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 to Make Cinnamon Bundt
- 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.
You can also try this cinnamon roll bundt cake recipe if you like.
Preparation time: 20 minutes
Cook time: 55 minutes
Servings: 12
Ingredients to Make This Cinnamon Roll Bundt Cake
Cinnamon swirl:
- ⅔ cup of sugar granulated
- 1/4 cup of ground cinnamon
- 3/4 cup of room-temperature unsalted butter
- One and half a cup of granulated sugar
- Three large eggs
- Two teaspoons of vanilla extract
- Two and a half cups all-purpose flour
- One and half teaspoon of baking powder
- Half a cup of whipping cream, or one-third cup of Greek yogurt or sour cream
- ½ cup of your preferred milk
Vanilla glaze:
- One cup of powdered sugar
- Two to three tablespoons of milk or cream
- Half a teaspoon of vanilla extract
Instructions to Make This Cinnamon Roll Bundt Cake
- Turn the oven on to 350 degrees Fahrenheit.
To make cinnamon swirl:
- Combine the sugar (⅔ cup) and cinnamon (¼ cup) and set aside.
To make pound cake:
- Put the flour and baking powder aside after thoroughly sifting or whisking them together.
- Combine the milk and the whipping cream and set aside.
- Cream the sugar and butter with a mixer until they are light and fluffy.
- One by one, add the eggs, beating thoroughly after each addition to achieve a light and fluffy texture.
- Add the vanilla extract and beat.
- Using three portions of the dry ingredients and two portions of the milk, fold the dry ingredients into the creamed mixture in turn, starting and finishing with the dry ingredients.
Adding batter and cinnamon layers:
- Pour one-third of the batter into the bundt pan, then top it with ⅓ of the cinnamon sugar. Continue doing this twice more until all of the batter and cinnamon sugar have been used.
- Swirl the cinnamon sugar into the batter with a knife. Just be mindful that you will lose the large cinnamon sugar swirls if you swirl too much. But whatever happens, it will be good!
Baking
the pound cake and setting up the bundt pan:
- Grease and flour the tube pan or bundt pan thoroughly, or spray with Baker's Joy. Depending on how big your pan is, bake it for 50 to 60 minutes.
- The process is complete when a wooden toothpick inserted in the center comes out clean.
- Before glazing, allow the cake to cool for ten minutes before transferring it to a wire rack to finish cooling.
Vanilla glaze:
- Mix the cream or milk, vanilla, and powdered sugar until smooth. The glaze should be pourable but thick.
- Pour glaze over the cake.