Tuesday, November 24, 2009



I love Bundt cakes! They are easy to make, very quick and ingredients are usually already awaiting in your pantry.
I have 3-4 recipes which I make from time to time. They are tested many times by my family and my friends. If you are going to bake something for the 1st. time, I would also suggest to start your experiment with Bundt-cake. 

Recipe is shared by VSEWARD (CHEF-V) in Recipezaar forum.

You will need a bundt-cake pan.

2 tsp. ground cinnamon
1 cup white sugar

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 kosher salt
1 (2 sticks) cup unsalted butter, at room temperature
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 tsp vanilla extract
1 cup, regular sour cream, at room temperature

Preheat oven to 325 F. I preheat it to 350 F usually.

In a small bowl, combine 1 cup of sugar and 2 tsp of cinnamon. Mix together really well and set aside.

Generously spray a 9-inch Bundt pan with Pam. I use the shortening and cover all the nooks and cranies and a tube with my fingers.

Gently dust the entire inside of the pan with the sugar  and cinnamon mixture. You should use 1/4 cup of sugar, evenly coat the inside surface of the pan, including the tube. Set aside the remaining sugar-cinnamon mixture.

Sift together flour, baking powder, baking soda, and salt. Set aside.

Beat just the butter in a medium speed for one full minute. Add the white sugar and mix for 3 minutes, scraping the sides of the bowl. Mix until white and fluffy. Add the brown sugar. Mix for 2 minutes until mixture looks light brown and uniform in color. Add eggs-one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternatively with the sour cream;beat well.

Spread half of the batter into prepared pan. Sprinkle  with 1/4-1/3 of cup of the cinnamon sugar mixture over the batter. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over top.

Bake in preheated oven for 55-65 minute. My baking time was 50 minutes. Check the cake with the toothpick. Allow to cool for 10-15 minutes on the wire rack and then invert the cake on the wire rack to cool completely.

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