Angel Cake Churro Bites
Angel Cake Churro Bites are warm, golden pieces of angel food cake lightly fried until crisp on the outside, then coated in a fragrant cinnamon-sugar blend. A simple powdered sugar glaze may be added for extra sweetness.
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Ingredients
- 1 store-bought angel food cake fully thawed if frozen
- 1/4 cup finely ground cinnamon preferably freshly ground for the fullest aroma
- Vegetable oil or another neutral frying oil such as canola, as needed
- 1 cup granulated white sugar
- 1 cup powdered sugar for the optional glaze
- 1 tablespoon milk or water for a lighter glaze consistency
Instructions
- Allow the angel food cake to thaw completely if it has been frozen.
- Cut the cake into even cubes, approximately 1.5 inches by 1.5 inches, then place the pieces aside.
- Warm the vegetable oil in a pan over low-medium heat.
- Add the cake cubes to the hot oil in small batches, taking care not to crowd the pan.
- Fry the pieces for a few minutes on each side, turning them gently with a slotted spoon until they become evenly golden brown.
- Transfer the fried cake cubes to paper towels or a wire rack so the excess oil can drain away. This brief draining step helps prevent sogginess and allows the coating to adhere properly.
- Combine the granulated sugar and ground cinnamon in a bowl.
- While the cake cubes are still warm, place them into the cinnamon-sugar mixture and toss delicately until each piece is evenly covered.
- Repeat the frying, draining, and coating process until all of the cake cubes have been prepared.
- For the optional drizzle, stir the powdered sugar with the milk until the mixture becomes smooth.
- Drizzle the glaze over the cinnamon-sugar-coated cake bites.
- Let the glaze rest briefly so it can set slightly before serving.
- Serve the Angel Cake Churro Bites warm for the best texture and flavor.
Notes
Drain the fried cake cubes before coating them so they remain crisp and the cinnamon-sugar mixture clings evenly.