The rich lines of vanilla and cinnamon rotate together to create this show bundt. With the squares of a beloved cinnamon cereal caves crushed and mixed both in jokes and in a creamy milk glaze stripped over the top, we will not blame you if this cake becomes both a breakfast and a point stopped by dessert.
Swirl Bundt cinnamon
Create 1 (10 cup) Bundt Cake
- 1 camera cups (284 grams) not salty butter, softened
- 2 cups (400 grams) granulated sugar
- 5 large eggs (250 grams), ambient temperature
- 1 range cups (219 grams) plus 2 tablespoons (16 grams) flour of unfue cake, uniform
- 1 cup (93 grams) Square cinnamon cereals very finely ground* (see note)
- 1½ spoons (4.5 grams) Kosher salt
- ½ teaspoon (2.5 grams) Sodium bicarbonate
- ½ cup (120 grams) Acid cream, ambient temperature
- ⅓ cup (80 grams) whole milk, ambient temperature
- 1 table spoon (13 grams) Vanilla extract
- 2½ spoons (15 grams) Cinnamon on the ground
- Creamy milk glaze (follows the recipe)
- Gasket: crunchy square cinnamon cereal
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Preheat the oven to 325 ° F (170 ° C).
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In the bowl of a support mixer equipped with a palette attack, beat the butter and sugar at medium-low speed until they combine; Increase the speed of the medium mixer and slam until soft, from 3 to 4 minutes, stopping to scrape the sides of the bowl. Add the eggs, one at a time, beating until it is well combined after each addition and stopping to scrape the sides of the bowl. (The mixture may seem a little broken at this point, but the batter will meet.)
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In a large bowl, beat together a flour, ground cereals, salt and baking soda. In an medium bowl, beat acidic cream, milk and vanilla together. With a low -speed mixer, gradually add the flour mixture to the butter mixture alternately with the mixture of sour cream, starting and finishing with the flour mixture, beating until they combine after each addition and stopping to scrape the sides of the bowl. Transfer half of the batter (about 3 cups or 714 grams) on another medium bowl; Add the cinnamon, bending until well combined. Fold the remaining flour 2 tablespoons (16 grams) in the remaining batter in the mixer bowl.
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Spray a 10 cups Bundt* with oven -shaped spray with flour. Spoon and distribute about a third of simple batter (about 1 cup or 230 grams) on the bottom of the prepared pan; Top with a third of the cinnamon batter (about 1 cup or 230 grams), spreading in a uniform layer. Repeat the procedure with remaining clains twice. Tap a pan on a kitchen batch for cooking a few times to arrange the batter and release air bubbles.
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Cook for 45 minutes. Turn the pan and cover with a sheet; Cook until a wooden pick inserted near the center comes out clean and an instant reading thermometer inserted near the center registers of at least 200 ° F (93 ° C), 15-20 minutes more. Leave to cool in a pan for 10 minutes. Using a small offset spatula, loosen the cake from the center of the pan. Invert the cake to a wire rack and let it cool completely.
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Transfer the cooled cake to a serving dish. Creamy milk glaze by spoon over and in cake grooves. Garnish with cereals, if desired.
Note: We ground our cereals with a fine powder or a consistency similar to flour using a spice grinder and then sifted using a fine -measured sieve before measuring. This recipe will still work if there are larger pieces of cereals, but these tend to have a rubbery consistency when cooked.
Creamy milk glaze
About ¾ cup does
- 1 range cups (210 grams) Sugar of the pastry chefs
- 3 spoons (45 grams) whole milk
- 1½ spoons (22.5 grams) Acid cream
- ¼ teaspoon Kosher salt
