Sunday, 11 March 2012

Danish Cinnamon Swirl Bundt Cake



This weeks post continues the odyssey of the bundt tin, after a busy couple of days I finally got round to baking. The recipe includes sour cream which helps to create a moist tender crumb, I did however get a bit worried that this cake might stick in the tin despite spraying with a vegetable oil spray but I managed to get the cake out with a sharp inversion. The resultant cake is tasty and has a lovely cinnamon swirl.

Ingredients

  • 3/4 cup vegetable margarine
  • 1 1/2 cups granulated sugar
  • 3 eggs - free range
  • 1 tsp vanilla paste
  • 1 cup sour cream
  • 2 1/2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp bicarb
  • 2 tbsp ground cinnamon
  • 1/2 cup demerara sugar
Method
  • Pre heat your oven to 180c
  • Oil your bundt tin
  • Mix the ground cinnamon and demerara sugar together in a separate bowl
  • Cream your margarine and granulated sugar
  • Now add all the other ingredients and mix well in your mixer
  • Now pour half of the mixture in your prepared tin
  • Sprinkle the cinnamon sugar on top
  • Now top off with the rest of the mixture and level.
  • Bake for approx 45-60 minutes until golden and fully baked when tested with a skewer
  • Cool in tin and then tip out until a wire rack
In celebration of all things Bundt, I'm joining in National Bundt Day Uk from Dollybakes





3 comments:

Jaime said...

Love how simple this recipe is and how delicious it sounds. Cinnamon is so great in baking.

Dragons1lk said...

That looks fab.........I have a bunt tin and am not afraid to use it ;)

Susan's blog said...

That looks delicious! xxx

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