Cinnamon Swirl Cake

Cinnamon Swirl Cake

I made the most moist and delicious cinnamon swirl cake today and it smelled so good while it was baking.   I guess it would be classified as a coffee cake, but since I don’t drink coffee and it’s not just for breakfast, I’m just calling it a cake. Hubby doesn’t like sweet frosting so the cinnamon topping is perfect.  If desired, you could make a glaze and drizzle that over the top.

When I bake from scratch, I sometimes just pour a little of this and a little of that but I tried to measure so I could share the recipe with you.

Preheat oven to 350 degrees and grease a fluted tube pan.

Sugar mixture for bottom and sides of pan

Sugar mixture with chopped hazelnuts added

1/2 cup hazelnuts, finely chopped (you can use almonds or any other favorite nut.  You can also omit the nuts in this mixture)

1/2 cup brown sugar

1 cup granulated sugar

2 teaspoons cinnamon

Combine the sugars and cinnamon and coat the bottom and sides of the pan with this mixture. (You will have extra) Add the nuts to the left over amount and set aside.

1 package of 2 layer size white cake mix

4 serving sized package of white chocolate instant pudding

1 cup of sour cream

4 egg

1/2 cup cooking oil

1 cup water

1 teaspoon almond extract

Combine the cake and pudding mix, the sour cream, eggs, oil, water and almond extract in a mixing bowl.  Beat at low speed until all ingredients are combined together, then beat on medium speed for about 2 minutes, making sure the dry ingredients are mixed.

1st layer and batter and topping

2nd layer of batter with light coating of topping

Pour half the batter in the pan and sprinkle the cinnamon/sugar/nut mixture over the batter, saving just a small amount for the top.  Pour the remaining batter over the mixture and sprinkle the left over topping mixture over the batter.

Almost ready!! Smells so good!

Bake 50 – 60 minutes or until center, checking with a cake tester to make sure it comes out clean.

Cool the cake for about 10 – 15 minutes, put a plate on top of the cake pan and flip over. Be careful if the pan is still hot. After it cools, you can add a sugar glaze if desired but it’s so sweet with just the topping I don’t add the glaze.

The cake is delicious right out of the oven but it’s just as delicious when it cools. Whether you are looking for a great breakfast cake or a delicious dessert, this cinnamon swirl cake is one that can be eaten any time.