Cinnamon Cake

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slightly adapted from “Sock-it-to-me Cake” from Recipes and Memories from Mama Cash’s Kitchen, bought at the Johnny Cash concert at Stanford University’s Frost Amphitheatre, July 25, 1993, autographed by Johnny Cash

MAIN INGREDIENTS:
1 box butter-recipe yellow cake mix, preferably Duncan Hines
1/2 cup granulated sugar
4 eggs
3/4 cup canola oil
8 oz vanilla yogurt or sour cream
1 cup ground almonds

ADDITION:
2 Tablespoons brown sugar
2 Tablespoons cinnamon

GLAZE:
3 tablespoons milk
1 cup powdered sugar

Preheat oven to 350 degrees F.  (Try 325 next time.)  Carefully grease and flour a Bundt pan.  Mix main ingredients.  Pour half the batter into the Bundt pan.  Add the brown sugar and cinnamon to the remaining half, and pour this batter on top of the batter in the pan.  Bake 50-55 minutes.  Cool 10 minutes in pan, then turn out to a wire rack set over a jelly roll pan.  Run the powdered sugar through a seive to remove lumps.  Add milk and stir.  Pour over cake while still warm.  Some of the glaze will run off the cake into the jelly roll pan.  Move the cake on its rack to a second pan, and pour the glaze from the first pan over the cake.  Repeat as desired.

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Published in: on February 14, 2012 at 6:11 pm  Comments (1)  

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One CommentLeave a comment

  1. I think Johnny Cash at Frost was 7/23/95. This is based on googly research, not memories or ticket stubs or anything. All I know is, we were there!


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