Sorry for the delay in posting recipes. I’ve been working on something for the past four weeks I haven’t told you about yet. It’s our local Farmers Market. I’ve been selling my baked goods every Saturday for the past four weeks. It’s actually going really well. I was so nervous the first couple of times wondering if I made enough, or if I made too much, are my prices too high or too low. I was driving myself crazy! I finally calmed myself down and gave up my control to God. I knew I could tweak it week to week so I decided I would just enjoy what I was doing and take the opportunity to meet a lot of great people.
I love bundt cakes but don’t make them very often because sometimes by the time the cake is done all the way through, the outside is way too dark and tough. When I found this recipe at Lick The Bowl Good I was intrigued by the name. I like snickerdoodle cookies and love cinnamon and sugar together, so I thought this cake would taste really good if it would bake without the outside getting too dark. It came together really easy and baked up beautifully! The cake itself was a moist, dense cake with a wonderful flavor that also had a brown sugar and cinnamon streusal inside. The outside had a coating of cinnamon and sugar which, I think was the star of the cake. It gave it that extra hit of sugar and cinnamon and then on the top, which will be the bottom when you turn it over, created a sugar and cinnamon crust that gave it a little crunch. So good! I think this is great for breakfast or dessert.
Ingredients:
1 teaspoon ground cinnamon
1/2 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature
Cinnamon Streusel Swirl:
1/2 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 Tablespoons unsalted butter, melted
In a small bowl, combine the 1/2 cup of sugar and 1 teaspoon of cinnamon. Mix together really well and set aside. In another bowl mix all ingredients for the cinnamon streusel mixture and set aside. Preheat oven to 325F. Generously spray a 9 inch Bundt pan with a nonstick baking spray with flour, be sure to cover all the nooks and crannies, as well as the center tube. If you don’t have baking spray with flour, you can grease the pan with shortening. Liberally dust the entire inside of the pan with the sugar and cinnamon mixture. Try to evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside. Sift together the flour, baking powder, baking soda and salt. Set aside. Beat just the butter on medium speed for one minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well. Spread half of the batter into the prepared pan. Sprinkle the cinnamon streusel mixture on the cake being careful to keep it off the edges of the pan. Spread the rest of the batter onto the streusel topping. Sprinkle the top of the cake with the sugar and cinnamon mixture. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
