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Cinnamon Crown Cake

by on June 27, 2006 · 7 comments

If you are looking for a groovy bundt cake from the 70’s, today is your lucky day. I found this in an old Pillsbury cake booklet, and it’s awesome. It’s a moist yellow cake with a big ring of cinnamon-nut cake running through the center. Aside from being pretty and tasty, it’s simple. You don’t need any fancy equipment, just a hand held mixer. If you happen to have a kitchen scale and don’t like eye-balling, it will come in handy here, but you can make it without the scale as well. This is one I’ll be making quite often now that I’ve finally tried it. In fact, next time I make it I’m going to put on a Bee Gees album.

A few notes. That thing near the bottom on the right side is a pecan. The center is full of nuts and very flavorful. The cake is much moister than it appears here. But don’t take my word for it, just bake it!

crowncakeforblog.jpg

Cinnamon Crown Cake

Flour-Added Pam for Baking (a must for every bundt pan owner)
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
3 eggs
1 tablespoon vanilla
1 cup milk
½ cup chopped, toasted pecans
½ cup oats, quick cooking
½ cup dark brown sugar, packed
2 teaspoons cinnamon
½ cup apple sauce

Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added Pam for Baking.

In a medium bowl, thoroughly stir together flour, baking powder and salt.

In a mixing bowl, using a hand held mixer, beat together butter and sugar. Beat in eggs and vanilla and continue beating for 1 minute or until batter is light. Scrape sides of bowl (duh).

By hand, stir in flour mixture alternately with milk.

Pour half of the batter into bundt pan. I weighed the batter, and half of the batter weighed about 24 ounces. If you have a scale, you can weigh out half the batter and pour the rest in. If not, just estimate.

Stir remaining ingredients (pecans, oats, brown sugar, cinnamon and applesauce) into remaining batter in bowl; Spoon into bundt pan so that it sits on top of first batter.

Bake for 55-60 minutes. Cool in pan for 10 minutes. Turn from pan.

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Published on June 27, 2006

{ 7 comments… read them below or add one }

Brenda June 27, 2006 at 2:10 pm

That looks so good. I’m definately going to try this. I’m going to parents for the weekend so I may make it to take for snacks. It helps that is has my favorite pecans in it!

Anna June 27, 2006 at 3:12 pm

Brenda, let me know what you think.Sharmini, I weighed the flour. I used 13 1/2 ounces.Pumpkinpie, I was thinking a chocolate version would be good too. Specifically, a chocolate/cinnamon tunnel. You could either melt semi-sweet chocolate chips and add them in or just use unsweetened cocoa powder. Another thought was to use a bit of cocoa powder and sub prune puree (prune baby food) for the applesauce. OR you could just make it as is and add a chocolate glaze.

Sharmini June 27, 2006 at 2:46 pm

Mmmm… this sounds (and looks) so good! I’m gonna try this one. May I know how do you usually measure your flour? Dip and sweep? Or spoon and level?Would you happen to know the weight of 1 cup of flour measured your usual way? Sorry, I’m just more used to baking by weight. Thanks so much.

pumpkinpie June 27, 2006 at 2:56 pm

I would like to make a chocolate version. Do you have any suggestions? Chocolate and cinnamon are so good together…

Gigi June 27, 2006 at 5:49 pm

This looks totally yummy! My mom is coming to watch the house and babysit the cat while we go on vacation (the Hawaiian cruise I won from Ghirardelli) and I think this would be a nice treat for her to snack on while we’re gone.I’m glad your back from the desert. Although, I will admit that when I first read your post I thought you said you were going to the “dessert.” :)

jenjen June 28, 2006 at 5:29 pm

this looks wonderful, I am a big fan of cinnamon, its such a versatile spice.

Olga June 22, 2011 at 1:43 pm

I must must .. bake this .. i cant wait.. .. :p

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