All you need is this Bundt cake and your preferred cup of freshly brewed tea or coffee to start the day off correctly. You must try this dish if you are a fan of cinnamon. This cake is incredibly soft, moist, and fluffy and has the perfect amount of cinnamon flavor. Add walnuts or pecans to take it to the next level, or even better, a crumb topping. You can glaze, drizzle, or dusted with confectioner’s sugar.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 1 Bundt cake |
Ingredients
- 1 ¼ cups white sugar
- ½ cup unsalted butter, softened
- 4 tablespoons vegetable oil
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk, at room temperature
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt) with a little butter and dust with some flour.
- Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Sift 2 cups plus 2 tablespoons flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Fold 1/3 of the flour mixture gently into the butter mixture with a spatula. Mix in 1/2 of the buttermilk. Repeat once more, then mix in remaining flour until just combined. Avoid overmixing. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.
- Instead of buttermilk, you can use sour cream or yogurt.
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 313 mg |
| Sugars | 26 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Simple, 15 minutes prep, Bundt cake recipe. Nice cinnamon flavor that we like in Fall and Winter. I reduced the sugar to 3/4 c and it was still plenty sweet. Also , I used soured milk for buttermilk. You need to check on the cake after 35 or 40 minutes, my cake was little overdone in the 45 minutes baking time stated in the directions.
It’s a nice cake, however it’s a little bit “one-note.” A bit of caramel glaze and some chopped nuts would pep this up considerably. I do like that it’s made entirely with ingredients I normally have on hand.
This cake is easy, attractive, and delicious. Just the right amount of cinnamon flavor. It can be made quickly from common pantry ingredients. Mine was a little overdone in the allotted 45 minutes; check yours early. Sometimes a plain cake is just what you crave!