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.


  • 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
  • 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


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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