Cinnamon Bundt Cake. Yes!
Oh, and did you notice Stuck on Sweet had a little makeover? Doesn’t she look pretty? I hope you enjoy the new look as much as I do and as always, THANK YOU for visiting Stuck on Sweet – she loves the company.
Please notice that I took pictures of this cake after it was half eaten. I apologize for Vin not having any control.
This is another great Fall recipe, of course. It’s wonderful for breakfast with a cup of coffee or for a snack after work (Vin’s favorite time to eat it).
Check out the batter – it’s so fluffy and delicious. It’s important to whip the sugar and butter until aerated in this recipe – it helps achieve the “whipped” batter thus making the finished cake a bit lighter. The sour cream also gives it some “fluff.”
Do dip a large spoon in there and get after it…paleeeease.
I originally did not glaze this cake, it’s pretty tasty on it’s own and is not supposed to be a super sweet dessert. So it’s up to you, glaze? no glaze? Decisions Decisions….
It’s light yet filling (make sense? ;)) so you’re not going to feel like you ate a piece of cake… after you at a piece of cake. I know this because Vin proved it.
Now go home and bake!
- ½ cup packed light brown sugar
- 2½ teaspoons ground cinnamon
- 3 cups cake flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine salt
- 2½ sticks (10 ounces) unsalted butter, at room temperature, plus more for coating the pan
- 2¾ cups granulated sugar
- 1 tablespoon vanilla extract
- 6 large eggs, at room temperature
- ¾ cup sour cream, at room temperature
- 1 cup sifted powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
- ¼ teaspoon cinnamon
- Pre heat oven to 350 degrees. Generously coat a 12-cup Bundt pan with butter; set aside.
- Combine brown sugar and cinnamon in a small bowl; set aside. Sift the flour, baking powder, baking soda, and salt together into a medium bowl; set aside.
- Combine butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light in color and aerated, scraping down sides of bowl as needed, about 5 minutes.
- Turn the mixer to low and add the vanilla. Add the eggs 1 at a time, letting each completely incorporate before adding the next, scrape down sides of bowl as necessary.
- Add flour mixture and mix just until smooth. Add the sour cream and mix just until incorporated. Add the reserved brown sugar mixture and mix just until incorporated.
- Pour the batter into the prepared pan. Bake until a cake tester or toothpick inserted into the center comes out clean, about 60 to 65 minutes (note all ovens are different. I baked the cake for about 75 minutes – just be careful to not over bake).
- Remove to a wire rack and let the cake cool in the pan for 15 minutes. Turn the cake out onto the wire rack and cool completely. Meanwhile, make the glaze.
- To make the glaze, add powdered sugar and 1 tablespoon milk in a bowl fitted with a whisk attachment. Whisk until smooth and creamy (if glaze is too thick, add more milk a teaspoon at a time until you reach desired consistency. Add vanilla and cinnamon and mix a few seconds more. Once cake has cooled, drizzle glaze on top.
Source: Slightly adapted from Chow