You won't find a cake with a better cinnamon flavor. The taste is bold and goes great with a cup of coffee. This recipe is based on an original recipe from King Arthur Flour, which I have modified. Usually you see a yellow cake with a cinnamon swirl. This is a bit different as it's all about cinnamon.
I use Cinnamon Sweet Bits from King Arthur Flour rather than the larger standard cinnamon chips, as they aren't noticeable in the cake but add great flavor (i.e., you never bite into a big piece). But you could substitute. I also use their Baker's Cinnamon Filling for the swirl, but I've provided you with a substitute should you not have it on hand. With all that said, I am not pushing their products, but simply like using them because I get a great result. I pay for their products just like everyone else and get nothing to promote their brands.
Cake Ingredients
1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
4 tsp baking powder
2 teaspoons cinnamon
1 cup heavy milk or half/half
1/3 cup cinnamon bits, plus more for garnish
Cinnamon Swirl Ingredients
1/2 to 1 cup Baker's Cinnamon Filling
2 tablespoon water for 1/2 cup
or substitute
2/3 cup sugar
4 tablespoons cinnamon
2 tablespoon water
Cinnamon Glaze Ingredients
1 1/4 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon cinnamon
Instructions
Preheat your oven to 350 degrees.
Prepare your Bundt pan. You can either butter and flour your pan, or use a flour spray, or use a standard food release spray (Pam) with a thin layer of pecan flour (this is my preferred method, as it leaves a nice brown nutty outer layer instead of some white flour dust.)
Cream together the butter and sugar. Add the eggs, one at a time. Add vanilla and mix to combine.
In a separate bowl, whisk together the flour, baking powder and cinnamon. To the butter mix, add 1/3 of the flour, then 1/2 of the cream. Repeat until all combined. Stir in the cinnamon bits.
Then in a separate bowl combine the cinnamon swirl ingredients.
Finally, assemble the cake. Spread half of the cake batter in the bottom of the prepared Bundt pan. Then add half the cinnamon swirl mixture evenly around the cake. Use a fork to gently swirl it into the cake batter just a little. Add the rest of the batter and top with the remaining cinnamon sugar swirl mixture and again stir in slightly with a fork.
Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean. Let cool for about 10 minutes in the pan, then turn the cake out onto a a cooling rack.
When the cake is cook, use a basting brush to brush off the loose (pecan) flour and make the glaze: Stir together confectioners' sugar, milk and cinnamon until smooth. It will seem thick but must be this way so too much doesn't run off the cake. Spoon glaze over cake nudging it along as necessary with a spoon. Immediately sprinkle with a few more cinnamon bits to decorate the cake.
I use Cinnamon Sweet Bits from King Arthur Flour rather than the larger standard cinnamon chips, as they aren't noticeable in the cake but add great flavor (i.e., you never bite into a big piece). But you could substitute. I also use their Baker's Cinnamon Filling for the swirl, but I've provided you with a substitute should you not have it on hand. With all that said, I am not pushing their products, but simply like using them because I get a great result. I pay for their products just like everyone else and get nothing to promote their brands.
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| Prepared Bundt Pan with Swirled Batter |
Cake Ingredients
1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
4 tsp baking powder
2 teaspoons cinnamon
1 cup heavy milk or half/half
1/3 cup cinnamon bits, plus more for garnish
Cinnamon Swirl Ingredients
1/2 to 1 cup Baker's Cinnamon Filling
2 tablespoon water for 1/2 cup
or substitute
2/3 cup sugar
4 tablespoons cinnamon
2 tablespoon water
Cinnamon Glaze Ingredients
1 1/4 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon cinnamon
Instructions
Preheat your oven to 350 degrees.
Prepare your Bundt pan. You can either butter and flour your pan, or use a flour spray, or use a standard food release spray (Pam) with a thin layer of pecan flour (this is my preferred method, as it leaves a nice brown nutty outer layer instead of some white flour dust.)
Cream together the butter and sugar. Add the eggs, one at a time. Add vanilla and mix to combine.
In a separate bowl, whisk together the flour, baking powder and cinnamon. To the butter mix, add 1/3 of the flour, then 1/2 of the cream. Repeat until all combined. Stir in the cinnamon bits.
Then in a separate bowl combine the cinnamon swirl ingredients.
Finally, assemble the cake. Spread half of the cake batter in the bottom of the prepared Bundt pan. Then add half the cinnamon swirl mixture evenly around the cake. Use a fork to gently swirl it into the cake batter just a little. Add the rest of the batter and top with the remaining cinnamon sugar swirl mixture and again stir in slightly with a fork.
Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean. Let cool for about 10 minutes in the pan, then turn the cake out onto a a cooling rack.
When the cake is cook, use a basting brush to brush off the loose (pecan) flour and make the glaze: Stir together confectioners' sugar, milk and cinnamon until smooth. It will seem thick but must be this way so too much doesn't run off the cake. Spoon glaze over cake nudging it along as necessary with a spoon. Immediately sprinkle with a few more cinnamon bits to decorate the cake.
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