A luscious bundt cake with a surprise hidden inside.
Course: Breakfast, Dessert
Keyword: bundt cake
Author: Beth Cato
Ingredients
For the Batter:
1cupbrown sugarpacked
1cupcanola oil
1cupheavy cream OR cinnamon-flavored creamer
3eggsroom temperature
1 1/2teaspoonbaking powder
1/2teaspoonbaking soda
1teaspoonsalt
1Tablespooncinnamon [reduce if using flavored creamer]
2 1/2cupsall-purpose flour
For the Streusel:
1/2cupbrown sugarpacked
2teaspoonscinnamon
For the Glaze:
1 1/4cupsconfectioners' sugar
4-6Tablespoonsheavy cream or cinnamon-flavored creamer
1-3teaspoonscinnamonto preference
Instructions
To make the bundt:
Preheat oven to 325-degrees. Thoroughly coat a bundt pan with non-stick cooking spray.
In a mixing bowl, combine the sugar, oil, cream/creamer, and eggs.
In a separate bowl, sift together the dry ingredients: the baking powder, baking soda, salt, cinnamon and flour.
Gradually add the flour mix into the wet batter until just combined.
In another small bowl, mix up the brown sugar and cinnamon for the streusel.
Pour half of the batter into the greased bundt pan. As evenly as possible, sprinkle the streusel all the way around the batter later. Top it off with the rest of the batter.
Bake the bundt cake for 45-50 minutes, until it passes the toothpick test. Let it cool for 15 minutes and then carefully tip the cake onto a plate. Transfer it to a wire rack to completely cool.
To make the glaze:
Once the cake is cool, mix up the glaze until it's at just a pourable consistency. Add the cinnamon to suit your tastes; sample it and check.