• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Camp Joy
Watch VideoRead CommentsLeave a Review

Cinnamon Sugar Funnel Cake with Peaches and Raspberries

July 30, 2015 by Joy the Baker 32 Comments

Jump to Recipe

Cinnamon Sugar Funnel Cake

Some things are better left a mystery.  It’s best not to know how many grams of fat are in a really good Pina Colada.  When drinks come with umbrellas and a side of fruit… all bets are way way off.

 It’s best not to know how many miles you’ve run when your knees are sweaty, your breath is just about gone, and you’re dog tired.  It’s the knowing that will have you talking your run-brain into stopping after the next tenth of a mile.  Maybe that’s just me. 

It’s best not to know how many people hate-follow you on Instagram photos because… how is that even a thing that people have time to do!? Good grief.  

It was best to be oblivious to the fact that we can make funnel cake… yes, the fried state fair delicacy… right in our very homes.  But now that we know, it feels like out duty to not unknown… and thus, eat a whole heck of a lot of funnel cake. 

It’s just that things get a little out of hand once you know you can make things like funnel cake and Beer Battered Onion Rings and Homemade Ranch Sauce right in your kitchen… in your very own kitchen… and you don’t even have to be wearing pants (although you should for hot oil safety… seriously).  

Cinnamon Sugar Funnel Cake

I should also mention that making homemade funnel is pretty dang easy.  There’s one part where we get nervous and hold our breaths a bit… but other than that, too easy.  We’re in real trouble now. 

Cinnamon Sugar Funnel Cake

Flour is whisked together with baking powder, salt, and brown sugar.  Eggs, a whole and a yolk.  This will be the base of our pourable, pancake-like batter.  

Also important is our powdered sugar topping, laced with cinnamon.  

Cinnamon Sugar Funnel Cake

I added beaten yolks and vanilla extract to a well in the center of the dry ingredients.  

Next, a steady stream of milk.  We’ll need between 1 1/2 and 2 cups depending on how heavy a flour measurer you are.  I used just over 1 1/2 cups.  Whisked into the batter until no lumps remain.  Cinnamon Sugar Funnel Cake Cinnamon Sugar Funnel Cake

The batter will be on the juuuuust thick side of pourable pancake batter.  

If you have a funnel cake batter dispenser, well… look at you!  

I used a disposable Ateco pastry bag and a Ateco 804 tip.  And if you’re wondering… yes, I made a mess.  It was totally worth it.  

Cinnamon Sugar Funnel Cake

I poured the smooth batter into a large liquid measuring cup and placed the tip-fitted pastry bag in a pint glass for stability while filling.  

Cinnamon Sugar Funnel Cake

Before we go down the road of pouring thin batter into a vessel with a hole at the bottom, it’s a good idea to check the temperature of your fry oil… and don’t even try to make this recipe without a fry thermometer… and make sure that you have a pan ready with paper towels for cooling.  Things get crazy once the funneling gets underway.  

I poured in enough batter for about one funnel cake, about 1/3-1/2 cup.  A bit of batter will come out of the tip, but that’s just fine.  This is where things get messy.  

I gently lifted the bag from the pint glass, placed my finger over the top to keep the batter from escaping, and headed over to the small sauce-pan with the hot oil.  I took my finger off the tip and let the batter meet the oil in a half-haphazard swirling motion.  Very technical.  

Cinnamon Sugar Funnel Cake

I used a small saucepan, like this one, to fry one funnel cake at a time.  I found that this was the best way to control the funnel cake shape.  It was defined by the pan.  

Fried and dusted liberally with cinnamon powdered sugar.  I like funnel cake topped with jam or fresh fruit.   Peach and raspberries are always tremendous.  

And… now you know.  You’ll never go to a state fair again, except for the pie baking contests and fried butter.  Is that still happening? 

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cinnamon Sugar Funnel Cake

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Joy the Baker
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
Pin Recipe
Print Recipe

Ingredients

Scale
  • about 3 cups canola or vegetable oil for frying
  • 3/4 cup powdered sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg plus 1 egg yolk, lightly beaten
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 – 2 cups whole milk (you could make these more vegan by using a milk alternative)
  • fresh sliced peaches and raspberries for topping

Instructions

  1. Pour oil into a small sauce pan (I used a pan with about a 6 to 7-inch diameter), attach a fry or candy thermometer, and preheat oil to 375°F over medium heat. Keep and eye on the oil as it heats. You don’t want it to get too far above 375. Line a baking sheet with paper towels and set aside.
  2. In a small bowl, combine the powdered sugar and cinnamon. Transfer to a mesh sugar shaker or a small sifter and set aside set aside.
  3. In a medium bowl, sift together the flour, baking powder, salt and brown sugar. Stir until brown sugar has no or very few lumps. In another bowl, whisk together the egg, yolk, and vanilla extract. Create a well in the center of the dry ingredients and add the egg mixture. Slowly begin to add the milk, about 1/1/2 cups, while whisking together the eggs, flour mixture, and milk as you pour. The batter will be like pourable pancake batter. Whisk until no lumps remain and batter is on the juuust on the thick side of pourable. Transfer the batter to a large measuring cup or pitcher.
  4. If you have a funnel cake batter dispenser, now is your moment.
  5. If not, I used a pastry bag and Ateco 804 tip. I placed the tip in the bag, placed the bag in a tall pint glass to fill with batter. Some of the batter will begin to come out of the tip in the pint glass so before embarking on this process, make sure your oil is heated and you’re ready to go. Gently remove the bag from the pint glass, place your finger over the tip to keep the batter from spilling all over the floor and move towards the hot oil.
  6. Take a deep breath.
  7. Slowly pour 1/3 cup of the batter into the hot oil in a thin stream, forming a circular shape. The batter will immediately fluff up and fry. If the batter is too thick, add more milk so it pours easily. If the batter spreads too much in the fryer, use a fine-mesh strainer to help contain the batter. Fry until the underside of the funnel cake is browned, about 1 minute. Using the strainer, turn the funnel cake over. Fry until browned on the other side, about 1 minute more.
  8. Transfer the funnel cake to the prepared baking sheet. You can keep the fried cakes warm in a 200 degree F oven while your complete frying all the batter. Repeat with the remaining batter. Dust the funnel cakes with the confectioners sugar mixture and serve immediately.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


Previous PostNext Post

Categories: Breakfast, Fruit, Most Polular Block Two, Recipes

Previous Post: « Charred Fresh Corn Cakes
Next Post: Let It Be Sunday! »

Reader Interactions

All Comments
I Made This
Questions
  1. Alyssa

    September 4, 2015 at 3:52 am

    I felt like I could throw a one woman carnival after I made these! They were delicious! Blueberries and bananas for me. I’m sure if you tried a savory version of this all would be right with the world.. again!

    Reply
  2. Leo Sigh

    August 6, 2015 at 9:57 pm

    This looks fabulous. I detest cinnamon, so I’d leave that out, but the funnel cakes themselves look amazing, and not as difficult to make as I would have expected. Thanks.

    Reply
  3. Joanna

    August 5, 2015 at 3:49 am

    wow! I looks great! Served with fruit? en better! :)

    Reply
  4. Bailey

    August 3, 2015 at 8:25 am

    That awkward moment when you’re going though your things and find one of those dispensers. Going to have to make this for my sis in law (who is very pregnant) who gave me the dispenser! <3 <3

    Reply
  5. Jenny

    August 2, 2015 at 12:09 am

    You’re blog is great! I look forward to!

    Reply
  6. Gerry @ Foodness Gracious

    August 1, 2015 at 9:04 pm

    Sigh, hot oil…I was making fried chicken last week and the chicken slipped from the tongs, splashed into the oil and burned my eyelid :(

    Reply
  7. Cecile Zimmer

    August 1, 2015 at 10:58 am

    How many does this make ?

    Reply
    • joythebaker

      October 12, 2015 at 1:24 pm

      The recipe makes at least six funnel cakes; more if you make them smaller.

      Reply
  8. aliborgas

    August 1, 2015 at 12:55 am

    So fun!! I’ve never had a funnel cake, but now I want one!! Home-made. ;)

    Reply
  9. Jodi

    July 31, 2015 at 6:28 am

    I’ve never had a funnel cake but now I want one! Great pictures as always Joy :)

    Reply
  10. Charlotta

    July 31, 2015 at 12:45 am

    Hi Joy, for an extra sweet and spicy touch, why not grate some fresh cinnamon on top. The smell is so yummy!

    Reply
  11. anna@icyvioletskitchen

    July 30, 2015 at 9:07 pm

    these are my favorite! i had no idea they could be made at home!

    Reply
  12. Ashlyn @ Pedantic Foodie

    July 30, 2015 at 8:53 pm

    First homemade churros, then onion rings, and now funnel cakes?! I’m not sure whether to hug you or hate you but I think I’ll go for the hug because funnel cakes – amazing!!!

    Reply
  13. MB @ Bourbon and Brown Sugar

    July 30, 2015 at 7:13 pm

    My mind is blown. If I start making funnel cakes in my kitchen, I’ll have half the teenagers in the neighborhood taking up semi-permanent residence here. (oh wait, they already have… without the funnel cakes.) Perhaps I should save this recipe as a last-week-of-summer vacation party trick :) Thanks for this amazing recipe… you continue to be my hero.

    Reply
  14. jess

    July 30, 2015 at 3:03 pm

    Oh no you didn’t but thanks anyway!

    Reply
  15. Helen Veyna

    July 30, 2015 at 11:29 am

    I love funnel cake and knowing that it’s easy to make at home is very dangerous for me! I’m most definitely going to be trying out this recipe in the very near future! I love the idea of adding peaches and rasberries for topping because it makes this treat sound even more delicious!

    -Helen
    https://www.sweethelengrace.com

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Breakfast

overhead shot of Mardi Gras toast on individual vintage plates
King Cake-Inspired Easy Bostock

This Bostock toast is a delightful marriage of toast and almond croissant. Toast turns pastry.  We’re topping these toasts with orange marmalade and sliced almonds inspired by my favorite almond-filled french King Cake. It’s Mardi Gras, friends!  The big BIG weekend and Fat Tuesday are just days away and who would I be if I…

Read More

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Orange roll on a plate with a fork.
Christmas Morning Orange Rolls

Think of tender breakfast rolls and cinnamon rolls without the cinnamon, scented with heavenly orange and just the right amount of warming nutmeg and ginger. Honestly if cinnamon rolls disappeared from the world, we’d all be just fine – these orange rolls hit the spot. I’m headed back to Los Angeles for the Christmas weekend…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

2023 CAMP JOY SUMMER ZINE – get it here!

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

MY FAVORITE CAMPING GEAR

Jump to Recipe

SHOP MY FAVORITE GEAR HERE! 

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

close up of strawberry shortcake recipe with soft whipped cream

Dad’s Biscuits Make The Best Shortcake

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com

joythebaker
Chai-Spiced Sugar Cookies #taylorsversion made wit Chai-Spiced Sugar Cookies #taylorsversion made with an old sugar cookie recipe I made back in 2009 (like whaaat?) and a boatload of warm autumn spiced @taylorswift added to the dough.⁣
⁣
This cookie recipe explodes on my site every September and for good reason. We’re fall girlies and we love a little nutmeg glaze. ⁣
⁣
Find the full recipe linked in the profile! Xo
I don’t know what it is about this year, but I j I don’t know what it is about this year, but I just need more light-hearted fun, more hugs, more breakfast made by mom, and more coffee walks in the sand. Let’s do autumn now, nice and steady.
🥯🥯 for the weekend, babes! Save this no-yeas 🥯🥯 for the weekend, babes! Save this no-yeast bagel magic for your Sunday morning. ⁣
⁣⁣
Two Easy No-Yeast Bagels⁣⁣
1/2 cup self-rising flour⁣⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)⁣
1 large egg, beaten for egg wash⁣⁣
1/3 - 1/2 cup grated gouda or gruyere⁣⁣
Everything bagel seasoning⁣⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣⁣
⁣⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣⁣
⁣⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣⁣
⁣⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣⁣
⁣⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣⁣
⁣⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
The secret to really great muffins is eating them The secret to really great muffins is eating them warm, with a big smear of butter and a sprinkle flakey sea salt. ❇️ This goes for any muffin but is especially delicious on these a Vegan Carrot Zucchini Harvest Muffins because they have so many veggies they’re basically a salad. ❇️ Full recipe linked in the bio! Xo
This fall the ultimate chocolate chip cookie is pa This fall the ultimate chocolate chip cookie is packed with oats, @guittardchocolate baking wafers, and candy coated chocolate pieces from @traderjoes. ✌️ It’s the perfect weekend bake, babes! Full recipe linked in the profile!
Once September hits it’s all cozy couch dinners Once September hits it’s all cozy couch dinners starting with this creamy tomato Marry Me Chicken. Disclaimer: this chicken has yet to get me hitched. Full recipe linked in the bio, bbs! Xo
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up