Cinnamon Ripple Angelfood Cake

Kathie Carr Recipe

By Kathie Carr kathiecc

Simple and pretty. This angelfood cake is great served with sliced peaches or any fruit that is compatible with cinnamon.


Recipe Rating:
 2 Ratings
Serves:
12
Prep Time:

Ingredients

CAKE:
1 pkg
angelfood cake mix
ingredients called for on box
2 tsp
cinnamon
TOPPING, OPTIONAL:
whipped cream, sweetened
fresh fruit as desired

Directions

1
Preheat oven to 350 degrees.

Prepare cake as directed on package. Spoon 1/3 of batter into angelfood cake pan.

Sprinkle 1 teaspoon of cinnamon evenly over batter. The best way to do this is to use a sifter or small strainer. This helps prevent large clumps of cinnamon from de-flating cake and makes it easier to sprinkle cinnamon evenly.

Repeat layers of cake and cinnamon once more. Top with remaining cake batter.
2
Bake and cool cake according to angelfood cake package directions.

Do not remove from pan or try to cut until completely cool.

This cake is pretty enough to serve plain. Or you can top each slice of cake with whipped cream and/or fresh fruit, if desired.