Рецепт Cinnamon Toast Crunch Cake
Cinnamon Toast Crunch Cake
May 28, 2015 by Sandra 12 Comments
The hands down favorite was Cinnamon Toast Crunch, the cereal they loved as kids. I also got a vote for Fruity Pebbles and Gabbi chimed in with her vote for Lucky Charms. Saints preserve us!
I bought two single bowl servings of cereal; one Cinnamon Toast Crunch and one Fruit Loops. I couldn’t find Fruity Pebbles or Lucky Charms in a single serving and I wasn’t about to buy a big box. I poured whole milk (yikes) over the cereal and let them sit overnight. The next day I discarded the cereal, place the milk in containers and stashed the milk in the freezer until I was ready to use it. I doubt seriously if the Fruit Loops milk will make it. The color is absolutely putrid and I will consider the dollar spent on it as research.
So now, I was all set to use the Cinnamon Toast Crunch milk in my go to Buttermilk Pound Cake recipe. To the basic recipe I added a ¼ tsp of cinnamon and 1 tsp of Pinnacle Cinnabon Vodka. Now that’s how you make an adult version! Once the cake was baked and inverted on a serving plate, I brushed it with simple syrup while it was still warm. After it cooled I made a glaze from powdered sugar, vanilla, caramel sauce and more of the Cinnabon Vodka.
The longer this cake set the better it got. I wonder if the Cinnabon Vodka had anything to do with that! The taste of the Cinnamon Toast Crunch milk wasn’t very prominent. Should I take leave of my senses and try it again I would steep the cereal in warm milk to see if that would intensify the flavor. It was a big hit with the family and I guess that’s what counts. The things you do for your adult kids!!!
Cinnamon Toast Crunch Cake Author: Sandra Lee Garth Prep time: 20 mins Cook time: 60 mins Total time: 1 hour 20 mins Serves: 14 The milk left at the bottom of the cereal bowl used to be the best part. Why not use it and a bit of cinnamon flavored vodka to make this an adult delight! Ingredients
1 cup butter 2 cups sugar 4 eggs 3 cups all purpose flour ¼ tsp baking soda ¼ tsp cinnamon 1 cup Cinnamon Toast Crunch Milk 1 tsp vanilla 1 tsp Pinnacle Cinnabon Vodka Glaze 2 cups powdered sugar 1 TBS Pinnacle Cinnabon Vodka 1 tsp vanilla ¼ cup caramel sauce (homemade or store bought) Instructions
Preheat oven to 325°. And grease and a 10-12 cup bundt pan and set aside. In a large mixing bowl cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition; usually until the yolk disappears. Combine flour baking soda, and lightly sift. Add dry ingredients alternately with the cereal and beat well. Stir in vanilla and Cinnabon vodka. Pour into prepared pan and bake for one hour or until cake tests done. Cool in pan for 15 minutes. Invert cake on serving plate, brush with simple syrup and let cool to room temperature. Mix glaze ingredients in small bowl until smooth. Spoon or pour over cooled cake. Notes Prep time does not include the overnight soaking of the cereal in the milk. 3.3.3070
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