Cinnamon Brown Sugar Pop Tart Cake Food
CINNAMON-BROWN SUGAR POP-TART® CAKE
A buttery, crisp Pop-Tart® crust and a moist cinnamon brown sugar cake. Great for all ages and a fun party idea. I made this cake for my family and they all loved it (and some of them don't even like Pop-Tarts®!).
Provided by maddee08
Time 2h5m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray an 8-inch square pan.
- Crumble 4 toaster pastries into a bowl and mix in melted butter; press into the prepared pan creating a crust.
- Combine 1/4 cup brown sugar, 1 tablespoon flour, 1 teaspoon cinnamon, and 1 teaspoon milk in a bowl; spread over crust.
- Beat 1/2 cup brown sugar, softened butter, and white sugar together in a bowl; add egg yolk and vanilla extract and mix well. Combine 1 cup flour, baking powder, and salt in a separate bowl. Whisk 3/4 cup milk and vinegar together in a separate bowl.
- Mix flour mixture, alternating with milk-vinegar mixture, into butter mixture until batter is well mixed. Fold egg whites into batter. Crumble 1 toaster pastry over batter and fold. Pour batter over the crust.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool cake completely, at least 1 hour.
- Spread frosting onto cake and crumble 1 toaster pastry over frosting.
Nutrition Facts : Calories 443.8 calories, Carbohydrate 58.4 g, Cholesterol 49.8 mg, Fat 22.5 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 11.3 g, Sodium 337.1 mg, Sugar 30.7 g
BROWN SUGAR CINNAMON POUND CAKE
This brown sugar cinnamon pound cake is light and tender. The full recipe will make a 12-cup Bundt cake. If you don't have one, you can bake it in cake pans, loaf pans, or a 10 cup Bundt along with a few cupcakes. Serve it plain, with a dusting of powdered sugar, or make a simple glaze and have fun with sprinkles!
Provided by Jenni Field
Time 5h25m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350F and prepare your Bundt-type pan with pan spray and flour. (Or use a combination of loaf pans, cake pans, etc, if you don't have a 12 cup Bundt pan).
- Whisk together the flour, baking powder, baking soda. Set aside.
- Cream butter until smooth. Add salt, vanilla, and cinnamon. Since fat carries flavor, this seems like an excellent time to add the flavoring agents.
- Add sugars, making sure that your brown sugar is sifted.
- Cream on medium-high speed until very light and fluffy, making sure to scrape the sides of the mixing bowl as necessary.
- Drizzle the eggs in a bit at a time, beating on medium speed.
- These next additions all get mixed in on low speed for 10 seconds each: half the dry ingredients, half the buttermilk, half the remaining dry ingredients, the rest of the buttermilk, the rest of the dry ingredients
- Scrape down the sides and bottom of the bowl and then mix on high speed for about 3 seconds. Seriously--no more than that.
- Pour in your very softly whipped cream and fold it in by hand.
- If using a 12 cup Bundt, pour into your prepared pan and bake in the center of the oven for an hour. Test for doneness and bake another five-ten minutes if necessary. Timing for cake layers will be less, as will cupcakes. If you bake in a loaf pan/s, that will take about an hour as well. Just check for doneness by gently pressing the tops of the cakes. They're done when they spring back. They will be a very deep golden brown, may have some cracks in the top, will be just beginning to pull away from the sides of the pan, and will read about 200F on an instant read thermometer.
- Let cool on a rack in the pan for twenty minutes. Turn the cake out on a rack and let it cool completely.
- Glaze and decorate as desired, or leave plain.
Nutrition Facts : Calories 289 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 181 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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- On a clean, flat work surface, roll out one pie crust sheet. Using a sharp knife or a pizza cutter, trim off the round sides of the dough creating more of a square shape. Within that square, cut out 6 small rectangles. Set the rectangle dough pieces 2" apart on one of the prepared baking sheets. Repeat with remaining pie crusts, working with one crust at a time. Try to keep the pie dough rectangles the same or a very similar size in shape.
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- Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (or up to 5 days or in the freezer for up to 3 months).
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From recipes.clubandresortchef.com
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From pinterest.com
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From thebakerchick.com
BROWN SUGAR CINNAMON POP TART SHEET PAN PIE: ROUGH EDIT
2.Repeat step one with the second pie crust. . 3.Preheat oven to 400 degrees Fahrenheit. Stir together 4 tsp of AP flour, brown sugar, and 1.5 tsp of ground cinnamon in a medium size bowl. Leave dough rectangle on parchment lined sheet pan, and pour the sugar mixture onto the center of the dough.
From sallysconfections.com
From sallysconfections.com
SNICKERDOODLE MAGIC BARS - A BAJILLIAN RECIPES
Cinnamon Sugar: 4 teaspoons granulated sugar. 1/2 teaspoon cinnamon. Magic Bars: 1 box white cake mix. 1/2 cup butter, melted. 2 eggs. 1/2 teaspoon cinnamon. 5 Brown Sugar Cinnamon Pop-Tarts. 1/2 cup mini marshmallows. 1/4 cup cinnamon chips* 1/4 cup white chocolate chips* 8 ounces sweetened condensed milk (a little over half of a can)
From abajillianrecipes.com
From abajillianrecipes.com
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