Sunday, December 5, 2010

Cinnamon Swirl Bundt Cake

In my opinion, I think in order to be a good cook or baker you need to be really good at following directions. If you don't then you can pretty much guarantee that the recipe will turn out horribly. In baking it's especially important to follow the recipe. I think it has something to do with dealing with sugars, flour, butter, and measuring exactly. Well, this happens to be one of those occasions where I read the instructions, but I didn't properly follow them. However, my inability to follow instructions turned out perfectly. Okay, I did try to take out the cake too early from the bundt pan thus messing up the cake aesthetically. But, when I took a bite out of that cake it was so moist and the crumbly cinnamon part of the cake (one part I messed up) was wonderfully tasty. I've been wanting to make a cinnamon cake or a cinnamon coffee cake and this recipe definitely hit the spot. It was very moist, filled with plenty of cinnamon, and it was deeeelicious. Thanks to divine-baking for the recipe! Enjoy!

1 cup sour cream
3/4 cup butter
1 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
3 eggs
1 1/2 tablespoons ground cinnamon
¾ cup dark Brown sugar

First thing in the morning, I took out the butter and 3 eggs in order to let it come to room temperature. The recipe didn't call for this, but since Barefoot Contessa always thinks it's a good idea I decided to go for it. When I was ready to start baking I preheated the oven to a 400 degree temperature.
I took the 3/4 cup of brown sugar (I used light brown) and cinnamon and 1/4 cup of white sugar. Mix together and set aside.

Next, I took my mixing bowl and put the 3 eggs along with 1 1/2 cups of sugar and mixed well. Then, I added the sour cream and butter. Mix well. I had placed the flour, baking powder, and baking soda into a small bowl. Now, gradually add the flour mixture into the mixing bowl. Mix well. Add the vanilla and nuts (I omitted the nuts). Stir well. Okay, this is where I messed up. I ended up adding an additional 1/4 cup of sugar into the mixture. Take your lightly oiled bundt pan and pour half the batter into it. Now, this is the second part where I messed up. You are supposed to pour the entire cinnamon mixture onto the batter. And, then pour the remaining batter on top. Well, I poured half the cinnamon mixture onto the batter, poured the remaining batter on top, and then added the remaining cinnamon mixture on top of that. I'm really glad I did that, because it had a nice crunchy topping. Cook the cake for 8 minutes at 400 degrees and then turn the temperature down to 350 degrees and cook an additional 30 minutes. Well, it ended up taking me an additional 50 minutes to cook the cake. Not 30 minutes. I had to stick a toothpick in it to make sure it came out clean before I took it out of the oven.
The third part where I messed up was removing the cake from the bundt pan before it properly cooled. So, make sure that you remove it from the pan after it's cooled completely.

Now, you can make the icing to go on top of the cake if you so desire. To make the icing take 4 cups of powdered sugar and 3-8 tbsp of milk. Gradually add the milk a tablespoon at a time until it reaches the consistency and taste that you like. Pour onto the cake. I ended up using about 3 1/2 cups of sugar and about 5 tbsp of milk.

(Click here for printable recipe)

1 comment:

  1. yum! i would definitely like a bite of that for breakfast right now!