As an adult cold cereal has never been a steadfast favorite of mine. When it comes to cereal my preference is granola and almond milk served warm or baked oatmeal. My kids pretty much outgrew cold cereal also and, I’m doing my best to steer Gabrielle away from it. However, a while back during yet another internet search for unusual cake recipes I came across several posts about cereal milk used in cakes. My bakers antenna went up! I also asked my children to give me their cereal preference should I decide to make a cake like this. I knew full and well that I would make the cake and they knew it also, tee-hee!
The hands down favorite was Cinnamon Toast Crunch, the cereal they loved as kids. I also got a vote for Fruity Pebbles and Gabbi chimed in with her vote for Lucky Charms. Saints preserve us!
I bought two single bowl servings of cereal; one Cinnamon Toast Crunch and one Fruit Loops. I couldn’t find Fruity Pebbles or Lucky Charms in a single serving and I wasn’t about to buy a big box. I poured whole milk (yikes) over the cereal and let them sit overnight. The next day I discarded the cereal, place the milk in containers and stashed the milk in the freezer until I was ready to use it. I doubt seriously if the Fruit Loops milk will make it. The color is absolutely putrid and I will consider the dollar spent on it as research.
So now, I was all set to use the Cinnamon Toast Crunch milk in my go to Buttermilk Pound Cake recipe. To the basic recipe I added a ¼ tsp of cinnamon and 1 tsp of Pinnacle Cinnabon Vodka. Now that’s how you make an adult version! Once the cake was baked and inverted on a serving plate, I brushed it with simple syrup while it was still warm. After it cooled I made a glaze from powdered sugar, vanilla, caramel sauce and more of the Cinnabon Vodka.
The longer this cake set the better it got. I wonder if the Cinnabon Vodka had anything to do with that! The taste of the Cinnamon Toast Crunch milk wasn’t very prominent. Should I take leave of my senses and try it again I would steep the cereal in warm milk to see if that would intensify the flavor. It was a big hit with the family and I guess that’s what counts. The things you do for your adult kids!!!
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 3 cups all purpose flour
- ¼ tsp baking soda
- ¼ tsp cinnamon
- 1 cup Cinnamon Toast Crunch Milk
- 1 tsp vanilla
- 1 tsp Pinnacle Cinnabon Vodka
- 2 cups powdered sugar
- 1 TBS Pinnacle Cinnabon Vodka
- 1 tsp vanilla
- ¼ cup caramel sauce (homemade or store bought)
- Preheat oven to 325°. And grease and a 10-12 cup bundt pan and set aside.
- In a large mixing bowl cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition; usually until the yolk disappears.
- Combine flour baking soda, and lightly sift.
- Add dry ingredients alternately with the cereal and beat well.
- Stir in vanilla and Cinnabon vodka.
- Pour into prepared pan and bake for one hour or until cake tests done. Cool in pan for 15 minutes.
- Invert cake on serving plate, brush with simple syrup and let cool to room temperature.
- Mix glaze ingredients in small bowl until smooth.
- Spoon or pour over cooled cake.
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