Description
This Bundt® cake is all you need to start off your morning right with your favorite cup of fresh-brewed coffee or tea. If you are a cinnamon fanatic, you have to give this recipe a try. This cake has just the right amount of cinnamon flavor and is so soft, moist, and fluffy. You can kick it up a notch and add walnuts or pecans, or better yet, a crumb topping. You can drizzle with simple syrup or glaze or dust with powdered sugar.
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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 10