Cinnamon Bundt Cake
A moist, flavorful, and versatile cake! Acidicnature of buttermilk yields a moist and tender crumb in cakes.
Ingredients
- 2¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp salt
- 2 cups white sugar
- 1 cup butter
- ¼ cup vegetable oil
- 3 large eggs
- ¾ cup buttermilk
- 1 tbsp vanilla extract
- ½ cup confectioners sugar
- ½ tsp ground cinnamon
- 2 tsp cream
Instructions
- Preheat your oven to 350 °F.
- Generously grease aBundt cake pan with cookingspray.
- For cake: in a medium bowl, add flour, baking powder,baking soda, cinnamon and salt and with a wire whisk, mix well.
- In the bowl of a hand mixer, fitted with thepaddle attachment, add the sugar and butter and mix on medium-low speed for 2minutes.
- Add the vegetable oil and mix until well combined.
- Add the eggs, one at a time and mix on mediumspeed until well combined.
- In a measuring cup, add the buttermilk andvanilla extract and stir to blend.
- In the bowl of butter mixture, add flourmixture alternating adding with buttermilk mixtureuntil well combined.
- Place the mixture into the prepared cake panevenly.
- Bake for about 45-50 minutes.
- Remove the cake pan from oven and place ontoa wire rack to cool for about 10 minutes.
- Then invert the cake onto the wire rack tocool completely before glazing.
- For glaze: in a small bowl, add the confectioners’sugar cream and cinnamon and beat until smooth.
- Pour the glaze over cake and serve.
Nutrition
Calories: 319kcalCarbohydrates: 63gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 51mgSodium: 234mgPotassium: 100mgFiber: 1gSugar: 35gVitamin A: 138IUVitamin C: 1mgCalcium: 76mgIron: 2mg
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