Pin it
Turn store-bought angel food cake into sweet crispy churro bites that taste like classic fairground cinnamon treats—just without wrangling with a fryer or messy splatters. The cake stays light and fluffy, soaking up that sweet cinnamon sugar on the outside. They're so tasty and addictive, you'll see them vanish from the plate almost as soon as you whip them up.
I made a batch for my sister's birthday brunch last Sunday, and everyone kept raiding the platter for seconds. The airy cake inside and the crisp sugary shell make each bite so fun, especially next to a hot mug of coffee.
Irresistible Ingredients Guide
- Angel food cake: Fluffy and light, this is what soaks up flavor and doesn't break apart while frying. Press it with your finger—it should bounce back. Anything dry or crumbly won't work as well.
- Neutral oil with high smoke point: Keeps the cake from picking up any weird flavors and fries it fast and evenly. Use canola, refined coconut, peanut, or veggie oil—easy to find and reliable.
- White granulated sugar: Coats the outside and creates that signature churro crunch. Caster sugar will give you a finer coating if you want extra smoothness.
- Ground cinnamon: The key to real churro vibes. Fresh, good cinnamon will hit you with the best flavor.
Pick out the freshest cake you can get. Give it a gentle squeeze at the store—if it springs back, that's the one you want. Bakery cakes usually do better than the packaged versions, though both are fine if they're fresh.
Step-by-Step Directions
- Start here:
- Cut your cake into small cubes—try to make them all about the same size so they fry evenly.
- Get your oil hot:
- Put enough oil in a deep pan, then warm it up to 350°F. Use a cooking thermometer for an easy check.
- Mix the coating:
- Stir together cinnamon and sugar in a shallow dish. Make sure it's all combined.
- Time to fry:
- Drop the cake cubes into the hot oil in batches. Flip them over with a slotted spoon until they're golden on every side.
- Let them drain:
- Pick them out with a slotted spoon and let extra oil drip before dropping them onto some paper towels.
- Coat and serve:
- While they're still nice and warm, toss each cube in your cinnamon sugar until every side's covered. That's it!
Pin it
My grandma swore up and down that using great cinnamon made desserts unforgettable. I went with Ceylon cinnamon at Christmas for these churro bites. The more complex, gentle flavor made everyone swoon. Even my husband—who rarely touches dessert—couldn't resist and nearly ate the whole batch!
Tasty Ways To Serve
Set up a dipping bar and let folks pair these bites with things like chocolate sauce, rich caramel, or a scoop of creamy vanilla custard. Warm cinnamon sugar and cool, gooey sauces together? It's a total crowd-pleaser.
Fun Twists To Try
Play with your spices—try mixing in a little cardamom, nutmeg, or pumpkin spice with your cinnamon. Or grab a flavored angel food cake like chocolate or lemon for a fresh take. Can't go wrong.
Best Ways To Keep Them Fresh
Put any extras in one layer inside an airtight box. Separate layers with parchment so nothing sticks. Skip the fridge—cold air dries these out fast. Pop chilled bites into a 325°F oven for about five minutes to warm and crisp them back up.
Pin it
From teaching cooking classes, I've learned that these churro bites are one of the easiest but most impressive treats you can try at home. They're simple enough for new cooks to nail but tasty and lovely enough for old pros to serve to a crowd—no hours in the kitchen needed!
Frequently Asked Questions
- → Can I use fresh peaches instead of frozen?
- Totally! Fresh peaches work. Toss in some ice cubes with them for the right blend or freeze your peach pieces for half an hour before you start.
- → Do I need an ice cream maker for this peach sorbet?
- Nope, leave the machines alone. Just blitz everything, pour it in a tub, freeze, and you're good.
- → How long will this peach sorbet keep in the freezer?
- You can store it for about 3 months if you cover it up tight with a lid or foil.
- → Can I use a different sweetener instead of white sugar?
- Sure thing! Try honey (makes it not vegan), maple syrup, or even agave. Liquids might change the texture just a bit.
- → Why does my peach sorbet get too hard in the freezer?
- Homemade ice stuff just gets solid. Let it hang out on your counter for 5-10 minutes before scooping. Or try a splash of vodka or schnapps to loosen it up before freezing.