Cinnamon Cake With Cream Cheese Frosting

Name: Cinnamon Cake With Cream Cheese Frosting
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12 slices, 12 serving(s)
Ingredients: 295.73 ml flour; 4.92 ml baking soda; 2.46 ml salt; 12.32 ml cinnamon; 118.29 ml butter; 295.73 ml brown sugar; 2 eggs; 236.59 ml buttermilk; 453.59 g confectioners' sugar; 226.79 g cream cheese; 59.14 ml butter; 4.92 ml vanilla

Submitted by PhoenixReborn

"This is a favorite "last minute" recipe, because most of these ingredients are usually in your pantry or refrigerator. It is very easily altered to meet individual tastes. Ideas: pumpkin pie spice instead of cinnamon, 2/3 cups chopped walnuts stirred into batter... It is a good recipe for cooking with a child."

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Ready In:: 1hr 10mins
Ingredients:: 12
Yields:: 12 slices
Serves:: 12

ingredients

Cake
295.73 ml flour
4.92 ml baking soda
2.46 ml salt
12.32 ml cinnamon
118.29 ml butter
295.73 ml brown sugar
2 eggs
236.59 ml buttermilk
Cream Cheese Frosting
453.59 g confectioners' sugar
226.79 g cream cheese
59.14 ml butter
4.92 ml vanilla

directions

Prepare 2 9-inch round cake pans by greasing and flouring them. You may also opt for a 9x13 pan instead. Set aside.
Sift together the flour, baking soda, salt and cinnamon.
In a separate bowl, cream the butter.
Blend the brown sugar into the butter.
Beat in eggs, mix until fluffy.
Add the dry ingredients and the buttermilk to the creamed sugar/butter mixture. Alternate between teh two, adding a little at a time until all ingredients are incorporated.
Pour batter into greased and floured pans. Bake 30-35 minutes, or until done. Remove from pans and cool.
In a bowl, beat the frosting ingredients together.
Frost the cooled cake with cream cheese frosting. Note: There is enough frosting for a 2-layer cake- if you make a sheet pan, you will end up with with leftover frosting, great for frosting some cookies!

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Reviews

What a delightful cake ! This is a PAC 07 recipe I chose. I love anything cinnamon so this fit the bill. I made it in the round pans.This would be great for a fall potluck dinner.

Shirl J 831
This was a nice moist cake. I was concerned about the amount of flour, thinking it needed more, but the cake was good. The recipe did not specify pan size, so I assumed 2 nine inch layers, but I made mine into a 9x13 sheetcake. There was too much frosting for my sheetcake, but you would need it for layers when frosting the sides. My mother and mother-in-law really enjoyed it.

GrandmaIsCooking