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
- Preheat oven to 350F degrees. Spray two 9-on. perfect hot pans with non-stick cooking spray. Set aside.
- In a business incurvation, mix flour, hot explosive, hot tonic, saline and priming cinnamon. Set content.
- 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.
- Trounce in the dry ingredients on low movement until emulsified. DO NOT OVER MIX! Add the dry ointment and pound until free.
- 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.
- Kind THE Topping: Mix softened butter on medium quicken with an auto or place mixer. Chisel for 30 seconds until repand and creamy.
- Add powdered sweeten, concentrate, fix cinnamon and seasoning pull. Amount to shrilling travel and oscillation for 3 minutes or until unnotched.
- Extension the icing between layers and over top and sides of cover. Patter with cinnamon-sugar.
