Prep 20 mins
Cook 30 mins
Got the beginings of this from womans world magazine. Tweeked it a bit. Hubby gave me a hard time about taking leftovers to work.Only 2 small slices made it.
- 3⁄4 cup packed brown sugar (I used dark)
- 3 tablespoons packed brown sugar (I used dark)
- 1⁄2 cup unsalted butter, slightly melted
- 1 teaspoon ground cinnamon
- 1 tablespoon ground cinnamon
- 1 (18 1/4 ounce) package yellow cake mix
- 1 cup fat free sour cream
- 3 eggs
- 1⁄3 cup canola oil
- 1⁄4 cup water
- 2 (8 ounce) packages light cream, cheese. (room temp)
- 3⁄4 cup butter or 3⁄4 cup margarine, slightly melted
- 2 teaspoons vanilla extract
- 3 cups confectioners' sugar
- Pre heat oven to 350 degrees.
- Coat 2 (9") round cake pans with cooking spray.
- Combine 3/4 cup brown sugar,butter & 1tsp cinnamon.
- Spread half of mixture in each pan to within 2" of edge.
- At medium speed beat cake mix, sour cream,eggs,oil and 1/4 cup water until blended.
- Increase speed to medium-high beat until fluffy, about 2 minutes.
- Transfer 1 cup to a small bowl.
- Divide rest of batterbetween the 2 pans over the sugar.
- Stir remaining brown sugar & cinnamon into reserved batter.
- Drop by heaping Tbs on to batter in pans.
- Swirl being careful not to stir up sugar layer.
- Bake 25-30 minutes or until toothpick inserted into center comes out clean.
- Cool on racks 10 minutes.
- Remove from pans.
- Cool on racks.
- At medium-high speed beat cream cheese,butter& vanilla until smooth.
- Beat in sugar until light & fluffy.
- If desired reserve 1 cup to a pastry bag with star tip.
- Place 1 cake layer sugar sid up on a plate.
- Spread with 1 1/2 cups frosting to within 1/2" of edge.
- Top with remaining cake layer sugar side down.
- Spread with remaining frosting.
- With reserved frosting pipe rosettes.
- serves 16.
I really wanted this recipe to work and was very disappointed that I had problems with it. The cake came out of the oven looking and smelling beautiful with lovely cinnamon swirls. I put the cakes on racks and set a timer for 10 minutes. One cake came out leaving most of the brown sugar stuff stuck to the pan, in spite of the fact that I had sprayed the pan heavily with cooking spray. The other cake broke up while I was trying to get it out. I had issues with making the icing too. Maybe it was the type of light cream cheese I used, but the icing was way too runny. I tried adding more icing sugar to thicken it up and I added the whole bag of icing sugar (over 2 pounds) and it was still too runny. I can't imagine anyone piping rosettes with it. I ended up cutting the cake in cubes and combining it with the runny icing in a large glass bowl to make a trifle. It was completely delicious and I know it would have been a wonderful cake if I could have gotten it out of the pan in one piece. Possibly if I had a non-stick cake pan instead of a regular one? Or maybe if I had lined the pan with wax paper, but if I did would I get the wax paper off? I think I might try this again, without the brown sugar mixture under the cake and with a different icing recipe. The method of doing the cinnamon marble worked great, and your tweak on the cake mix recipe with the sour cream was very very good too.