Several years ago, my husband and I tried Corner Bakery’s Cinnamon Creme Cake for the first time. It was delicious! (And it’s yet another thing I probably shouldn’t eat too often.) On the rare occasions when we go to Corner Bakery, it’s a challenge to resist the temptation to share a slice of their Cinnamon Creme Cake.
A few months ago, I had some extra sour cream in my fridge and I needed to find a way to use it. I remembered reading a knock-off recipe for Corner Bakery’s awesome cake, and it used sour cream. That was definitely the way to go. I found the bookmarked recipe and got going with it. I used a bundt pan, and it turned out beautifully! For taste and texture, I gave it an A! The shape wasn’t quite the same, because I’d used my bundt pan.
When I had some extra sour cream a couple of weeks ago, I decided to make another cinnamon creme cake, but, this time, I decided to use my angel food cake pan. The results were not quite as successful, but it was still delicious. Why didn’t it turn out as well? I had to leave the house and left my son to take the cake out of the oven. He checked it as I said, but it wasn’t quite done. It needed at least another 5 minutes, but it was still very yummy! I followed the recipe pretty closely, but I made a couple of adjustments. Here’s my version. You may find the original recipe here.
Corner Bakery Cinnamon Creme Coffee Cake
Adapted from Barbara Bakes’ recipe found here
Cinnamon “Creme” Ingredients
1/2 cup sugar
2/3 cup packed brown sugar (or 2/3 cup granulated sugar plus 2 teaspoons molasses. Learn how to make your own brown sugar here.)
4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 2/3 cups all purpose or cake flour
2 sticks of salted butter, melted
3 cups all-purpose or cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 stick of salted butter, softened
1/2 cup Butter flavored Crisco (shortening)
1 1/2 cups sugar
5 eggs (or reconstituted powdered eggs)
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups sour cream
Preheat oven to 350 degrees Fahrenheit. Grease and flour 10 inch bundt or angel food cake pan. Make sure that these are large pans, not mini ones. This is a large cake!
Combine all the cinnamon creme ingredients, except for the melted butter. Mix together until well combined, then pour melted butter over the top. Stir with a wooden spoon, but do not over mix. You want this to be in large chunks.
In a separate and larger bowl, combine the butter, shortening, and sugar. Mix until light and well combined. Beat in the eggs (or reconstituted powdered eggs, one at a time. Add the vanilla and almond extracts and mix until combined. Add the salt, baking powder, and baking soda and mix until well combined. Add the flour and sour cream, alternating ingredients. Start by adding one cup of flour. Mix well. Then add 1 cup of sour cream. Mix well. Repeat until all ingredients combined.
Transfer 1/2 of the cake batter to your pan. Then add 1/2 of the cinnamon creme mixture. Put the remaining cake batter into pan. Top with remaining cinnamon creme mixture. Gently press the cinnamon creme mixture into the cake batter, so it sticks.
Place cake pan into the center of your preheated oven. Cook for 50 minutes to 1 hour 15 minutes, or until done. When the cake is done, it will pull away from the sides of the pan, and a toothpick will come out clean. Let cake cool in the pan for at least 30 minutes. Remove from pan by inverting it onto a rack. Then invert again onto a serving plate. Serve and enjoy!
And here’s my photo step-by-step.
So, the moral of this story is this: always schedule your appointments carefully so you can be there for the final minutes of baking to ensure the cake is really done when it comes out of the oven. With that said, the kids still ate the entire cake, and we will definitely make it again.