↞ recipe box start page
Category: Bars
Prep Time: Cook Time: Total Time:
Cake:
1 1/4 cups + 2 tbsp sugar
1 tbsp + 2 tsp cinnamon
1 1/2 tsp instant coffee/espresso powder (optional)
1 3/4 cups flour
2 tsp baking powder
Pinch of salt
3/4 cup milk
2 large eggs
1/2 tsp vanilla extract
10 tbsp unsalted butter, melted and cooled
1/2 cup mini chocolate chips or 3 oz bittersweet chocolate, chopped
Frosting:
6 oz bittersweet chocolate, chopped
2 1/2 tbsp butter, soft
Preheat oven to 350. Butter an 8-inch square cake pan and line the bottom with parchment paper. Place the pan on a baking sheet and set aside.
In a small bowl or glass, combine 2 tbsp of sugar, 2 tsp of cinnamon, and the espresso powder. Set aside.
In a large bowl, whisk together the flour, remaining sugar, baking powder, remaining cinnamon and salt.
In a medium bowl, whisk together milk, eggs, and vanilla. Pour the wet mixture over the flour mixture and gently whisk until you have a well combined homogeneous batter. Using a whisk or a rubber spatula, fold in the melted and cooled butter, just until the butter is absorbed. Your batter should be smooth and shiny.
Pour half of the batter into the prepared pan, being sure its spread evenly (I find that if I hold onto the sides of the pan very firmly, while pushing against the counter, and make small circles with the pan, but batter will smooth out.) Sprinkle the chocolate over the batter and then top with the cinnamon sugar. Top with the remaining batter, spreading it evenly.
Put the baking sheet and the baking pan into the oven and bake for 35-40 minutes at 350, just until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack and remove the parchment. Turn it out again onto another rack so it is right side up.
For the frosting, put the chocolate and butter into a heatproof bowl and fit the bowl over a pan of simmering (not boiling!) water. Stir until the chocolate and butter have completely melted and it is super shiny and smooth (If it gets too thin, let it stand for about 10 minutes and it will eventually thicken up). Spread on the top of the cake and allow the frosting to set up before serving.
view more member recipes
CINNAMON BARS
view my recipes
print
save
Category: Bars
Prep Time: Cook Time: Total Time:
Cake:
1 1/4 cups + 2 tbsp sugar
1 tbsp + 2 tsp cinnamon
1 1/2 tsp instant coffee/espresso powder (optional)
1 3/4 cups flour
2 tsp baking powder
Pinch of salt
3/4 cup milk
2 large eggs
1/2 tsp vanilla extract
10 tbsp unsalted butter, melted and cooled
1/2 cup mini chocolate chips or 3 oz bittersweet chocolate, chopped
Frosting:
6 oz bittersweet chocolate, chopped
2 1/2 tbsp butter, soft
Preheat oven to 350. Butter an 8-inch square cake pan and line the bottom with parchment paper. Place the pan on a baking sheet and set aside.
In a small bowl or glass, combine 2 tbsp of sugar, 2 tsp of cinnamon, and the espresso powder. Set aside.
In a large bowl, whisk together the flour, remaining sugar, baking powder, remaining cinnamon and salt.
In a medium bowl, whisk together milk, eggs, and vanilla. Pour the wet mixture over the flour mixture and gently whisk until you have a well combined homogeneous batter. Using a whisk or a rubber spatula, fold in the melted and cooled butter, just until the butter is absorbed. Your batter should be smooth and shiny.
Pour half of the batter into the prepared pan, being sure its spread evenly (I find that if I hold onto the sides of the pan very firmly, while pushing against the counter, and make small circles with the pan, but batter will smooth out.) Sprinkle the chocolate over the batter and then top with the cinnamon sugar. Top with the remaining batter, spreading it evenly.
Put the baking sheet and the baking pan into the oven and bake for 35-40 minutes at 350, just until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack and remove the parchment. Turn it out again onto another rack so it is right side up.
For the frosting, put the chocolate and butter into a heatproof bowl and fit the bowl over a pan of simmering (not boiling!) water. Stir until the chocolate and butter have completely melted and it is super shiny and smooth (If it gets too thin, let it stand for about 10 minutes and it will eventually thicken up). Spread on the top of the cake and allow the frosting to set up before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chocolate Cinnamon Nut Bars
by sgre52160
Cookie Crust 2 cups flour 3/4 cup butter, softened 1/3 cup sugar 3/4 tsp baking powder and ground cinnamon 1 1/2 cups chopped nuts Chocolate Layer 1 cup (6 oz.) semi-sweet chocolate chips 1/
by sgre52160
Cookie Crust 2 cups flour 3/4 cup butter, softened 1/3 cup sugar 3/4 tsp baking powder and ground cinnamon 1 1/2 cups chopped nuts Chocolate Layer 1 cup (6 oz.) semi-sweet chocolate chips 1/
Chocolate Cinnamon Bars
by sgre52160
2 cups flour 1 tsp baking powder 1 cup sugar 1 tablespoon cinnamon 1/2 cup butter, softened 1/2 cup shortening 1 egg, slightly beaten 1 egg, separated 1/3 cup sugar 1 tsp cinnamon 1 (6 oz)
by sgre52160
2 cups flour 1 tsp baking powder 1 cup sugar 1 tablespoon cinnamon 1/2 cup butter, softened 1/2 cup shortening 1 egg, slightly beaten 1 egg, separated 1/3 cup sugar 1 tsp cinnamon 1 (6 oz)
Cinnamon Roll Cookie Bars
by sgre52160
Bars 1 (15.25 oz) box Vanilla Cake Mix 1 (4 serving) box Cook and Serve Vanilla Pudding 3/4 cup butter, melted 1/2 cup light brown sugar 2 eggs 1 Tbsp water 2 Tbsp cinnamon Frosting 1 (8
by sgre52160
Bars 1 (15.25 oz) box Vanilla Cake Mix 1 (4 serving) box Cook and Serve Vanilla Pudding 3/4 cup butter, melted 1/2 cup light brown sugar 2 eggs 1 Tbsp water 2 Tbsp cinnamon Frosting 1 (8
Chewy Cinnamon Trail Bars
by sgre52160
1 cup old-fashioned or quick cooking rolled oats 1/2 cup packed brown sugar 1/2 cup coconut, white chocolate chips and pecan pieces 1 pkg cinnamon swirl quick bread mix 1/2 cup butter, melted 1/3
by sgre52160
1 cup old-fashioned or quick cooking rolled oats 1/2 cup packed brown sugar 1/2 cup coconut, white chocolate chips and pecan pieces 1 pkg cinnamon swirl quick bread mix 1/2 cup butter, melted 1/3
Cinnamon Mocha Fudge Bars
by sgre52160
Bars 1 tsp instant coffee granules or crystals 2 tbsp hot water 1 pouch (1 lb 1.5 oz) double chocolate chunk cookie mix 1/2 cup vegetable oil 1/2 tsp ground cinnamon 1 egg Frosting 2
by sgre52160
Bars 1 tsp instant coffee granules or crystals 2 tbsp hot water 1 pouch (1 lb 1.5 oz) double chocolate chunk cookie mix 1/2 cup vegetable oil 1/2 tsp ground cinnamon 1 egg Frosting 2
view more member recipes