Cinnamon Bundt Cake.

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.

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.

Method

• 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.

• 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.

• 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.

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.

More Christmas Recipes

• Easy Mincemeat Muffins
• Easy Ginger Cake Loaf
• Mincemeat Loaf Cake
• Mincemeat Muffins
• Danish Pastry Cinnamon Rolls
• Cinnamon Rolls
• Slow Cooker Hot Chocolate
• Slow Cooker White Hot Chocolate
• 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

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 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course cake

Cuisine English

Servings 16 people

Calories 490 kcal

Ingredients

 

MetricU S Customary

• 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!