Cinnamon Buttercream Bundt Cake
Bundt cakes became popular in the 1950s after the creation of the Bundt pan by Nordic Ware.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Cinnamon Buttercream Bundt Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
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In a small bowl, combine the ground cinnamon and powdered sugar. Set aside.
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Pour half of the batter into the prepared bundt cake pan. Sprinkle half of the cinnamon-sugar mixture over the batter. Pour the remaining batter on top and sprinkle with the remaining cinnamon-sugar mixture.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar and heavy cream until smooth. Drizzle the glaze over the cooled cake.
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Slice and serve.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
