BEST EVER CINNAMON BUNDT® CAKE
This Bundt® cake is all you need to start off your morning right with your favorite cup of fresh-brewed coffee or tea. If you are a cinnamon fanatic, you have to give this recipe a try. This cake has just the right amount of cinnamon flavor and is so soft, moist, and fluffy. You can kick it up a notch and add walnuts or pecans, or better yet, a crumb topping. You can drizzle with simple syrup or glaze or dust with powdered sugar.
Provided by Hania's Kitchen
Categories Desserts Cakes Bundt Cake Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour.
- Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Sift 2 cups plus 2 tablespoons flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Fold 1/3 of the flour mixture gently into the butter mixture with a spatula. Mix in 1/2 of the buttermilk. Repeat once more, then mix in remaining flour until just combined. Avoid overmixing. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.
Nutrition Facts : Calories 354 calories, Carbohydrate 46.9 g, Cholesterol 80.7 mg, Fat 16.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 7.3 g, Sodium 312.5 mg, Sugar 25.9 g
CINNAMON BUN BUNDT CAKE
Provided by Brent Ridge
Categories Cake Dessert Bake Christmas Thanksgiving Fall Winter Cinnamon Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 18
Steps:
- To make the dough:
- In a small bowl, dissolve the yeast and 1 teaspoon granulated sugar in the warm water. Let stand for 5 minutes, or until foamy.
- Meanwhile, in a stand mixer fitted with the paddle attachment, beat the butter and 1/4 cup granulated sugar until smooth. Beat in the egg yolks, buttermilk, and salt until well combined.
- Beat in the yeast mixture. But in 3 1/2 cups of the flour until combined. Transfer the dough to a lightly floured work surface and knead until smooth, adding more flour if necessary.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let stand at room temperature until doubled in volume, about I hour. (If you've got an 8-cup or larger clear measuring cup, use this as your bowl-this makes it really easy to see if the dough has doubled.)
- To prepare the filling:
- Transfer the dough to a lightly floured work surface and roll to a 12 × 18-inch rectangle. Brush weigh 3 tablespoons of the melted butter. In a small bowl, combine the 2/3 cup brown sugar, the cinnamon, and salt and sprinkle over the dough. Starting at one short end, roll into a cylinder. Cut crosswise into 10 equal pieces.
- Brush a 10- to 12-cup Bundt pan with melted butter and coat with the 3 tablespoons brown sugar. Place the pieces of dough, seam side down, around the pan, angling the pieces slightly so that no piece completely covers the swirl pattern of its neighbor. Cover with plastic wrap and let rise until light and puffed, about 45 minutes.
- Preheat the oven to 350°F.
- Bake for 35 minutes, or until the buns are golden brown and well risen. Remove from the oven and let cool in the pan for 5 minutes, then invert onto a cake plate. Serve warm or at room temperature.
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