Cinnamon Cake
Updated
Updated
This easy Cinnamon Cake is made from scratch with just a few simple ingredients. It’s warm, light, and wonderful, perfect served for a Sunday brunch, the holidays, or any occasion!
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5 STAR REVIEWS
Cinnamon is one of my most favorite smells and flavors, so it’s no surprise how much I love this cinnamon cake every time I make it. It’s a simple cake with a cinnamon syrup glaze, but no frosting, no layers, no mix-ins. With a lovely warm, cozy taste from the cinnamon and a tender crumb from butter and milk, you end up with a light and wonderful dessert.
I love serving this cake all year round for Sunday brunch, but it’s absolutely perfect for the fall season and any holiday when you need to impress with minimal effort!
Love cinnamon like we do? Don’t miss our cinnamon honey butter and this cinnamon roll quick bread!
Cinnamon Cake
Ingredients
For the Cake
- 2 cups all-purpose flour, , spooned and leveled
- 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
For the Syrup Glaze
- 1/2 cup granulated sugar
- 1/3 cup water
- 6 tablespoons unsalted butter
- 1 teaspoon vanilla
- 3/4 teaspoon cinnamon
Instructions
- 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. (Don't Over-Bake! All ovens run differently, so make sure you check with a tester a few minutes before the end of bake time. If the tester comes out with just a few moist crumbs, it's done.)
- 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!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Proper Storage
- Counter. Leftover cake that has been sliced should be tightly wrapped in plastic wrap and can sit on the countertop at room temperature for 2 days.
- Fridge. Anything more than 2 days on the counter, it will need to be refrigerated for up to 1 week – unwrap and bring to room temperature before serving.
- Freezer. You can extend the life even longer in the freezer. Wrap the cake tightly with plastic freezer wrap and aluminum foil. Properly stored, it will maintain best quality for about 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
More Easy Cake Recipes:
- Shirley Temple Cake
- Pistachio Cake
- Kentucky Butter Cake
- Creamy Coconut Cake
- Strawberry Cake
- Easy Apple Cake
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This recipe was so easy and the cake was perfect.
I’m so glad I found this—my dad loves cinnamon, so he will love this!
I was wondering if adding some chopped pecans would affect the batter or the cooking time? That’s another thing Dad loves. Maybe if they were finely chopped?
You can definitely add in some finely chopped pecans. Enjoy!
Hello, do you expect that this recipe/cake would be sturdy enough for as a layer cake and as a 2-tier cake. Looking for a good cinnamon layer cake for a wedding cake request. Thank you.
Hm. Yes/no. It’s tender, with a fairly solid crumb. But it might not withstand a heavy frosting.
Just made this for our homecoming meal at church tomorrow. I love that it’s super simple and old fashioned, but looks impressive on the cake stand. I broke a tiny piece from the inside of the cake and dipped it in the glaze – so delicious!! I even scraped up the leftover glaze to have with apples or something later, because I couldn’t just toss it lol. Can’t wait to share this with everyone tomorrow…maybe…
The cake I made was excellent. The glazing really made the finish touch to it.
Thank you for this awesome recipe; I am excited to try your recioe but want to ask if I can skip the glazing part as we’re trying to limit sugar intake being young ONCE!!
The glazing seeps into the holes of the cake and helps keep it moist, so it won’t be as good without it. But yes, you can skip it.
Made this with oil instead of butter. turned out perfectly moist with a crispy crust
I love this cake so much I have made it over a dozen times!!! Simple and incredibly delicious!!!
Hi Amy, is this more like a quick bread recipe? I would like to apply this recipe to your cinnamon roll quick bread (cake part). Anything I should pay attention to? Thank you.
No, it’s a cake baked in a bundt pan. This recipe is quite different from the cinnamon roll quick bread. I wouldn’t combine the two.
My kids love this cake! I vary it just a bit by adding brown sugar as well as the granulated :)
I have made this recipe twice now with a bit of a twist. I used the cake recipe and dropped Apple pie filling in places over top of the batter and omitted the glaze. Perfect level of sweetness, cinnamon and apple flavours blending together.
Can I substitute the milk for buttermilk? If so, how should I go about doing so or would the amount used remain the same?
Hi Alyssa – It would probably be the same amount, but I’ve never tested this recipe with buttermilk, so I can’t vouch for results.
This looks so yummy. Could I add apples to it?
Sure!
I made them cupcakes and my people loved them.
I added two pureed apples and substituted the 1/3 cup of sugar for brown sugar and it was phenomenal!
Was looking for an easy cinnamon dessert recipe and thought I’d give this a try. I followed the recipe as is and it was delicious! Thanks for sharing.
Seriously so easy! So good! I have a convection oven and it baked in half the time! I also used a powdered sugar glaze, it was super delicious! Thanks! :D
Can you use 2/3 cup of oil in the cake verses butter?
I don’t own a Bundt pan. Could I make this in a 13×9 pan & adjust baking time?
Yes, instructions are included in the article and printable recipe card.
Wanted to try this recipe-does the glaze become crusty orstay real moist- I was hoping for a harder set glaze-thank-you!
This is more of a syrup than a true glaze. If you want a glaze, I would try using powdered sugar instead of granulated. And make sure the cake is completely cool.
I loved this recipe and it’ll be a keeper. Thankyou
Just lovely! All my guests asked for the recipe.
Served this for a bridal shower and everyone loved it. Simple and delicious – definitely a pleaser for any cinnamon lover.
This was my first attempt at a Bundt cake. I was nervous but it turned out beautifully! I’ve made it twice and it’s consistently good!
Bomb
This was wonderful! Served it for a ladies lunch and everyone loved it.
Great recipe and delicious cake! Used google to convert the cups to grams and just used glaze icing.
So easy and delicious! New family favorite! Thanks for sharing.
This was one of the easiest and most delicious cakes I have EVER made! I used brown sugar instead of granulated, and I also used a loaf pan, and it turned out moist and delicious! I’ll be making this again REALLY soon!
excellent flavor, mine also did not come out well of the bundt pan but I did not flour it like instructed. I bet it would also be great without the glaze
Thank you for this récupérer
I make cake this night, si so Cook
Coco sugar, Rice floor, with margarine and oat milk
I made this for Christmas 2021 and it turned out even better than expected. It was absolutely delicious and I will be making it again next year!
Just wonderful. Served this for a brunch and everyone loved it and asked for the recipe.
This is so delicious!
My family and I loved it!
What an easy to follow and easy to get right recipe! Thank you for sharing it!
this cake sounds delicious. Will try recipe this weekend.
I was wondering if the recipe can be halved and baked (less glamorously, obviously) in a 8” x 8” baking pan. I would like to make it just for myself. Thoughts? Thank you!
Hi Elinor! Without further recipe testing, I’m not sure what the proper conversion would be or if there will be favorable results. So maybe try it? And since you’re halving the batter and using a smaller baking dish, it will typically take less time. So start checking at the 30 minute mark. Let me know if it turns out!
I like to try new recipes. Sometimes it doesn’t turn out well. So read all the reviews to get a clear picture. First, it is delicious. Moist and flavorful. I made exactly as recipe says. I was concerned about the Bundt pan and went with it. I always have trouble with Bundt pan but greased and floured it as stated. It didn’t come out as high as some of the photos but it is a winner.
Do you think this could be made into a loaf cake? Maybe two. Just wondering ? Thank you!
Hi Valerie – I’m sure it could, but without further recipe testing, I can’t say what the proper conversion would be. If you’re dividing the batter between two loaf pans, it will typically take less time. So maybe try it, but start checking at the 30 minute mark. Let me know if it turns out!
We love cinnamon so will give this a try soon. Have you tried it without the syrup? In response to Elinor – what about loaf pan size, freeze extras?
I like this recipe.
sooo good and wasn’t too sweet
OHMAHGOD!! This was heavenly
This is so good! I tried doing a kind of “brigadeiro” with cinnamon in it to top and it was just perfect!!
This cake is so delicious! It is incredibly light and airy and has wonderful vanilla and cinnamon flavor. I followed all the rules of cake making, really creaming the butter and sugar, fully incorporated the eggs one at a time and alternating dry and wet ingredients. I used skim milk and added finely chopped walnuts. I did not do the syrup. This cake is so moist and flavorful it doesn’t need it!
Awesome cake. My family loved it.
Can this be made in a 13×9 pan?
Yes, instructions are included in the article and printable recipe card.
The best recipe!!
OH. MY. GOD. This cake was absolutely AMAZING. Tastes like French toast in cake form!! I’ve literally made it 3x in less than 24 hours. Made the 3rd one tonight for coworkers tomorrow. Made 2 yesterday – one for home, 1 for a coworkers birthday. I used less sugar than called for (and more cinnamon…hehe), and it was just incredible. Wonderful fresh out of the oven, and better the next day, when all the flavors really married together. I am blown away by the simplicity of this cake!!! If you love cinnamon, THIS. CAKE. IS. IT!!
Great instructions, simple to follow-made it several times adjusting Sugar content, with & without glaze
My family & friends loved this Bundt Cake in all forms. The house smells divine. Thank you!
The cake was amazing, very easy recipe.. i substituted the sugar in the cake mix with maple syrup, reduced the butter and used skinny milk.. but it ended up perfect! Thanks for the inspiration
How much maple syrup did you use?
Amazing recipe! My family and I enjoyed it so much! Thank you for sharing such a wonderful recipe with us!
This recipe is amazing!
Was looking for something to bake on Pinterest and this caught my eye. Easy and simple instructions but the only hiccup there was that I don’t usually use cups as the measurements. However, I absolutely love it and rewritten it into my recipe book in grams.
Thank you so much, everyone loves it at our house!
This is my second time baking My daughter loves cinnamon cake. So I wanted to try a cinnamon cake so bad. Then I saw this recipe. The cake came out so good. Even I couldn’t believe I made this. Easy and good recipe
Great cake
This is such an easy mix. It’s also easy to add dried fruits to change it up a little. I’ve made this three times already within 2 weeks, and everyone loves them lol.
I usually don’t have whole milk so I use my skim milk, and change a little out for heavy cream. (I split the last 1/3 cup in half).
Also I have done 2 eggs and one half mashed banana. I used coconut oil instead of butter once too.
Very easy to make substitutions with this recipe.
For dried fruit I used tart dried cherries. They retain plumpness and bake well.
I have not made this with a Bundt pan, but I’ve always made 24 cupcakes instead. Delicious!
Do you think I can substitute whole milk for almond milk?
Without further recipe testing, I can’t say for sure, but I think it will be fine. Keep in mind, it will lend a different flavor to the final product. Hope it turns out!
This was sooo good! I bake often & this was definitely one of my favorite cakes ever!
Just made this. Taste delicious but was wondering if I made it in a 10” round tube cake pan would that change anything? Used Bundt pan and……half cake stuck inside pan. So got it all out and put it in a bowl drizzled glaze on top. Does not look so good but taste delicious!
Hi Rosanne – the key to any bundt cake not sticking is 1) using a nonstick bundt pan 2) greasing it with butter and dusting it with flour, and 3) allowing the cake to cool completely before removing it (except for this particular cake, you want it warm to absorb the glaze.) Not sure if you followed these instructions. I’ve never made this cake in a tube pan, so I can’t vouch for the results, but you can certainly try it!
Simple recipe. Easy to make! Tastes simply amazing. I didn’t add the glaze and it’s perfect!
Made this cake exactly as written and it turned out wonderfully!!
Can this be adapted to loaf pans , just moved so Bundt pan MIA is so would the cooking time be the same ?
Yes, instructions are included in the article and printable recipe card.
Turned out perfect
Waiting for it to cool down
Not making the glaze as I am afraid it will be too sweet
Oh my goodness, this looks absolutely divine!! I feel like it’s rare to see just cinnamon flavored cake (usually its apple cinn, pumpkin cinn…) so I’m excited to try this!! It would be interesting to see how different varieties of cinnamon tastes in this recipe. Definitely pinning for later, thank you for sharing!!!!
Thank you for the recipe . :)
Easy recipe i happened to have some left over chai tea so replaced the water for the chai.
I cant wait its in the oven now.
This cake was really good! It was overall an easy and very tasty recipe that would be perfect for the Autumn or Winter Holidays! I highly recommend it.
I waited just a little more then 10 minutes to take the cake out of the pan but only half came out leaving the top half in the pan?It’s a mess but tastes great….
If I use 2% milk instead of whole milk should I reduce the amount if milk? I dont have whip cream or pudding, what are my options ?
Nice cake recipe………….keep posting such mouth watering cakes.
I didnt have whole milk so i used whipped cream n water n i added a 1/4 tsp of vanilla pudding mix for moistness. Then I got to thinkn…next time im gonna try butterscotch pudding mix hhhhmmmm. Anywho hope my cake comes out ok cause i also forgot to flour my pan i dont have anything in this house but it’s my daughter’s birthday…wish me luck??
I love to make bunbt cakes or any cake for that matter but I do prefer pie personally. I have although for years substituted mayo for the eggs AND oil (since that is all mayo is) and I have also substituted applesauce instead of using oil. My cakes have always turned out very good. I love this site however
I made these today but as “baked donuts” in my NEW donut pans. Baked for about 20 min at 375…..then drizzled with the syrup glaze. Awesome and very moist.
Well…I forgot to flour the pan uuggh. I hope it comes out of the pan?
hey! I was wondering if the calories are for the whole cake? or for just one slice ? please let me know!
One slice :)
Hi! This looks so delicious! Can you substitute a gluten-free flour mix for the regular flour?
I used 1 cup almond flour and 1 cup of a commercially blended gf flour. I also used 2% lactose free milk and some vegan butter subs. It came out delicious!!!
However due to the heaviness of the almond flour it didn’t come out perfectly clean. Or rise super high. If using almond flour again, I might add or sub some whipped egg whites to make it lighter.
Such an easy fool proof cake! So yummy exactly as the recipe states. Glaze is heavenly.
Just one question; could I make this in a loaf tin?
I made this cake today for a snack around the house. It is delicious. The recipe is easy to follow.
I made this cake few times now, and every time i make it people like it soooo much
The texture and the taste are both soooo good
Thank you for the recipe
This cake was delicious-I got a late start to baking so I didn’t end up making tbe glaze. The cake was still good without it, I can’t imagine how great it would be with the cake. Has anyone found it too sweet with the glaze? Thanks for the great recipe!
I like your cinnamon cake’s moisture, I hope I can achieve just the same! When I make and send this cake to my sister, Im sure she’s going to ditch her diet pills. Lol!
Thank you for this beautiful recipe, I loved it and the 2nd time I added raisins and wow really nice.
I made it today and it turned out sooo yummy
Thank you for the recipe
But it got teared when i tried to take it out of the pan is it supposed to be that fluffu ?
Cakes typically don’t release smoothly from a bundt pan due to 1) not greasing/flouring the bundt pan thoroughly, and 2) not letting it cool long enough after baking.
I loved this cake, but I didn’t see any nutritional info. I know it is cake & I shouldn’t even eat it, but it helps me make choices if I know how many carbs. And the cake is still great without the glaze, I might try just drizzling some icing over it.
I made with skim milk and without glaze but was 275 calories, 11.5 grams of fat, 40 grams of carbs, and 4.1 grams of protein per 1/12 cake as a serving.
Love the recipes Added walnuts and apples it was delicious thank you easy and helpful
I’m new to baking… I tried this recipe and my cake fell! What are the main reasons for this? I tried the outside that fully cooked and it’s delicious so I’ll be trying again ASAP! Just need to know what could’ve happened to try to prevent it next go round.
Hi Shelby! Sorry that happened. I really couldn’t say, since I’m not in the kitchen with you, but if you Google “reasons a cake will fall” you might get some explanation.
I think it’s probably because I tried to cook dinner in the area at the same time… I didn’t even think about it! We’re snowed in today so I’ll be trying this again in a few hours! Thanks!
Got any nutrition info? I don’t want to go overboard
Followed it exactly with one exception, which was that I used oat milk. It’s delicious! It has a very delicate cinnamon touch. Very springy.
For those of you who are skipping the glaze, I think that’s a mistake. The glaze gives it that concentrated buttery, vanilla, cinnamon scented finish and extra moistness. This one’s a keeper.
Is it 1 tbsp and 1/4 tsp for cinnamon. I dont have 1/4 tbsp measuring cups.
Nevermind I was looking at a different recipe. I see 1 tablespoon. Thanks. Trying it out now. I will update once I finish.
My wife and I made this recipe tonight using our brand new KitchenAid stand mixer (weeeeee!) and it turned out DELICIOUS! I found it randomly on the internet and we just happened to only have 3 eggs and it’s a pretty easy recipe so it seemed perfect. The only ingredient substitution we made was to use vanilla extract paste instead of liquid vanilla extract, but I don’t think it made much difference. The cake baked up perfectly. I should have watched your video first as I cooked the syrup until is really started thickening and I think it became too thick. Excellent recipe with excellent results! Thanks Amy
I love this cake, it tastes delicious. The only trouble is it wouldn’t come out of my new bundt tin bought specially. I did grease it but not enough I think.
The cake is lovely and light and us great eaten with natural yoghurt or ice cream.
I’ll be trying again soon for a perfect specimen.
I made this for my 38 year old son. He went nuts over it and said it had to go into the “Black Book of Recipes” we have. He has eaten 3/4 of the cake since yesterday. I cannot eat it as I am on a Keto diet, unfortunately. Anyway, my son loved the cake and considers it fabulous.
How can I divide this recipe in small batches?
Do I use vanilla extract?
yes.
The cumin must have been a shock to the system. Have you tried any variations of this cake with apples or apple butter? It seems like it would be a possible mix in- apple variety dependent, I’m thinking they should be fairly mashed up . I might try it, but was leery to switch anything on the first attempt.
Nope, I don’t mess with perfection. HA!
What is 1 1/3 cups granulated sugar?
I cannot understand the measurement..
1 and 1/3 cups.
Made this after dinner and hubby loved it. I was thinking how good it would be with cinnamon ice cream. It’s a great fall treat and would be great as cupcakes for the kids. I may use brown sugar next time just to see if it adds anything.
Hi, I want to make this cake for my family for Thanksgiving dinner tomorrow. Should I make it tonight or make it tomorrow morning?
Either. Fresh is always best, but you can make it the day before if you want.
Hi
Can I substitute oil for butter?
For optimal results, you need to use the butter.
This looks delicious! I forgot the milk in mine ??guess trying to make it this late to avoid kids asking every min wasn’t the best of ideas haha hope it is still good though just gonna be quite dry. Thank for the recipe!
I really like this cake recipe. I loved it because you have done a good variation using cinnamon that is very healthy ingredients. I have a question to ask, Should we use full cream milk or condensed milk or plain milk to cook this recipe?
Please answer!
whole milk is listed in the ingredient list.
Has anyone baked this using a 9×13 pan? I loaned out my bundt cake pan and would like to still make this in the next few days.
me too :(
https://www.thekitchn.com/can-you-bake-a-bundt-pan-recipe-in-a-regular-pan-236652
Thanks, Vicki!
Hi! I made this Simple Cinnamon Cake with given proportions n it turned out amazing. It’s texture was great. Only I found it too sweet after using glaze. Sugar quantity in glaze shld be less…I feel so. Baking time n temp is also perfect.
Cumin cake. Lol. Too funny! Reminded me of the time I grabbed the bottle of ground cloves instead of chili powder (the color is very similar). Cloves in pumpkin bread is great…not so good in taco meat! Definitely wouldn’t start a new trend. Ugh.
Cinnamon is one of my very favorite smells & tastes also. One day I discovered Vietnamese cinnamon and it has an even richer cinnamon smell. Yum! Your cake sounds delicious! Will have to give it a try…
I don’t know what I did wrong. I followed the recipe to a T except I divided the mix into 2 bundt pan so I could give some to the neighbor. It was very crumbly and stuck to the pan. It tasted very good but by the time I fought with it to get out of the pan’s they weren’t very pretty lol Maybe it’s because my stove is trying to quit. I don’t know. Thanks <3
The “except” part is most likely the problem. You divided the batter, but still cooking at the same temp and amount of time, would dry out the cake.
Your post brought back an old family memory. My sister, as a teenager, accidentally put cumin instead of cinnamon in an apple pie. She’s now in her 50s, but still being teased about it.
Ha! I love it.
Does it have to be unsalted butter?
For optimal results, I would. But if salted butter is all you have on hand, that’s fine…just cut down the added salt from 3/4 teaspoon to maybe 1/4 teaspoon.
I have a mini bundt cake pan that makes 6 at a time. Do you think this recipe would work using it?
I’m sure it could, but I can’t promise optimal results. The length of time will probably need to be adjusted. I would Google for something like “convert large bundt recipe to mini bundts” or “baking conversion chart”
Thank you so much. Gonna try this recipe today. It looks delicious! ?
Loved it.
Getting ready to make this recipe, but my baking powder has expired. Would it be okay to use self-rising flour instead of all-purpose and omit the baking powder and salt?
Hm. Most self rising flour will work fine in recipes using about 1/2-1 teaspoon baking powder per cup of flour, but not more. Since this recipe calls for 1 tablespoon of baking powder, it’s not ideal. You could try it, but I wouldn’t recommend it for optimal results.
Made this over the weekend. Big hit!! Thank you for another great recipe.
Wow Amy! I made this tonight so I can’t taste it til tomorrow but it turned out so lovely! The smell in my kitchen is divine! My husband is very excited to try it! I put all the ingredients in with also a tad bit of nutmeg and a cup of raisins. I made it in 2 loaf pans (1 lg and 1 smaller one) I have a bundt pan but it seems like I’m always making bundt cakes since the grands like my “donut cakes?” So I decided to be different this time. I took pictures to post but not too sure how to do that here. I’ll try because I think it helps others to see what can be done.
Thanks for sharing a great recipe!
Hi Gail! There’s no way to post your photos here, but you could share them on Instagram and tag my page, or share them to my Facebook page wall. Love you were able to convert it successfully to suit your needs!
My husband and I gobbled up one of loaf cakes and I have the other loaf in the freezer. I just had to tell you it was very VERY delicious! Loved every morsel! Thank you Amy!
How about a PIN button? TY
There are several ways to pin my content. You can hover over any of the images for a pin option, click on the orange pin icon at the top or bottom of each post, or install the Pin It bookmarklet into your browser.
Instead of using only cinnamon as main ingredient I used Speculoos spices. Speculoos is a Belgian specialty of caramelized biscuits containing a mixture of spices: cinnamon, coriander seeds, nutmeg, anise, chilli pepper, cardamom and sugar. The cake was really delicious.
Looks delicious!! Any idea how many calories per serving?
I have tried to be added to your e-mail listing to no avail…..my name and email addy are the same but it keeps coming back as an invalid email? I’ve had email 10 yrs +….. What can I do to be added? Thanks in advance!
Absolutely delicious ! Made this today…perfect recipe
I made this today and it was sooo good! Great recipe!!
Making it now love pintrest it has been a lifesaver for me to read all these ..wonderful reciepes from everyone.thank you all.
Can you substitute the whole milk with unsweetened almond milk or 1% milk?
Hi Sandy – you could try it, but the cake probably won’t come out as tender.
Yes. I made it with Organic SKIM Milk ..and was Awesome!! Be sure to grease pan a lot !! I did not stuck a little..But still Delicious!M
I don’t own a bundt pan. Can I use a loaf pan or square pan? And would this change the baking time?
Bundt batter baked in a non-Bundt pan will definitely require different baking times. I have only made this in a bundt pan, and therefore recommend that for optimal results, but this is a great article to try and figure out how to alter it https://www.thekitchn.com/can-you-bake-a-bundt-pan-recipe-in-a-regular-pan-236652 thanks!
This cake is heavenly. Between myself, daughter & 2 of her kids, we gobbled this cake cake down in one setting. Lol
Can’t wait to try this! Sounds delicious!
Thanks, Aimee!
Would it be possible to add apples to the cake?
Looks fantastic! (I’m cracking up about the Cumin. Did you taste it?)
Yes! It was terrible. HA.
My husbands grandmother was famous for her cinnamon rolls. She made a batch to take camping……unfortunately, she grabbed the chili powder instead of cinnamon! P.S. I’m making this cake as I write this for Easter dinner!
Ha! It happens to the best of us!
What a beautiful, simple, classic cake recipe. YUM.
With what can I substitute the eggs ?
Made it. Loved it. My search is over!! THIS IS A JACKPOT!! Thanks for sharing. 5 stars, 2 enthusiastic thumbs up!! And a happy family ?
My family loved this cake. My only suggestion would be to leave it to cool longer than 10 min. My cake got stuck in the bundt dish. My husband voted it a “10”. Everyone loved the cinnamon flavor