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Cinnamon Toast Crunch Cake

If you’re looking for a non-chocolate treat, check out this Cinnamon Toast Crunch cake recipe. This recipe from Sugar Geek Show can easily be modified and played with to make whatever type of cake you need.

For this bake, I kept my 8” rounds separate for smaller servings and frosted each with a basic icing sprinkled with cinnamon sugar. The site also had a suggestion of crumbling up Cinnamon Toast Crunch cereal and sprinkling on top.
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Cinnamon Toast Crunch Cake

12 oz all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
8 oz unsalted butter at room temperature
12 oz sugar
1 Tbsp vanilla extract
1 Tbsp ground cinnamon
4 large eggs at room temperature
8 oz milk at room temperature

To get ingredients to room temperature, let them sit out on the counter for about an hour before use.

Preheat oven to 350°F. Grease two 8” rounds.

Whisk together flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer with a paddle attachment, cream the butter for 20 seconds until smooth. Sprinkle in the sugar and whip on medium-high speed until light in color and fluffy. About 8-10 minutes. Scrape the bowl halfway through mixing.

Bring mixer down to low speed and add eggs in one at a time. Let egg mix in fully for one minute before adding the next egg. The mixture should look smooth, not broken or lumpy. If it is, your eggs may have been too cold.

Add the vanilla extract to the milk.

Add the flour mixture in four parts, alternating with the milk. Start with flour, mix until just incorporated, then add 1/3 of the milk. Repeat. After you add the last bit of flour, STOP.

Take out about 1/3 of your batter and mix in your cinnamon. Finish the other batter by hand by mixing with a rubber spatula until everything is combined – about 3-4 strokes.

Spoon your batter into two pans, alternating between vanilla and cinnamon to get a nice swirl.

Bake for 25-30 mins or until a toothpick in the center comes out clean. Do not over bake or your cake will shrink and your sides will not be straight

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Experiments with Chewy Oatmeal Cookies

Today’s experiments provided a mixed bag of results. The cinnamon apple additions worked great but I need to find a maple glaze recipe that provides a less sugary and a stronger maple flavor.

Chewy oatmeal cookies (this recipe is essentially for a whoopie pie but makes a tasty cookie) –

1 cup unsalted butter softened
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
3 cups quick cook or old fashioned oats

Cream together the butter and the sugars for about 3 minutes until light and fluffy. Add the eggs and vanilla and mix until combined. In a separate bowl, combine the flour, baking soda, and cinnamon. Slowly add the dry ingredients to the wet ingredients and mix until combined. Add oats and mix until incorporated. Then add other mix ins. For this batch I did a half bag of mini semi-sweet morsels and 1 cup of chopped walnuts. Then I split the batch in half. For one half, I diced 1/2 a gala apple and let the pieces sit in a coating of cinnamon while I prepped the dough. I added this to one of the portions of dough and mixed until evenly distributed. For both portions of dough, spoon into a greased whoopie pie sheet and bake at 350F for 13-15 mins until they start to brown. Let cool in the sheet for 5 mins before moving cookies to a cooling rack.
(Cookie recipe from My Baking Addiction)

Maple glaze –
1/4 cup milk or cream (I used milk)
4 Tbsp unsalted butter
1/2 cup maple syrup
1 1/2 cup powdered sugar (This amount makes it very sweet)
1 tsp vanilla extract

Place butter, milk, and syrup into a sauce pan and bring to a boil on low heat, stirring constantly. Cook for 2 minutes. Set aside to cool completely. Finish by whisking in powdered sugar and vanilla until creamy. Drizzle or pour over cookies and let cool.
(Glaze recipe from 2teaspoons