Honey cake with cinnamon. Light coffee cake with cinnamon Cake with cinnamon shortcakes

Cooking apple cake with cinnamon cream. It is impossible to take your eyes off, and hold back your saliva at the sight. Crispy apple cakes, delicious cream, nuts and chocolate icing - isn't this the dream of any sweet tooth. Incredibly tasty and beautiful. The recipe is quite simple, so you can safely cook. Let's see how to make apple tart...

To make a cake, we need to take such products

For the apple filling:

• 1 kg ripe apples,
• 0.5 cup (per 200 ml) sugar (regular or brown).

• 400 grams of wheat flour,
• 200 grams of butter,
• 2 tbsp. tablespoons sour cream (fat content to taste),
• 1 teaspoon baking powder (can be replaced with baking soda).

For the cinnamon cream:

• 2 chicken eggs,
• 180 grams of sugar (regular or brown),
• 2 tbsp. tablespoons of wheat flour
• 0.5 liters of milk (fat content 3.2 percent),
• 1 sachet of vanilla
• 180 grams of soft butter,
• 1 teaspoon ground cinnamon.

To decorate the cake:

• 0.5 cup walnuts
• 1 sachet of frosting (chocolate TM Haas)
• Chocolate chips optional.

How to make apple cake:

1. We wash the apples, dry them with a clean kitchen towel, cut into thin slices. Pour three tablespoons of water into the pan, pour half a glass of sugar and put the apples.
2. We put the pan with apples and sugar on the fire. After boiling, reduce the power of the fire and bring the apples to softness (under the lid). We throw the apples on a sieve, filter and cool.
3. Cooking dough. Flour (it is desirable to sift several times) mix with baking powder. Add sour cream (fat content to taste), pieces of butter to the dry mass and knead the dough. We divide the resulting dough into nine parts.
4. Roll out the pieces of dough into rectangles (approximate size 15 by 20 cm). On each rolled layer (on the side) we put the apple filling, cover with the free part of the dough and pinch the edges. We will get nine “envelopes” with filling. We spread the blanks on a baking sheet (pre-grease with oil) and put in a preheated oven for 15 minutes. Cakes need to be baked at 180-200 degrees. Remove the finished apple blanks for the cake from the baking sheet, transfer to a flat plate and cool.
5. For cream. In a bowl, combine eggs with sugar, flour, milk and vanilla. Beat, pour into a saucepan and cook with constant stirring over low heat until thickened. Cool down.
6. In a bowl, beat the butter until white and add the cooled cream to it in parts (whisk when adding). At the end of whipping, add ground cinnamon to the cream.
7. We collect the cake. We put three apple cakes on the dish, coat with the prepared cream. We lay three more cakes on top, coat with cream. Three more on top, also grease with cream. Don't forget to brush the sides of the cake. Sprinkle the cake with walnuts. You can also decorate the cake with hazelnuts or peanuts - to taste and desire.
8. For chocolate icing. Dilute a bag of glaze in hot water (see instructions) mix until smooth. Decorate the cake with the resulting chocolate mass. If desired, chocolate icing can be prepared independently.

We serve cake with tea. Bon appetit!

Easy Cinnamon Coffee Cake is an easy and quick recipe for a delicious homemade coffee cake from scratch. Sour cream crumb cake stuffed with cream cheese and brown sugar cinnamon streusel topping a delicious breakfast, appetizer or dessert.

While it's not exactly healthy to eat cake for breakfast, this easy coffee cinnamon cake is so delicious that you forgot about clean eating and want to grab a slice in the morning.

It's not a big secret when it comes to baking, coffee, cakes are my biggest love after cheesecakes. After all, you can easily tell by the number of recipes I have shared here on the blog. This time I wanted to combine them into one great treat - coffee cake with cheesecake filling.

My favorite part of the coffee cake is the crunchy streusel topping. Sweet and buttery cinnamon crumbs are my weakness. That's why I'm overloading this easy cinnamon coffee cake with my favorite crumbs.

Actually, I layered the cake with cinnamon crumbs. The first layer is inside the cake and this gives extra flavor and the second layer is a crispy topping.

But not all of these layers are deceiving you. The recipe is very simple. You can make this delicious, homemade coffee cake from scratch very easily. It's just a sour cream cake with crumbs.

Sour cream gives coffee cake extra moisture and the perfect crumbly texture. The cheesecake filling is just a mixture of cream cheese, sugar, egg and a splash of vanilla. Cinnamon crumb filling and topping from just one mixture. This is a simple combination of ghee, brown sugar and cinnamon.

So whether you want to treat yourself to a delicious breakfast or snack, or you just need a simple dessert recipe, this easy cinnamon coffee cake is the best cake for all those ways.

Light coffee cake with cinnamon

Description

Easy Cinnamon Coffee Cake is an easy and quick recipe for a delicious homemade coffee cake from scratch.

Composition of the product

For Cinnamon Crumbs:

1 ½ cups flour
¼ cup sugar
½ cup light brown sugar
2 teaspoons cinnamon (or more to taste)
A pinch of salt
½ cup unsalted ghee

Cream Cheese Filling:

8 oz. cream cheese - softened
5 tablespoons of sugar
1 egg
½ teaspoon vanilla

for the cake:

1 1/2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter - softened
2/3 cup sugar (I used 1/3 cup light brown sugar and 1/3 cup granulated sugar)
2 eggs
1 1/2 teaspoons vanilla extract
3/4 cup sour cream

For glaze:

3/4 cup powdered sugar
2 tablespoons of milk
1/2 teaspoon vanilla extract

Instructions

To make crumb topping mix both sugars, flour, cinnamon and salt. Add the melted butter and stir with a fork until the mixture crumbles (make sure the streusel is in pea-sized crumbs). Place in refrigerator until ready to use.
Preheat oven to 350F. Butter and flour 9-inch springform pan. Postpone.
To make the filling: Blend cream cheese and sugar on medium speed until creamy. Add the egg and vanilla to the end of the mixture on a low level just to combine. Postpone.
To make the cake batter, combine flour, baking powder, baking soda and salt in a bowl, set aside.
Using an electric mixer, butter for a minute, then add the sugar and mix until light and fluffy. Add eggs and vanilla, mix. Mix with sour cream. Slowly stir into flour mixture.
We spread half the dough on the bottom of the prepared pan, smooth it with a spatula (this will be a very thin layer). Sprinkle with less than 1/2 crumbs. Leave the rest for topping up.
Spoon cream cheese filling over the crumbs, but don't go all the way to the edges.
Using a spoon gently spoon the remaining batter over the cream cheese and spread as much as possible using the back of the spoon.
Then sprinkle the remaining crumbs over the topping and bake for 50-60 minutes until the cake no longer sags in the center. If the top browns to quickly, you can tent it with aluminum foil after 35-40 minutes of baking time.
Cool on a rack, run a thin knife around the cake and free the ring from the springform pan.
Make frosting before serving. Whisk milk, sugar and vanilla together. If it's too thick, add more milk, or if it's too thin, add more powdered sugar to your desired consistency. Pour over the cake and serve.

Ingredients: sugar, vanilla sugar, butter (160 g), honey, mix in a saucepan, dissolve on fire, then add the stirred eggs, soda, put in a boiling water bath, stir regularly. The mass should become homogeneous and increase in volume by about 2 times, remove from heat.

Wheat flour (first take 4-4.5 tablespoons), cocoa powder, cinnamon, sift, pour into the hot mass, knead the dough, it will be soft and stick to your hands, at this stage it is possible to add some flour, as the characteristics different. Send to the refrigerator for 30-40 minutes, covered with cling film. Divide into 7-8 parts.

Roll out the cakes of the desired diameter, prick with a fork. Bake in an oven preheated to 180 degrees until cooked (test for a dry splinter).

Cool the finished cakes.

To prepare the cream, cook pudding from a pack and 500 ml of milk. To do this, combine the contents of the bag (40 g) with 8 tbsp. l. milk and 4 tbsp. l. Sahara. Mix thoroughly until lumps disappear. Bring the remaining milk to a boil. Remove from heat and while stirring constantly, pour the mixture into the milk. Bring the mixture to a boil and cook for one minute. Cool with constant stirring or cover with cling film and put in a cool place.

Lightly beat butter at room temperature (200 g), continuing to beat, add chilled pudding in portions, then add condensed milk (without vegetable fats). Whisk everything. The cream is thick with a creamy vanilla flavor.