Cinnamon
9 recipes found
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This Easy Cinnamon Apple Cake Delivers Big Fall Flavor With Minimal Effort
This easy apple cinnamon cake is moist, spiced, and topped with caramelized apples—an effortless fall dessert that tastes as good as pie.
Cranberry Pecan Cookie Bars
Soft and buttery pecans and cranberries are a perfect pair in these low-effort cookie bars. Packed with dark brown sugar and browned butter, they have a depth of flavor that you may not expect at first glance. You could make these bars with untoasted pecans, but it’s worth it to seek out the toasted kind at the store or take the extra time to toast them yourself for deeper flavor. Try popping them in the oven while it preheats until they’re fragrant, for richer results.
Apple Crumb Cake
Buttery caramelized apples are sandwiched between toasty oat crumble in this warmly spiced cake. The cake is plush and soft, the apples melt into a gorgeously gooey layer, and the crumble adds crispy texture and toasty buttery flavor. Don’t let the ingredient list dissuade you, as each element comes together quickly and easily, without any special equipment or tools. A slice of this cake is equally at home at the brunch table, with a hot cup of coffee, or as dessert, with a scoop of vanilla ice cream on top. Use tart, firm apples to ensure they keep a bit of a bite after they’re baked.
Snickerdoodle Muffins
Inspired by the classic snickerdoodle cookie, these tender, just-sweet-enough muffins feature a double dose of cinnamon, both in the batter and as a heavy cinnamon-sugar shower on top. Yogurt provides that signature snickerdoodle tang without the need for cream of tartar. It also lends protein and moisture to the batter, and keeps the muffins from going stale quickly, which means they can be baked to be enjoyed throughout the week as an easy, comforting breakfast.
Sticky Date and Brown Butter Oatmeal
This oatmeal relies entirely on the caramel-like flavor of medjool dates for sweetness. Briefly cooking the dates first allows them to almost completely dissolve into the oatmeal, permeating every bite. Brown butter and a hint of vanilla enhance the richness, giving the oatmeal a dessert-like quality. Sliced ripe bananas or stone fruit, chopped apples or berries are ideal for serving, and the recipe can be easily scaled up to feed more people.
Apple and Plum Croustade (Croustade aux Pommes et Prunes)
Rustic is best when you are trying to make the most of your high-season fruit. Rolling up your sleeves and getting down to what suits the fruit — like a simple crust around lightly sweetened fruit — seems to be the call of the season for bakers who don’t want to mess with a good thing. This croustade is that dish, the one that keeps things easy. A classic French double layer pie, croustade is worth heating up your kitchen on a hot summer’s day and does not disappoint in its beautiful simplicity. The flaky crust holds the sweet-tart fruit and balances it perfectly with its sparkling sugar topping. You might also want to embrace the croustade’s rustic nature and simply serve it with a dollop of crème fraîche, but lightly sweetened whipped cream, crème anglaise or a scoop of speckled vanilla bean ice cream are also perfect additions. This French classic is a hit at any table, bien sûr.
Hellbender’s Masa Pancakes
The chef Yara Herrera is clear: “I didn’t invent the idea of a masa pancake.” But she perfected the form at Hellbender restaurant in Ridgewood, Queens, where the theme of native heirloom corn runs through the tacos and tostadas on the menu. For brunch, masa gives the pancakes a sturdy crackle at the edges around a crisp top. Inside, it infuses the batter with a depth not usually found in pancakes, as does the addition of yogurt, yielding a crumb that’s at once fine and fluffy. Fresh masa, a doughy mass of ground nixtamalized corn, can be purchased from tortillerias and some Latin markets (see Tip). It’s blended into a batter that stays light using Ms. Herrera’s technique of cooking tall pancakes in tiny individual skillets. But masa harina, shelf-stable flour ground from dried masa, is more readily available and can be substituted as directed below, with the batter sizzled into the usual flatter rounds.
Lemon Zucchini Bundt Cake
It seems like everyone has a glut of zucchini in the summer, and this is a great way to make a dent in that pile of produce. This simple cake batter has a hint of cinnamon and a generous amount of lemon zest, and the finished cake is coated with two layers of lemon glaze for a crackly, sweet and tart finish. The classic Bundt shape and its long shelf life makes this the perfect cake to have on your counter for both afternoon snacks and unexpected guests all season long.
Chocolate Chia Pudding
Ideal for a quick, grab-and-go breakfast or snack, chocolate chia pudding is a nutritional powerhouse that takes minimal effort to prepare. Flavored with cocoa powder and warming spices like cinnamon, cardamon and a pinch of nutmeg, this cooling pudding can be prepared with your milk of choice, no cooking required. It does need an overnight rest in the refrigerator to set: For the best texture, stir the pudding mixture together in the evening for breakfast or a snack the next day. The longer the pudding rests, the more the chia seeds will expand and absorb the liquid. Add a splash of milk to thin out to desired consistency when serving, and top with any combination of fruits, nuts and granola.