This recipe for Cinnamon Bundt Cake
is beautifully spiced with warm and comforting cinnamon, soft and moist, and
delightfully fluffy. This cake is baked as a bundt and has a sugary cinnamon
glaze on top, making it essentially a cinnamon roll!
The warm cinnamon flavor permeates
this moist yet incredibly fluffy cinnamon bundt cake. The cinnamon glaze
topping and the spiced cake make this cake ideal for the holidays. This cake is
elevated by the simple cinnamon glaze that is used to ice it!
Preparation
time: 10 minutes
Cook: 45 minutes
Total
time: 1 hour 15 minutes
Servings: 12 people
You should make this recipe because:
Ingredients
For the cake:
- One cup of softened butter (227g)
- 400g, two cups sugar
- 1/4 cup vegetable oil
- Three large eggs
- 330g of 2 ¾ cups all-purpose flour
- One-half teaspoon of cinnamon
- One teaspoon of baking powder
- Half a teaspoon of baking soda
- Half a teaspoon of salt
- A single tablespoon of vanilla extract
- 3/4 cup of buttermilk
For the glaze:
- Half a cup of confectioner sugar
- Half a teaspoon ground cinnamon
- 1-2 tablespoons of cream or milk
Instructions
to Make Cinnamon Bundt Cake
- Turn the oven on to 350 degrees. Use a lot of baking spray on a 10-cup bundt pan.
- Put 1 cup of butter and 2 cups of sugar in the bowl of a hand or stand mixer that has a paddle attachment. Mix on low to medium speed for 2 minutes.
- Mix once more until combined after adding the ¼ cup of vegetable oil. Next, on medium speed, add the eggs one at a time, mixing as you go.
- Add the 2 ¾ cups flour, 1 ½ tsp cinnamon, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp kosher salt to a different bowl and stir just until combined.
- Put the vanilla extract and buttermilk in a measuring cup.
- The dry ingredients should be added first, followed by the wet ingredients by thirds.
- Fill the bundt cake pan with the batter.
- The cake should be set and the sides should be coming away from the pan after 45 to 50 minutes of baking.
- After 15 to 20 minutes of cooling, turn the cake over on a cooling rack to allow it to cool fully.
- Prepare the glaze. In a small bowl, mix the cream, cinnamon, and confectioners' sugar.
- Pour the smooth glaze over the cake after mixing.
Nutrition
|
Serving |
1 slice |
|
Calories |
457 KCAL |
|
Carbohydrates |
61 g |
|
Protein |
5 g |
|
Fat |
22 g |
|
Saturated fat |
11 g |
|
Polyunsaturated fat |
4 g |
|
Monounsaturated fat |
6 g |
|
Trans fat |
1 g |
|
Cholesterol |
83 MG |
|
Sodium |
332 MG |
|
Potassium |
76 MG |
|
Fiber |
1 g |
|
Sugar |
39 g |
|
Vitamin A |
559 IU |
|
Vitamin C |
0.01 MG |
|
Calcium |
57 MG |
|
Iron |
2 MG |
You can store this cinnamon bundt cake in the refrigerator for up to a week wrapped tightly in plastic or at room temperature for three to four days in an airtight container. The recipe can be doubled and frozen in individual slices or as a bundt cake for later. Freeze for up to three months in a freezer bag or tightly wrap in plastic. Before serving, allow to thaw at room temperature.
Ways to Enjoy Cinnamon Bundt Cake
This cake tastes great with strong, freshly brewed tea or coffee. Here are some ideas for improving your cake:
Apple Cinnamon Bundt Cake: Before pouring the cake batter into your bundt cake pan, lightly dust about 1/2 cup of chopped apples with flour and fold them in. Or try using applesauce instead of oil.
Cream Cheese Frosting: Use cream cheese frosting with a hint of cinnamon instead of cinnamon glaze.
Streusel Topping: Add a layer of crunchy, sweet frosting on top of your cinnamon cake.