This Cinnamon Swirl Bundt Cake was requested by Mrs. Janet Bishop, English department, because she found the recipe and thought it would be fun to try.
“It was absolutely, wonderfully delicious! And I can’t believe it is gluten free! The cinnamon is so yummy, and the cake itself is beautiful. Make this if you can!” Mrs. Bishop said.
Cinnamon Swirl Bundt Cake:
Bundt Cake Ingredients:
2 3/4 cup all-purpose flour (gluten free flour, if desired)
2 tsp. baking powder
1 tsp. salt
1 1/2 cup unsalted butter, softened (plus 1-2 tbsp. more for greasing pan)
1 cup sugar
6 eggs
1 tbsp. vanilla extract
2/3 cup milk
Cinnamon Swirl Ingredients:
1/4 cup brown sugar
1 tbsp. ground cinnamon
1 tbsp. milk
To Make:
Preheat the oven to 350°F. Melt 2 tbsp. of butter in the microwave to grease an 8-inch bundt pan. Once greased, coat the butter with a layer of flour, knocking the excess in the trash.
In a medium bowl, combine flour, baking powder, and salt, then set aside.
In a large mixing bowl, cream together the butter and sugar until fluffy.
Add in one egg at a time, mixing after each addition. After the eggs, add in the vanilla and mix until combined.
Sift in the flour mixture and mix on a low speed until almost combined. Then add in the milk and mix until just combined.
In a separate mixing bowl, portion out about 500 grams of the batter (this can be done with a food scale). In a small bowl, combine the brown sugar, cinnamon, and milk until uniform.
Fold the brown sugar mixture into the 500 grams of batter until combined.
Once the two batters are ready, starting with the vanilla batter, pour a thin layer into the prepared bundt pan.
Repeat with the cinnamon swirl batter. Keep alternating between the batters until all of the batter is evenly in the pan.
Bake for 50-55 minutes, or until a toothpick inserted into the middle comes out mostly clean.
Let the cake cool in the pan for about 25 minutes.
To get the cake onto a wire rack, flip the rack upside down on top of the cake, and grab both sides of the rack along with both sides of the pan and flip it over. Then place the rack and the pan onto the counter, and gently lift the pan off of the cake.
Sprinkle some powdered sugar over the cake and enjoy (best served warm).
