How to make Cinnamon Spiced Bundt Cake
Hi today I am gonna be showing you how to make a Cinnamon Cake. The Bundt tin is probably one of my favourite, it can make any simple cake look pretty when you don’t have time to ice it. I have had tonnes of unpleasant experiences when the cake sticks, but if you follow my instructions carefully hopefully you can avoid having any disasters. Thats why greasing your pan with butter or oil and then covering that in flour is probably one of the absolute most important things. Its really simple and can be very easy if you need a quick recipe for bringing desert anyones house. I decided just to finish it off with a icing sugar coat and then made a small apple rose for the centre. I should be putting up instructions for making them later so keep your eyes out for that. I use my whisk attachments on my magimix but preferably I would use a Kenwood Chef or other cake maker with a whisk attachment. When you guys try this out remember to tag my Instagram (@sajanskitchen) in the post because I love to see your creations. Sajan
- 1 tsp nutmeg
- 2 tbsp cinnamon
- 175g Self – raising flour
- 1 tsp Baking Powder
- 175g Caster sugar
- 175g Soft margarine
- 3 eggs
- 1) Preheat the oven to 190°c (fan 180°c)
- 2) Cream the Butter and Sugar until light and fluffy. Creaming just means mixing the butter or sugar until it becomes light and fluffy with a pale colour. Normally you will feel like turning it off when its just mixed but the longer the better. Well creamed butter and sugar can mean a luscious light and fluffy cake.
- 3) Add the eggs and incorporate into the mixture. I normally do this in almost thirds and just give it a short mix so that you reduce the risk of curdling.
- 4) Sift the flour into it and mix into the batter. When all of the ingredients are combined and you have a nice pale yellow mixture turn off the mixer and don’t be tempted to overmix as it will curdle. If it curdles it will look like there are small lumps in a greasy solution. If it does curdle don’t panic. I find mixing it a bit more with half a teaspoon of milk and a pinch of sugar will sorta help and you can still get away with it, it just wont be as light and fluffy.
- 5) In a separate bowl mix the cinnamon grated nutmeg and a 2 tablespoons of boiling water until a paste.
- 6) Mix the cinnamon paste and batter together until mixed fully.
- 7) Melt some butter or Oil and brush it to cover the inside of your Bundt tin. I use a silicone one but if you have one or are buying one I would recommend a metal one. Once you have covered the inside with butter or oil sift flour into it and turn your tin sideways, spinning it until the flour is covering the whole tin. It may seem a bit excessive but it will mean you can get a whole cake out.
- 8) Pour into the Bundt tin and bake for around 40 minutes on 190°c (fan 180°c). If the crust is burning take it out and use a cocktail stick or skewer to pierce a small unnoticeable hole. When you pull out the stick if it is cooked it should come out dry and with no sticky stuff or raw batter left. If its not done put it back in and if it isn’t done after 40 minutes put it in the oven in 5 minute intervals until its comes out dry.
- 9) Let the cake cool slightly but whilst it is still warm use a butter knife to take the cake away from the tin and then tap the bottom of the tin until the cake comes out. If it cracks don’t panic you can always try and put it together and when you put the sugar over the top no one will notice.