Description
Crispy, bite‑sized angel food cake pieces coated in sweet cinnamon sugar—perfect for a churro‑inspired dessert snack.
Ingredients
- 1 (7–8″) angel food cake, cut into 1½″ cubes
- 1 cup granulated sugar
- ¼ cup ground cinnamon
- Vegetable oil, about ¼″ depth for frying
- Optional glaze: 1 cup powdered sugar + 1 Tbsp milk
Instructions
- Cut angel food cake into 1½″ cubes.
- Heat vegetable oil in a skillet over medium heat until it bubbles gently.
- Fry cake cubes in batches for 1–2 minutes per side until golden.
- Combine granulated sugar and cinnamon in a bowl.
- Transfer warm fried cubes to the cinnamon‑sugar mixture and toss to coat.
- (Optional) Whisk powdered sugar and milk into a glaze and drizzle over the coated bites.
- Serve warm and enjoy!
Notes
- You can use Sara Lee or other store‑bought angel food cake for convenience.
- An oil depth of about ¼″ is enough; no deep frying needed.
- Air fryer option: preheat to 375 °F, spray cubes with oil, air-fry 8–10 minutes until golden.
- Best enjoyed fresh and warm. Store cooled bites in an airtight container at room temperature for up to 1 day, or refrigerate for up to 5 days.