This Cinnamon Bundt Cake is absolutely gorgeous if I 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.
This Cinnamon Bundt Cake recipe is just what I need at the moment. 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 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
Buttermilk - you can substitute yoghurt or sour cream here but I do prefer buttermilk as I think it's sweeter.
Plain Flour - you can substitute self raising just omit the baking powder
Butter - room temperature so that it is soft or I have used baking spread too.
Eggs - large
Sugar - caster sugar preferably but you can substitute granulated.
Vanilla Extract
Baking Powder
Bicarbonate of soda
Cinnamon Glaze
Cinnamon - ground
Butter - it does need to be butter really for flavour and richness
Icing Sugar - it does need to be caster sugar as granulated will not melt easily
Water
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.
- Beat well for about five minutes.
- Carefully empty your batter into your prepared bundt cake tin and level the batter off.
- 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.
- 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.
- I like to top with some white icing here and then scatter on some cranberries or anything else you fancy.
Cinnamon Bundt Cake 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.
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
Autumn Spiced Pumpkin Traybake
Coffee and Walnut Cake
Cinnamon Bundt Cake.
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.
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Apply Repeatedly To Christmas Face
Recipe 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.
Do let me know how you get on in the comments below or come on over and follow me on my social media pages. I would love to connect with you.
joskitchenlarder
Friday giggle- check! 🙂 xx Love anything cinnamon and this bundt looks and sounds wonderful! Fantastic bake! xx
applytofaceblog
Thanks Jo,plain but very yummy-glad it made you snort ??
Elinor Hill aka Beach Hut Cook
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!
applytofaceblog
Horrid isn't it!!It would be lovely to have an afternoon nap wouldnt it too???
Monika
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:)
applytofaceblog
Thanks Monika!It really was so easy,my kind of cake!??
jenny paulin
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
applytofaceblog
Thanks Jenny-at least theres always Cake??
jenny paulin
Yes thank fudge for cake!!!
Thank you also for linking your cake to #Bakeoftheweek x
Cat Sherrin
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
Corina
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.
applytofaceblog
There really is always cake!xx
hijackedbytwins
I love a good bundt cake especially a cinnamon one! This looks lovely! x #BakeoftheWeek
applytofaceblog
Thanks Kirsty.I'm on a cinnamon roll at the mo!You just can't go wrong xx
Silly Mummy
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
applytofaceblog
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
Kate - gluten free alchemist
I feel your pain! If a Cinnamon Bundt Cake is the magic cure, then I'm in...... If I can de-gluten it!! x
applytofaceblog
I love your bakes-I recommend your website to lots of my friends.Let me know if you manage it!xx