Tsp. vanilla

1 cup cold water, or strong coffee

Directions

Directions: Pre-heat oven to 350 degrees. Then, in a 9×9 cake pan, measure and blend thoroughly with a fork the flour, sugar, cocoa, baking soda, instant coffee powder, and salt.

Next, make 3 indentations in the dry ingredients with your fork. Into the first, pour 6 tb. of oil. Into the second, pour 1 tb. vinegar. Into the third, pour 1 tsp. vanilla.

Then, over all ingredients, pour 1 cup of cold water or strong, cold coffee. Stir with a fork until evenly blended.

Bake for 35 to 40 minutes until toothpick inserted in center comes out clean.

This chocolate cake recipe is very rich and best served alone, with whipped cream, ice cream, or your favorite frosting.

CARROT CAKE WITH CREAM CHEESE GLAZE

Ingredients

4 ea. Eggs

3 Tbs. Brown sugar, packed

4 Tsp. Vegetable oil

1 Tsp. Vanilla

1 1/3 c. Instant dry milk powder

3/4 c. Whole wheat flour

2 Tsp. Baking soda

2 Tsp. Ground cinnamon

3 c. Grated carrots

1 c. Crushed pineapple, drained

1/4 c. Dark raisins

Directions

Spray an 8 tube pan with nonstick cooking spray and set aside. Combine eggs, sugar, oil and vanilla; beat well. With mixer at low speed beat in milk powder, flour, baking soda and cinnamon until thoroughly combined. Stir in remaining ingredients. Pour into pan and bake 40-45 minutes until cake tests done. Cool in pan for 5 minutes. Remove cake from pan; drizzle with CREAM CHEESE GLAZE.

CHEESE CAKE (NURIT)

Ingredients

MAIN: 500 g Cheese – 5 fat

250 g Cheese – 9 fat

1 c. Leben *

6 Eggs

1 c. Sugar

4 Tbs. Vanilla Instant Pudding

4 Tbs. Corn flour

tb Vanilla Sugar (optional)

TOPPING: 1 c. Cream

Vanilla Instant Pudding (the remnant from above)

Some chocolate -or- Minced nuts (for decoration)

* Sour cream of less than 5% fat

Directions

For this cake recipe, beat the egg whites with the sugar to make a solid foam. Mix the other ingredients in a separate bowl. Add the foam with light movements. Pour into a baking pan of 26 cm diameter. Bake for 10 minutes in a preheated hot oven then lower temperature to medium and leave the cake in for about 45 minutes. When ready (check with a tooth pick) let it cool down for at least 10 minutes in the partly open oven. Beat the cream with the rest of the instant pudding. Put this on the cake in a thin layer. Spread some chocolate crumbs or minced nuts for decoration.

About the Author

Articles courtesy of the cooking site cake Recipes

Confused by recipe calling for both baking soda and baking?

I have been reading previous questions on the difference between baking soda and baking powder, the former is activated by an acid and the latter by water. I have an old family coffee cake recipe which calls for both but I don’t know that any of the other ingredients are acidic (butter, sugar, cinnamon, sour cream, eggs, salt and flour). If indeed none of these ingredients are acidic, is there some other logic for using both baking soda and powder. One last piece of info…the recipe calls for 1/2 tsp of baking soda and 1-1/2 tsp baking powder. Any info would be appreciated.

If you make a cake with baking soda instead of baking powder what you basically get is brownies. Baking powder helps with the rising of the cake or items being made with it.
Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does not take place until a liquid is added to the batter. Most baking powder used today is double-acting which means it reacts to liquid and heat and happens in two stages. The first reaction takes place when you add the baking powder to the batter and it is moistened. One of the acid salts reacts with the baking soda and produces carbon dioxide gas. The second reaction takes place when the batter is placed in the oven. The gas cells expand causing the batter to rise. Because of the two stages, baking of the batter can be delayed for about 15-20 minutes without it losing its leavening power.

Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center. Too little baking powder results in a tough cake that has poor volume and a compact crumb.

Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is about four times as strong as baking powder. It is used in recipes that contain an acidic ingredient (e.g. vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits and maple syrup). Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Make sure to bake the batter immediately.

Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place. Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes reddening of cocoa powder when baked, hence the name Devil’s Food Cake.
In the case of your cake recipe the sour cream is your source of acidity.