Wealthy vanilla and cinnamon batters swirl collectively to create this showstopping Bundt. With squares of a beloved cinnamon-sugar cereal crushed and blended into each batters and a Creamy Milk Glaze drizzled excessive, we gained’t blame you if this cake turns into each a breakfast and a dessert staple.
Cinnamon Swirl Bundt
Makes 1 (10-cup) Bundt cake
- 1¼ cups (284 grams) unsalted butter, softened
- 2 cups (400 grams) granulated sugar
- 5 massive eggs (250 grams), room temperature
- 1¾ cups (219 grams) plus 2 tablespoons (16 grams) unbleached cake flour, divided
- 1 cup (93 grams) very finely floor crunchy cinnamon sq. cereal* (see Word)
- 1½ teaspoons (4.5 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- ½ cup (120 grams) bitter cream, room temperature
- ⅓ cup (80 grams) entire milk, room temperature
- 1 tablespoon (13 grams) vanilla extract
- 2½ tablespoons (15 grams) floor cinnamon
- Creamy Milk Glaze (recipe follows)
- Garnish: crunchy cinnamon sq. cereal
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Preheat oven to 325°F (170°C).
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-low pace simply till mixed; improve mixer pace to medium, and beat till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one after the other, beating till effectively mixed after every addition and stopping to scrape sides of bowl. (Combination might look a bit damaged at this level, however batter will come collectively.)
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In a big bowl, whisk collectively 1¾ cups (219 grams) flour, floor cereal, salt, and baking soda. In a medium bowl, whisk collectively bitter cream, milk, and vanilla. With mixer on low pace, progressively add flour combination to butter combination alternately with bitter cream combination, starting and ending with flour combination, beating simply till mixed after every addition and stopping to scrape sides of bowl. Switch half of batter (about 3 cups or 714 grams) to a different medium bowl; add cinnamon, folding till effectively mixed. Fold remaining 2 tablespoons (16 grams) flour into remaining batter in mixer bowl.
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Spray a 10-cup Bundt pan* with baking spray with flour. Spoon and unfold about one-third of plain batter (about 1 cup or 230 grams) in backside of ready pan; prime with one-third of cinnamon batter (about 1 cup or 230 grams), spreading into an excellent layer. Repeat process twice with remaining batters. Faucet pan on a kitchen towel-lined counter a number of occasions to settle batter and launch any air bubbles.
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Bake for 45 minutes. Rotate pan, and canopy with foil; bake till a picket decide inserted close to middle comes out clear and an instant-read thermometer inserted close to middle registers no less than 200°F (93°C), 15 to twenty minutes extra. Let cool in pan for 10 minutes. Utilizing a small offset spatula, loosen cake from middle of pan. Invert cake onto a wire rack, and let cool fully.
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Switch cooled cake to a serving plate. Spoon Creamy Milk Glaze over and into grooves of cake. Garnish with cereal, if desired.
Word: We floor our cereal to a fantastic powder or flour-like consistency utilizing a spice grinder after which sifted it utilizing a fine-mesh sieve earlier than measuring. This recipe will nonetheless work if there are bigger items of cereal, however these are inclined to have a chewy texture when baked.
Creamy Milk Glaze
Makes about ¾ cup
- 1¾ cups (210 grams) confectioners’ sugar
- 3 tablespoons (45 grams) entire milk
- 1½ tablespoons (22.5 grams) bitter cream
- ¼ teaspoon kosher salt
