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Richard Kilgore

Cinnamon Cream Cake

15 posts in this topic

Corner Bakery has a cinnamon cream cake that I would like to make. Can anyone point me to a recipe for it, or something similar? I would also be interested in hearing about any variants. For example, I think a little orange would go well with this.

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I think you might have to give us a bit more detailed description. "Cinnamon cream cake" could mean so many different things. What are the components and how is it put together?

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Thanks, Neil. Here's a link to the Corner Bakery website. Click on sweets and wait for the images to rotate. A whole cake and a slice will rotate separately. I am afraid my level of non-cake baking is not going to help me describe it. It is rather moist, has cinnamon-sugar swirled through the batter, but I don't know how to dscribe the "cream cake". Perhaps someone else has seen or eaten this and can help out.

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Do you mean a cinnamon sour cream cake or a cake with some sort of cinnamon cream or mousse filling?

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Do you mean a cinnamon sour cream cake or a cake with some sort of cinnamon cream or mousse filling?

I don't know whether or not it uses sour cream, but that's a possibility. It does not have any filling.

Instead of icing, I think it has a brown sugar crumbled topping and it's dusted with powdered sugar.

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Ahhhhhhhh I've tasted it.

Heres the deal........I discovered this while working at someones bakery. To make bundt cakes, breakfast cakes (whatever you want to call them) there is a mix that can be purchased thats fab. gives your perfect results even letting you make adjustments. It's called CREAM CAKE on the bag. I believe Dawn sells this. (Someone might be able to provide a link to Dawn where you can see this product, but I have to run to work now.) I'd bet money that this is what the Corner Bakery is using, it tastes exactly the same to me.

All this is, is a cream cake mix that they adjust/flavor with their cinnamon struesel. That's how they get such consistant results from one shop to the next.

There is no cream filling in this cake. It's a simple cinnamon flavored bundt cake.

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The cake and the slice on that website looks a lot like something my mom made when I was a kid. Recipe came from one of her co-workers; not sure where before that. It was called "Sock it to me" cake -- guess which decade I grew up in!

Basic cake mix (Duncan Hines Golden Butter Cake if I recall correctly) with sour cream subbed for part of the liquid. Make a streusel topping (brown sugar, cinnamon, chopped pecans). Pour about 2/3 of the batter into a prepared tube pan, sprinkle on half the streusel. Pour the rest of the batter in (as I recall, it was thick, so you had to spread gently to avoid disturbing the streusel), and sprinkle with the remaining streusel. Bake, cool, and glaze with what I think I remember was a thin powdered sugar + milk glaze.

I could probably come close to recreating it now, but I imagine I'd use a good scratch recipe instead of the DH mix.


B. Keith Ryder

BCakes by BKeith

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Sounds like the Coffee Cakes in Rose Levy Beranbaum and Carole Walter's books. Carole has recipes for 3 coffee cakes with different degrees of richness. All of them have sour cream in it. I love them. :wub:


TPcal!

Food Pix (plus others)

Please take pictures of all the food you get to try (and if you can, the food at the next tables)............................Dejah

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Hi Richard,

I know we have people that love the Cake Bible by RLB. But having worked from tons of books, there are several other books I think are MUCH better for a 1 baking book cook to own. I'd reccomend buying The Bakers Dozen which is a compulation of recipes from several very well known and respected bakers. Every recipe is solid and many recipes are the best in their catagory published anywhere.

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Richard, I think ‘Cinnamon Creme Cake’ is simply a fancy name for the Sour Cream or Jewish Coffeecake previously mentioned with ‘creme’ for sour cream. Variations of the recipe have been around for years. I use an old Betty Crocker recipe similar to the Sara Foster (linked above) but not as rich as the RLB one. Ideal for Thanksgiving or Christmas breakfast or anytime.

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