Thursday, January 1, 2015

Cinnamon Bundt Cake

Here's the recipe that I was talking about this morning.  I've tried making some bundt cakes with a filling only to have them fall apart in the center when trying to remove them from the pan.  Thankfully, this held together beautifully.  There's four steps to it but they are all easy to make and add flavor to the cake.  I thought about adding a half cup of chopped nuts into the layer that goes in the pan first but opted not to this time.





Cinnamon Bundt Cake

Top layer ~

3 tbsp butter, melted
1/4 cup light brown sugar
1/4 cup flour
1/2 tsp cinnamon
1/2 cup nuts, chopped

Melt butter in a small saucepan.  Stir in brown sugar, flour and cinnamon.  Fold in nuts if adding.  Place at the bottom of a greased bundt pan.

Cake  ~

3/4 cup butter, softened
1 1/2 cups sugar
3 large eggs
1 cup sour cream
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
2 1/2 cups flour

Cream together softened butter and sugar.  Mix in eggs, sour cream and vanilla.  Gradually add in baking powder, soda and flour.  Place half of mixture on top of topping in the bundt pan.  Add in the filling (below) and then carefully top with the remaining cake batter.  Bake for 50 minutes at 350°.  Test to make sure it's done since all ovens heat differently.  Invert on your serving plate and allow to cool fully before adding icing.

Filling ~

1/2 cup brown sugar
1 tsp cinnamon
pinch of salt

Mix together in a small bowl and sprinkle over the bottom half of batter.

Icing ~

1 cup powdered sugar
1 1/2 tbsp milk

Stir together in a small bowl and drizzle over the top of the cooled cake.