Best Cinnamon Ripple Angelfood Cake Recipes

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CINNAMON-APPLE ANGEL FOOD CAKE



Cinnamon-Apple Angel Food Cake image

Make and share this Cinnamon-Apple Angel Food Cake recipe from Food.com.

Provided by Ms. Poppy

Categories     Dessert

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 12

1 1/2 cups egg whites (about 12 eggs)
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
1 1/2 cups confectioners' sugar
1 cup cake flour
1/3 cup butter or 1/3 cup margarine
2 cups confectioners' sugar
1/2 teaspoon cinnamon
3 -4 tablespoons apple juice (or cider)

Steps:

  • In a mixing bowl, beat egg white,cream of tartar and salt on medium speed until soft peaks form. Add sugar, 2 Tablespoons at a time, beating well after each addition; beat until smooth and glossy and stiff peaks form. Add extracts on low speed. Combine 1 1/2 cups confectioners' sugar and flour; gently fold into egg mixture. Pour into an ungreased 10-in tube pan. Bake on the lowest rack at 375 degrees for 35-40 mins or until top crust is golden brown and cracks feel dry. Immediately invert cake in pan to cool completely. Loosen saides of cake from pan and remove. For glaze, melt butter in a saucepan. Stir in the 2 cups confectiorners' sugar and cinnamon. Add apple juice alowly until glaze is thin enough to dizzle. Drizzle over cake.

Nutrition Facts : Calories 307.4, Fat 5.3, SaturatedFat 3.2, Cholesterol 13.5, Sodium 145.3, Carbohydrate 61.5, Fiber 0.3, Sugar 51.5, Protein 4.3

BEST ANGEL FOOD CAKE



Best Angel Food Cake image

For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. -Marilyn Niemeyer, Doon, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 7

1-1/4 cups large egg whites (about 9)
1-1/2 cups sugar, divided
1 cup cake flour
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

Nutrition Facts : Calories 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

PECAN CINNAMON ANGEL FOOD CAKE



Pecan Cinnamon Angel Food Cake image

Provided by Sandra Lee

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 teaspoon cinnamon extract
1 (16-ounce) container whipped topping, divided
1 (10-inch) store-bought angel food cake
8 ounces whipped cream cheese
2 tablespoons brown sugar
1/2 cup chopped pecans, plus more for garnish
1 teaspoon ground cinnamon, plus more for garnish
Whipped topping, store-bought

Steps:

  • Carefully cut off 1-inch top of angel food cake; set aside. Cut down into cake and gently remove core of cake, leaving a 1-inch thick border from bottom and around sides. Crumble cored cake into small pieces.
  • In a medium bowl, stir together cake pieces, cream cheese, brown sugar, pecans, and cinnamon.
  • Fill center ring of angel food cake with mixture. Place cake top back on.
  • Frost cake with whipped topping. Garnish with chopped pecans and ground cinnamon.

CINNAMON RIPPLE ANGELFOOD CAKE



Cinnamon Ripple Angelfood Cake image

Simple and pretty. This angelfood cake is great served with sliced peaches or any fruit that is compatible with cinnamon.

Provided by Kathie Carr

Categories     Cakes

Time 10m

Number Of Ingredients 7

CAKE:
1 pkg angelfood cake mix
ingredients called for on box
2 tsp cinnamon
TOPPING, OPTIONAL:
whipped cream, sweetened
fresh fruit as desired

Steps:

  • 1. Preheat oven to 350 degrees. Prepare cake as directed on package. Spoon 1/3 of batter into angelfood cake pan. Sprinkle 1 teaspoon of cinnamon evenly over batter. The best way to do this is to use a sifter or small strainer. This helps prevent large clumps of cinnamon from de-flating cake and makes it easier to sprinkle cinnamon evenly. Repeat layers of cake and cinnamon once more. Top with remaining cake batter.
  • 2. Bake and cool cake according to angelfood cake package directions. Do not remove from pan or try to cut until completely cool. This cake is pretty enough to serve plain. Or you can top each slice of cake with whipped cream and/or fresh fruit, if desired.

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