Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
Special equipment needed:
- Bundt cake pan
- Mixing bowls
- Whisk
- Electric mixer
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a Bundt cake pan with cooking spray or butter.
2. In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. In a small bowl, mix together the brown sugar and cinnamon.
6. Pour half of the cake batter into the prepared Bundt pan. Sprinkle the cinnamon sugar mixture on top of the batter.
7. Pour the remaining cake batter on top of the cinnamon sugar mixture.
8. Bake the cake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
For the frosting:
1. In a mixing bowl, beat the softened butter and cream cheese with an electric mixer until smooth.
2. Add the powdered sugar and vanilla extract and mix until well combined.
3. Add 1-2 tablespoons of milk to thin out the frosting to your desired consistency.
4. Drizzle the frosting over the cooled cake.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 1 hour
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 450
Fat: 20g
Saturated Fat: 12g
Cholesterol: 90mg
Sodium: 270mg
Carbohydrates: 65g
Fiber: 1g
Sugar: 45g
Protein: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use coconut sugar instead of granulated sugar for a lower glycemic index.
- You can use almond milk or soy milk instead of regular milk for a dairy-free option.
- You can use margarine instead of butter for a vegan option.
- You can use honey or maple syrup instead of brown sugar for a natural sweetener.
Variations:
- Add chopped nuts or raisins to the cinnamon sugar mixture for added texture.
- Add a teaspoon of pumpkin pie spice or apple pie spice to the cake batter for a fall-inspired flavor.
- Add a tablespoon of instant coffee granules to the cake batter for a mocha twist.
- Top the cake with a cream cheese glaze instead of frosting for a lighter option.
Tips and tricks:
- Make sure to grease the Bundt pan well to prevent the cake from sticking.
- Use room temperature butter and cream cheese for the frosting to ensure a smooth consistency.
- Let the cake cool completely before adding the frosting to prevent it from melting.
- Store the cake in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a cake stand or platter. Dust some powdered sugar on top of the cake for a pretty finish.
Garnishes:
Garnish the cake with fresh berries or chopped nuts.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of milk in the batter.
- If the cake is sticking to the pan, try greasing the pan with more cooking spray or butter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
Food history:
Cinnamon rolls originated in Sweden in the 1920s and have since become a popular breakfast pastry in many countries. This cinnamon roll bundt cake is a twist on the classic cinnamon roll, combining the flavors of cinnamon and sugar in a moist and delicious cake.
Flavor profiles:
Sweet, cinnamon, buttery, creamy
Serving suggestions:
Serve the cake as a dessert or as a sweet breakfast treat.
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