Cinnamon Buttermilk Bundt Cake
Today, I am sharing a wonderful Autumnal recipe which I found on CUISINE AZ Magazine (@cuisineaz). The Sponge cake is super fluffy and has an incredible taste of Cinnamon. You can find their recipe right HERE!
I hope you will enjoy this recipe as much as I did & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Cinnamon Buttermilk Bundt Cake
This Cinnamon Buttermilk Bundt Cake is perfect for your Breakfast and Afternoon Snack. Eat it as is or spread it with Butter.
Equipment
Ingredients
CINNAMON BUTTERMILK BUNDT CAKE
- 8 tbsp (115 g) butter (Softened, At Room Temperature)
- 1/2 cup (100 g) sugar (Original Recipe calls for 1 cup /200g of Sugar)
- 2 eggs
- 2 tsp (10 g) vanilla paste
- 1 cup (240 g) buttermilk
- 1/3 cup (80 g) sour cream (Not in the original recipe)
- 1 tbsp (8 g) ground cinnamon
- 1/2 tsp (3 g) sea salt
- 2 cups (250 g) flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (2 g) baking soda
CINNAMON MAPLE GLAZE
- 1 cup (120 g) confectioners sugar
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tbsp (10 g) Maple Syrup
- 2 tbsp (30 g) milk
Instructions
CINNAMON BUTTERMILK BUNDT CAKE
- Preheat oven to 350F/180C.
- In a mixing bowl, cream the Softened Butter, Sugar, Eggs, Vanilla Paste for about 2 minutes on medium high speed.
- Add the Buttermilk and Sour Cream.
- Then, whisk in the Cinnamon, Sea Salt, Flour, Baking Powder and Baking Soda.
- Place your Spiral Flexipat® Mold on the top of your Medium Perforated Baking Sheet.
- Then, pour your Batter into your Flexipat®.
- Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your Cake from 35min). It is ready when the toothpick inserted comes out clean.
- Once your Bundt Cake is out of the oven, let it cool down for about 10min. Then, unmold onto your cooling rack.
CINNAMON MAPLE GLAZE
- In a bowl, whisk together confectioners' sugar, Cinnamon, Maple Syrup, and Milk. IMPORTANT: Add 1/2 tsp of milk at a time until desired consistency.
- Once your Cinnamon Buttermilk Bundt Cake has completely cooled down, pour your Cinnamon Maple Glaze on top. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 388kcal | Carbohydrates: 56g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 477mg | Potassium: 119mg | Fiber: 1g | Sugar: 31g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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This is a delicious cake and so easy to make. I originally thought it might not be sweet enough, but the glaze added the perfect amount of sweetness! I added some chopped walnuts to my glaze just to add some texture, plus I put nuts on everything. I’ll be trying more recipes!
Hi Lauren! I am so glad you gave the recipe a chance and what a wonderful idea to add Nuts on the glaze! xo ~Nessa