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Home » Cakes » Cinnamon Bundt Cake.

Cinnamon Bundt Cake.

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This Cinnamon Bundt Cake recipe is absolutely gorgeous if I do say so myself. A big fat slice with a hot drink is positively heavenly. I just floated away with every soft, cinnamon bite. This will be my go to alternative Christmas Cake recipe for evers.

cinnamon bundt cake topped with cranberries and pine cones in the background with tea lights to the side

A simple, chic cinnamon cake made incredibly fabulous by the warmly spiced and buttery glaze topping. An outstanding alternative Christmas Cake too.

It is absolutely delicious and so easy to make it practically feels like cheating. I can't express how soft and light it is.

How about serving this Slow Cooker Hot Chocolate with a slice?

*Scroll down for a complete printable recipe card at the bottom of the post with exact ingredients and step by step instructions*

How Do I Make A Cinnamon Bundt Cake?

It is a one bowl mix. It really couldn't be any easier. Every time I make it I think, this just CAN'T be. A couple of minutes beating and you simply dollop it in......wallop.

I don't even beat the eggs before I add them......maverick baking here.

You do need a really large mixing bowl and a large bundt cake tin. My tin is 24 cm wide and 9 cm deep.

Ingredients

240 grams (1 cup) Buttermilk - you can substitute yoghurt or sour cream here but I do prefer buttermilk as I think it's sweeter.

360 grams (3 cups) Plain Flour - you can substitute self raising just omit the baking powder

225 grams (1 cup) Butter - room temperature so that it is soft or I have used baking spread too.

4 large Eggs - large

400 grams (2 cups) Sugar - caster sugar preferably but you can substitute granulated.

1 tbsp Vanilla Extract

1 tsp Baking Powder

half a tsp Bicarbonate of soda

Cinnamon Glaze

2 tsp Cinnamon - ground

225 grams (1 cup) Butter - it does need to be butter really for flavour and richness

200 grams ( 1 cup) Caster Sugar - it does need to be caster sugar as granulated will not melt easily

4 tbsp Water

1 tsp vanilla extract

Icing

120 grams (1 cup) Icing sugar

2 tbsp milk.

Cinnamon Bundt Recipe Steps

  • Preheat your oven to 170 C ( 150 fan)/325 F/Gas Mark 3.
  • You simply place all the ingredients into your large mixing bowl. I use either a free standing mixer or a electric hand held whisk to beat all the ingredients together.
bundt cake ingredients in a large mixing bowl with an electric hand held whisk resting on the edge
  • Beat well for about five minutes.
cake batter in a large bowl with a spatula and a bundt cake tin sitting next to it.
  • Grease a large bundt tin. Here is a link that shows you how to grease a bundt cake tin.
  •  Carefully empty your batter into your prepared bundt cake tin and level the batter off.
cake batter in a bundt cake tin sitting on a white board
  • Bake for 50-60 minutes until golden brown and a cake skewer or a cocktail stick comes out clean.
  • Leave in the tin and prepare your butter glaze.
  • Using a skewer pierce the bottom of the cake whilst it is still in the tin. About 30 x.
cinnamon bundt cake still in it's tin with a jug of cinnamon glaze next to it.
  • Pour over a quarter of the glaze slowly. Leave to soak in and then repeat twice more. Allow to completely cool in the tin.
  • Turn out the cake onto your serving plate. Warm up and pour over the remaining glaze. 
cinnamon bundt cake on a serving plate with a jug of cinnamon glaze next to it.
  • I like to top with some white icing here and then scatter on some cranberries or anything else you fancy.
bundt cake on a plate with cranberries and a bowl of white icing surrounding it.

Baking Tips

  • You do need a really large mixing bowl.
  • Beat the mixture well together. Start off slowly so that the dry ingredients don't fly everywhere!
  • Use the right size bundt cake tin. My tin is 24 cm wide and 9 cm deep. This is a large bake so if you use a smaller cake tin it might come over the sides in the oven and be harder for the glaze to soak in because it will overflow over the sides of the tin when you are pouring it in.
  • Make sure the sugar has completely melted in the cinnamon glaze.
  • Top with whatever suits your preferences -  fudge pieces, crushed candy canes, sour cherries, white chocolate chips, anything that floats your boat.
cinnamon bundt cake with tea lights and pine cones in the background

Can I Freeze This Cake?

Yes you can. Simply double wrap in cling film or plastic wrap, and place in a plastic container. You can double wrap it in silver foil too.

This is best done without the glaze or icing but it will still taste good with.

Thaw it for a couple of hours, depending on how large the pieces are, still fully wrapped. It will last a couple of months in the freezer.

If You Like This Cinnamon Bundt Cake Then You May Like These

Easy Mincemeat Muffins

Easy Ginger Cake Loaf

Mincemeat Loaf Cake

Mincemeat Muffins

Danish Pastry Cinnamon Rolls

Cinnamon Rolls

Puff Pastry Chocolate Christmas Tree

Mincemeat Ice cream

 Do let me know in the comments below how you got on or tag me on my instagram page @applytofaceblog. I would love to see you over there x

bundt cake topped with icing and cranberries on a plate with pine cones and tea lights behind

Cinnamon Bundt Cake.

Apply To Face Blog
This is a simple and one mixing bowl stunning recipe. The cake is incredibly moist and delicious with the cinnamon and buttery glaze. Absolutely stunning for so little effort.A bite of the Christmas Season in every bite.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course cake
Cuisine English
Servings 16 people
Calories 490 kcal

Ingredients
 

  • 225 grams unsalted butter room temperature/soft
  • 400 grams caster sugar
  • 4 large eggs
  • 360 grams plain flour
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 240 grams buttermilk
  • 1 tbsp vanilla extract

Cinnamon Glaze

  • 225 grams unsalted butter
  • 200 grams caster sugar
  • 2 tsp cinnamon
  • 5 tbsp water
  • 1 tsp vanilla extract

Icing

  • 120 grams icing sugar
  • 2 tbsps milk

Instructions
 

  • Grease and flour a large bundt tin.This is absolutely essential for ease of cake removal later. Preheat the oven to 170 C.
  • Put all the ingredients in a large mixing bowl. I use a free standing mixer or a hand held whisk.
    Mix thoroughly for about four minutes until the mixture is completely smooth.
  • Fill the bundt tin and bake in the oven for 50-60 minutes and the cake is golden brown and a skewer when inserted comes out clean.
  • Make the glaze by melting the ingredients gently over heat in a saucepan. When the sugar is melted remove from the heat and pour into a jug.
  • When the cake has cooled a little in it's tin, using a skewer poke holes every inch or so all over the cake. Pour over ⅞ of the glaze and leave until completely cool in the tin.
  • Pop the cake out onto a plate and drizzle the remaining glaze over the now exposed top of the cake.
  • Mix your icing ingredients together and put it into a jug. Pour the icing over the cake so that it dribbles down the edges. I like to think it looks all christmassy but do your own thing. Scatter your sprinkles on top.
  • Apply Repeatedly To Christmas Face

Notes

 
  • You do need a really large mixing bowl.
  • Beat the mixture well together. Start off slowly so that the dry ingredients don't fly everywhere!
  • Give the skewer a little wiggle each time if your skewer is on the thin side so to make the holes a little wider.
  • Make sure all the sugar is melted in the cinnamon syrup.
  • Use the right size bundt cake tin. My tin is 24 cm wide and 9 cm deep. This is a large bake so if you use a smaller cake tin it might come over the sides in the oven and be harder for the glaze to soak in because it will overflow over the sides of the tin when you are pouring it in.
  • Top with whatever suits your preferences -  fudge pieces, crushed candy canes, sour cherries, white chocolate chips, anything that floats your boat.
All nutritional info is meant only as a guide and is approximate.
 

Nutrition

Calories: 490kcal | Carbohydrates: 64g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 109mg | Sodium: 224mg | Potassium: 102mg | Fiber: 1g | Sugar: 46g | Vitamin A: 795IU | Calcium: 53mg | Iron: 1mg

All nutritional information is approximate and intended only as a guide.

Keyword alternative christmas cake, bundt cake, christmas cake, Cinnamon Bundt Cake
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!

 

« No Bake Lemon Cheesecake
Danish Pastry Cinnamon Rolls. »

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Comments

  1. joskitchenlarder

    December 01, 2017 at 12:14 pm

    Friday giggle- check! 🙂 xx Love anything cinnamon and this bundt looks and sounds wonderful! Fantastic bake! xx

    Reply
    • applytofaceblog

      December 01, 2017 at 6:16 pm

      Thanks Jo,plain but very yummy-glad it made you snort ??

      Reply
  2. Elinor Hill aka Beach Hut Cook

    December 01, 2017 at 4:46 pm

    I am high five-ing you as I read this as I can so identify with the peri skin shedding! Lovely look recipe and just what I need to beat that afternoon slump I also seem to be adopting!

    Reply
    • applytofaceblog

      December 01, 2017 at 6:12 pm

      Horrid isn't it!!It would be lovely to have an afternoon nap wouldnt it too???

      Reply
  3. Monika

    December 03, 2017 at 8:38 am

    I always think a bundt cake looks really smart, and yours definitely does, it's nice and compact and so shapely just gorgeous! Thank you for bringing it to #CookBlogShare:)

    Reply
    • applytofaceblog

      December 03, 2017 at 1:21 pm

      Thanks Monika!It really was so easy,my kind of cake!??

      Reply
  4. jenny paulin

    December 04, 2017 at 7:41 am

    Oh dear you do sound like you are having such a rough time of things at the moment.I am not looking to going through all this myself in the not so distant future! Mind you, you did make me literally LOL at the 'skin as tight as my husband' line HA HA!
    Your bundt cake looks lush and sounds delicious - yum!x

    Reply
    • applytofaceblog

      December 05, 2017 at 12:30 pm

      Thanks Jenny-at least theres always Cake??

      Reply
      • jenny paulin

        December 06, 2017 at 11:35 am

        Yes thank fudge for cake!!!
        Thank you also for linking your cake to #Bakeoftheweek x

  5. Cat Sherrin

    December 05, 2017 at 11:25 am

    I always love reading your posts, they always make me chuckle! I absolutely love cinnamon so this cake is my idea of heaven - amazing x

    Reply
  6. Corina

    December 06, 2017 at 9:48 pm

    I fear I'm going to be there with you soon! For now I'm just going to enjoy the cake. Love the sound of the cinnamon glaze.

    Reply
    • applytofaceblog

      December 06, 2017 at 10:49 pm

      There really is always cake!xx

      Reply
  7. hijackedbytwins

    December 06, 2017 at 10:04 pm

    I love a good bundt cake especially a cinnamon one! This looks lovely! x #BakeoftheWeek

    Reply
    • applytofaceblog

      December 06, 2017 at 10:48 pm

      Thanks Kirsty.I'm on a cinnamon roll at the mo!You just can't go wrong xx

      Reply
  8. Silly Mummy

    December 08, 2017 at 12:13 am

    Really can't be bothered is exactly how I feel about drinking water too! I'd eat cinnamon bundt cake though! Thanks so much for joining us for #FridayFrolics

    Reply
    • applytofaceblog

      January 07, 2018 at 9:52 pm

      Thankyou-I wish it was healthy to drink just pop.Wouldnt that be lovely.Water is just so boring I can never seem to be even arsed to turn the tap on xx

      Reply
  9. Kate - gluten free alchemist

    December 11, 2017 at 12:49 pm

    I feel your pain! If a Cinnamon Bundt Cake is the magic cure, then I'm in...... If I can de-gluten it!! x

    Reply
    • applytofaceblog

      January 07, 2018 at 9:49 pm

      I love your bakes-I recommend your website to lots of my friends.Let me know if you manage it!xx

      Reply

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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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