Cinnamon Infused Buttery Bundt Cake
Indulge in the rich, buttery goodness of this cinnamon-infused bundt cake that will leave your taste buds tingling with delight. The warm syrupy topping adds an extra layer of sweetness and flavor to this delectable dessert.
95 min
easy
14 servings
321kcal
calories
41g
carbohydrates
54mg
cholesterol
16g
fat
1g
fiber
4g
protein
6g
saturated fat
284mg
sodium
27g
sugar
0g
unsaturated fat
Ingredients
240 grams all-purpose flour
15 ml baking powder
5 grams ground cinnamon
4.5 grams salt
320 grams white sugar
150 grams shortening
7.5 ml vanilla extract
3 large eggs
150 ml milk
100 grams white sugar
80 ml water
85 grams butter
5 ml vanilla extract
3.75 grams ground cinnamon
Directions
Step 1
Prepare all the ingredients for the cake.
Step 2
Preheat the oven to 175 degrees C (350 degrees F). Grease and lightly flour a 25 cm Bundt pan.
Step 3
In a bowl, combine the flour, baking powder, cinnamon, and salt.
Step 4
Using an electric mixer, beat the sugar, shortening, and vanilla until the mixture is light and fluffy.
Step 5
Add the eggs one at a time, beating for at least 1 minute after each addition.
Step 6
Gradually beat in the flour mixture, alternating with the milk.
Step 7
Pour the batter into the prepared pan.
Step 8
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9
While the cake is baking, prepare the syrup: In a saucepan over medium-low heat, combine the sugar, water, butter, vanilla, and cinnamon. Cook and stir until the butter melts; keep warm.
Step 10
Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully invert the warm cake onto a serving plate or cooling rack.
Step 11
Use a fork to poke holes around the top of the cake.
Step 12
Pour the warm syrup over the top and sides, ensuring it seeps into the holes. Serve after about 30 minutes, while still warm.