Bready or Not: Cinnamon Bundt Cake
A luscious bundt cake with a surprise hidden inside.
For the Batter:
heavy cream OR cinnamon-flavored creamer
[reduce if using flavored creamer]
For the Streusel:
For the Glaze:
heavy cream or cinnamon-flavored creamer
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.
Dribble glaze all over the cake.
Store the cake covered in the fridge.
OM NOM NOM.
Printed from Bready or Not at BethCato.com.