Cinnamon Crown Cake is 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. The source of this recipe is one of my little Pillsbury Bake-Off booklets from the groovy ’70s. This one has stood the test of time!
A kitchen scale will come in handy here because you can weigh the flour, but of course you can make it without the scale. Just be careful not to use too heavy a cup of flour, which is one major reason some cakes turn out dry. 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 (who’ve also stood the test of time).
Cinnamon Crown Cake Photo
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!
Cinnamon Crown Cake
- 3 cups all purpose flour (13.5 oz/378 grams)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened — use salted or add extra 1/2 tsp salt (230 grams)
- 2 cups sugar (390 grams)
- 3 large eggs
- 1 tablespoon vanilla
- 1 cup milk (224 grams)
- ½ cup chopped toasted pecans
- ½ cup oats quick cooking
- ½ cup dark brown sugar, packed (110 grams)
- 2 teaspoons cinnamon
- ½ cup apple sauce
- Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour added baking spray.
- 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. By hand, stir in flour mixture alternately with milk.
- Pour half of the batter into 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 pan so that it sits on top of first batter.
- Bake for 55-60 minutes. Cool in pan for 10 minutes. Turn from pan and let cool completely
I must must .. bake this .. i cant wait.. .. :p
this looks wonderful, I am a big fan of cinnamon, its such a versatile spice.
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.” 🙂
I would like to make a chocolate version. Do you have any suggestions? Chocolate and cinnamon are so good together…
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.
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.
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!