Everyone in my family knows, I crave all things cinnamon. I love the smell of it in the kitchen when making fresh-baked apple pie, apple crisp, cinnamon cake and especially cinnamon rolls. I love it sprinkled on toast with a bit of sugar (a childhood favorite) or on leftover pie crust sprinkled with sugar and cinnamon (thanks mom for introducing me to that favorite). I even love it baked into cereal – hello Cinnamon Life. On this particular day I wanted to find a cinnamon cake recipe that would go well with my morning coffee.
I must start out by saying this Cinnamon bundt cake is very tasty. It was moist after I made it and the crumb was fantastic. I added more cinnamon than what the recipe called for in the topping and filling and for me, I could have used more. The addition of sour cream made the cake moist and gave it a depth of flavor that I quite enjoyed.
I didn’t however see the note about the size of the pan. I thought I had measured my bundt to a 8 inch pan but as I was putting the cake batter in, I realized I didn’t measure correctly. So I ended up with a much smaller cake than I originally envisioned. No matter, it still tasted good but the end result was tiny in height. I believe that my sizing also accounted for a cake that got hard pretty quickly – after one day in my container. It was still good warmed up but the outside got a hard crust.
Overall, I would definitely make this recipe again albeit I’d double the recipe to get the correct sizing. I’d also add more cinnamon to the topping and would double the filling with more brown sugar and cinnamon to get a more predominant flavor. For those who just like a hint of cinnamon – you might want to follow the recipe as is.
**This recipe is written for a 10-inch bundt pan.
PREP TIME: 10 MINUTES COOK TIME: 55 MINUTES TOTAL TIME: 65 MINUTES
1/2 cup light brown sugar
1/4 tsp salt
3/4 cup all-purpose flour
1 1/4 tsp cinnamon
6 Tbsp unsalted butter – melted
1 1/4 cup light brown sugar
2 1/2 tsp cinnamon
10 Tbsp unsalted butter – softened
1 1/2 cup granulated sugar
2 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 cup all-purpose flour
3/4 cup sour cream
1 1/2 cup powdered sugar
2 1/2 Tbsp milk
*this icing is quite thin – adjust ingredients to your desired liking.
- Preheat oven to 350°F. Lightly grease bundt pan.
- In a medium bowl, combine topping ingredients until crumbly. Break up any large pieces. Set aside.
- In a small bowl, combine filling ingredients. Set aside.
- In the bowl of a stand mixer, cream together butter and sugar. Mix in eggs one at a time. Add vanilla until smooth. Add dry ingredients, mixing until combined. Add sour cream, mixing until all ingredients are incorporated. Scrape bowl as needed.
- Scatter topping ingredients into the bottom of the bundt pan.
- Carefully spread out half of the cake batter over streusel topping. Sprinkle all of the brown sugar filling and top off with remaining batter.
- Bake for 50-55 minutes or until dark and a toothpick inserted comes out clean.
- Invert onto a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar and milk. Drizzle over cooled cake.
Store leftovers in an airtight container.