Wednesday, December 31, 2014

Cinnamon Swirl Bundt Cake

When your husband tells you last minute that you need to take a dessert somewhere, and you don't want to go to the store, this is your cake. I thought my last minute cake would be a fitting last post of 2014. :) It's not exactly last minute because of the baking time, but if you have all the basics, and about an hour, you can make this! The glaze I use when I don't want to do a lot of work is just powdered sugar and milk, but if you prefer frosting, you can easily top the cake with that.

Cinnamon Swirl Bundt Cake
adapted from
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 tsp vanilla
1 cup sour cream
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 cup chopped walnuts (optional)
1 TBSP cinnamon
1/4 cup sugar
1 cup powdered sugar
1-2 TBSPs milk

1. Preheat oven to 350 degrees F. Grease a 10-inch bundt pan.
2. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
3. In a separate bowl, combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, beginning and ending with flour, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
4. In a small bowl, mix the remaining 1/4 cup of sugar with the cinnamon.
5. Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
6. Bake in preheated oven for 50-55 minutes, or until a tester comes out clean.
7. Combine powdered sugar and milk, adding enough milk to make desired consistency, and mix until combined. Drizzle over cooled cake.

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