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.
Corner Bakery Cinnamon Creme Cake Knock-off recipe
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.
So yummy!
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 Cake Knock-off Recipe
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
Cake Ingredients
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.
I gathered my ingredients.
I preheated my oven and greased and floured my pan.
I started making the cinnamon creme mixture by adding the sugar, brown sugar, flour, cinnamon, and nutmeg to a medium bowl.
I mixed the ingredients together.
Then, I added the melted butter. It looked like it wasn’t going to come together…
But it did!
Then, I started the cake batter by creaming the sugar, butter, and shortening.
After creaming the sugar and fats, I added the eggs. I used powdered egg and water. As directed, I added a bit at a time and mixed well in between.
Once the eggs were fully incorporated, I added the vanilla and almond extracts. I only use real extract, never artificial. The real extract tastes so much better. It truly does make a difference in your baking.
Next, I added the salt, baking powder, and baking soda, and mixed until they were fully incorporated into the batter.
Then, I added 1 cup of flour and mixed well.
Next, I added 1 cup of sour cream and mixed well.
I repeated this process until all the flour and sour cream were incorporated into the cake batter.
Next, I put 1/2 of the cake batter into my greased and floured pan. Then, I put 1/2 of the cinnamon creme mixture on top of the batter.
I put the remaining cake batter into the pan, directly on top of the first layer of the cinnamon creme mixture.
Finally, I put the remaining cinnamon creme mixture on top of the batter and gently pressed it into the batter. The cake went into a 350 degree F oven for about an hour.
I had my son remove the cake from the oven while I was gone, but it could have used a few more minutes (5-10). It was still yummy, though!
See? Still delicious!
You can really see that this is a bit underdone once I cut the cake.
It should look more like this.
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.
