Cinnamon Bundt Cake.
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.
Servings 16 people
Calories 490kcal
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.
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