Fluffy and Moist Cinnamon Bundt Cake
If bundt cakes don't always wow you, this one will change your mind. This Cinnamon Bundt Cake is warmly spiced through and through, ridiculously moist, and finished with a sugary cinnamon glaze that drips down every nook and cranny. I brought this to a friend's house recently and it was gone within an hour, no leftovers in sight!
Ingredients
For the cake:
- 1 cup butter, (227g) softened
- 2 cups sugar, 400g
- ¼ cup vegetable oil
- 3 eggs, large
- 2 ¾ cup all purpose flour, 330g
- 1 ½ tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp vanilla extract
- ¾ cup buttermilk
For the glaze:
- ½ cup confectioner sugar
- ½ tsp ground cinnamon
- 1-2 tbsp milk, or cream
Instructions
- Preheat the oven to 350 F. Heavily spray a 10 cup bundt pan with baking spray.
- In the bowl of a hand or stand mixer fitted with the paddle attachment add the 1 cup butter and 2 cups sugar and mix on low-medium speed for 2 minutes.
- Add the ¼ cup vegetable oil and mix again until combined. Then add the eggs one at a time on medium speed, mixing in between.
- In a separate bowl combine the 2 ¾ cup flour, 1 ½ tsp cinnamon, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt and mix lightly.
- In a measuring cup add the buttermilk and vanilla extract.
- Alternate adding the dry and wet ingredients by thirds starting and ending with the dry ingredients.
- Pour the batter into the prepared bundt cake pan.
- Bake for 45-50 minutes or until the cake is set and the sides are pulling away from the pan.
- Cool for 15-20 minutes, then flip the cake over a cooling rack to release and cool completely.
- Make the glaze. Combine the confectioners sugar with cinnamon and cream in a small bowl.
- Mix until a smooth glaze forms and pour over the cake
Notes
STORAGE AND FREEZING
Storing: This cinnamon bundt cake is best kept in an airtight container at room temperature for 3-4 days or wrapped tightly in plastic in the fridge for up to 1 week. Freezing: Double up on the recipe and freeze a bundt cake for later or freeze in individual slices. Wrap tightly with plastic or keep in a freezer bag and freeze for up to three months. Let thaw at room temperature before serving.Serving: 1slice, Calories: 457kcal, Carbohydrates: 61g, Protein: 5g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 332mg, Potassium: 76mg, Fiber: 1g, Sugar: 39g, Vitamin A: 559IU, Vitamin C: 0.01mg, Calcium: 57mg, Iron: 2mg
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