Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 1/2 cup light brown sugar
- 2 tablespoons ground cinnamon
Special equipment needed:
- 10-inch bundt pan
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease the bundt pan with butter or cooking spray.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In another mixing bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture and milk to the butter mixture, alternating between the two and mixing until just combined.
6. In a separate bowl, mix together the melted butter, light brown sugar, and ground cinnamon to create the cinnamon swirl.
7. Pour half of the cake batter into the prepared bundt pan. Use a pastry brush to spread the cinnamon swirl mixture evenly over the batter. Pour the remaining cake batter over the cinnamon swirl.
8. Use a knife or skewer to swirl the cinnamon mixture into the cake batter.
9. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
12-16 servings
Nutritional information:
Calories: 420
Fat: 20g
Carbohydrates: 57g
Protein: 5g
Sodium: 290mg
Sugar: 37g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk for a dairy-free option.
- Light brown sugar can be substituted with dark brown sugar for a deeper flavor.
Variations:
- Add chopped nuts or raisins to the cinnamon swirl mixture for added texture.
- Substitute the cinnamon swirl with a chocolate or caramel swirl for a different flavor.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before mixing to ensure a smooth batter.
- Use a pastry brush to spread the cinnamon swirl mixture evenly over the cake batter.
- Swirl the cinnamon mixture gently to create a marbled effect.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Reheating instructions:
To reheat the cake, place it in the oven at 350°F (175°C) for 10-15 minutes or until warmed through.
Presentation ideas:
Dust the cake with powdered sugar or drizzle with a glaze for a decorative touch.
Garnishes:
Top the cake with whipped cream, fresh berries, or a sprinkle of cinnamon sugar.
Pairings:
Serve the cake with a cup of coffee or tea for a cozy treat.
Suggested side dishes:
Fresh fruit salad or a side of yogurt make great accompaniments to this cake.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked through, increase the baking time by 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before handling food. Store the cake properly to prevent spoilage.
Food history:
Bundt cakes originated in Germany in the 1950s and became popular in the United States in the 1960s. The distinctive ring shape of the bundt pan makes for a beautiful presentation.
Flavor profiles:
This cake has a sweet and spicy cinnamon flavor with a moist and tender crumb.
Serving suggestions:
Serve the cake as a dessert or a sweet breakfast treat.
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