Recipe Box # 25 Cinnamon Cake

 
There is this small cookbook called The Complete Yom Tov Cookbook which has a number of good recipes.  Yom means Day and Tov means Good.  Good day and for the Jewish people Yom Tov refers to a holiday.  The recipes, in this book are meant to be used in three of our major holidays.

 I was looking through it, since I hadn't used it, in a while.  Hubby wanted a cake, easy to cut and neat to eat.  The cinnamon cake sounded right to me.  I have mentioned before, hubby likes plain cakes, especially with nuts.  They are not necessarily exciting to make but they are usually easy to put together.  I lose some of the creativity while I do save time.

Cinnamon Cake

Ingredients:

3 eggs
1 1/2 cups sugar
3/4 cup oil
1 teaspoon vanilla extract
3/4 cup orange juice
2 1/2 cups flour
3 teaspoons baking power
1/4 teaspoon salt
 
Crumb Topping
1/2 cup brown sugar
2 teaspoons cinnamon
1 tablespoon margarine
2 teaspoons flour
1/3 cup walnuts, chopped 

Method:

Beat eggs until light, then add sugar and beat again. Stir in oil, vanilla, and orange juice.

Blend in flour, baking powder, and salt. 

Pour half of mixture into a greased Bundt pan or 10-inch tube pan. 

In a separate bowl, combine the ingredients for the topping. Sprinkle half the topping over the cake in the pan. Pour remaining half of batter into pan and sprinkle remaining half of topping on top. 

(I did not put anything on the top.  Can someone tell me how to do this, when in a bundt pan, the top is on the bottom?)

Bake in a 350° oven for about 50 minutes until golden brown on top.

 Looking back:
Galley Kitchen has this delicious looking Sesame Chicken Salad which I would love for lunch,



 Santa Hat Pizza from Make the Best of Everything looks like fun.

 Frittata Cups - one of my favorites - minis from Lamberts Lately
 

Our featured recipe is Pumpkin Coffee Cake from Kitty's Kozy Kitchen is a dream cake.


 This week's picks have made me extra hungry.  Please share some more great recipes below and thanks for your inspiration.

Comments

  1. WinnieNovember 27, 2012 at 4:29 PM

    Hi Chaya
    I loooooooove cinnamon cake. I actually like everything with cinnamon
    And with the crunchy topping - I usually can't stop eating :)
    Thanks so much for another party!

    ReplyDelete
  2. yummychunkletNovember 27, 2012 at 7:03 PM

    Thanks for sharing the cinnamon cake recipe, Chaya!

    ReplyDelete
  3. UnknownNovember 27, 2012 at 7:05 PM

    Everything above looks soooo yummy!

    ReplyDelete
  4. ann lowNovember 27, 2012 at 8:39 PM

    I love cake with cinnamon! Looks so delicious :)

    ReplyDelete
  5. kitty@ Kitty's Kozy KitchenNovember 27, 2012 at 9:47 PM

    Hi Chaya, thank you for featuring my pumpkin coffeecake. I froze some pieces and I'm still enjoying it. Your cake looks delish! Thanks for hosting.

    ReplyDelete
  6. Love Bakes Good CakesNovember 28, 2012 at 5:08 AM

    Thank you for hosting, Chaya! Your cinnamon cake sounds wonderful! Have a great day :)

    ReplyDelete
  7. Diane BalchNovember 28, 2012 at 7:25 AM

    The cake looks so delicious... love cinnamon. Thanks for the party Chaya.

    ReplyDelete
  8. CindyNovember 28, 2012 at 9:03 AM

    Hi Chaya, thanks for hosting, your cake look delicious:)

    ReplyDelete
  9. That GirlNovember 28, 2012 at 2:46 PM

    I can picture the appeal of this for a lot of holidays.

    ReplyDelete
  10. April @ The 21st Century HousewifeNovember 29, 2012 at 1:59 PM

    I love cinnamon so this is definitely a great cake for me! The Yom Tov cookbook sounds really good too. I've shared a cake this week too, my Brandy and Mincemeat Cake. Thank you for hosting :)

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more