This Simple Cinnamon Cake is light and wonderful. Perfect for the cinnamon lover on a Sunday brunch!
So, I did it again.
Confused the ground cinnamon with ground cumin.
I mean, I didn’t confuse them in terms of not knowing the difference. I just accidentally grabbed the wrong one. Because OMG why do they look so similar? And also, why do I keep housing them next to each other? WHY?
Unlike many successful recipes that have actually originated out of a mistake, cumin cake is not one of them. HA.
I love cinnamon, you guys…it’s one of my favorite smells. Like a moth to flame. Side note: we had fresh apple cider cinnamon donuts last September and I’m still day dreaming about them.
Anyway, I made cinnamon cake. Well, cumin cake the first time. Lol. Cinnamon cake the second and third time.
As the name suggests, it’s a simple cake. It does have a cinnamon syrup glaze, but no frosting, no layers, no mix-ins. I adapted it from all recipes, using butter instead of shortening, and I tripled the amount of cinnamon called for. OF COURSE. That’s the law.
It’s light and wonderful. Perfect for a Sunday brunch or Easter!
Make sure to watch the video to see how easy and delicious it is!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 3/4 teaspoon salt
- 1 1/3 cups granulated sugar
- 2/3 cup unsalted butter , softened
- 2 teaspoons vanilla
- 3 large eggs
- 2/3 cup whole milk
- 1/2 cup granulated sugar
- 1/3 cup water
- 6 tablespoons unsalted butter
- 1 teaspoon vanilla
- 3/4 teaspoon cinnamon
Preheat oven to 350 degrees F. Generously grease and lightly flour a 10-inch bundt pan.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
In a large bowl, beat together the sugar, butter, and vanilla with an electric mixer until smooth and creamy. Add eggs, one at a time, fully incorporating between each one.
Beat in the flour mixture, alternating with the milk.
Pour batter in the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove cake from oven; cool 10 minutes.
While the cake cools, make the cinnamon glaze. In a small saucepan, combine the sugar, water, butter, vanilla, and cinnamon. Heat over medium until sugar is dissolved and mixture is slightly thickened.
Turn cake out onto a wire rack set over a plate. Using a fork, poke holes all over the cake, then drizzle with the cinnamon syrup glaze.
Slice, serve, and enjoy!
adapted from allrecipes.com
Other Simple Bundt Cakes you might like!
Cranberry Orange Pound Cake – Belly Full
Kahlua Coffee Poke Cake – Belly Full
Carrot Bundt Cake – Shugary Sweets
Cherry Almond Bundt Cake – Beyond Frosting