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