This Easy Cinnamon Cake recipe is light and wonderful. Prepared from scratch in a bundt pan for a beautiful presentation. Perfect dessert for the cinnamon lover on a Sunday brunch or Easter!
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 this easy cinnamon cake recipe. 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!
Other Simple Bundt Cakes you might like!
Watch the video for this Easy Cinnamon Cake
Simple Cinnamon Cake
- 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
Cinnamon Syrup Glaze
- 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 20 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