Cinnamon Swirl Bundt
Rich vanilla and cinnamon batters swirl together to create this showstopping Bundt. With squares of a beloved cinnamon-sugar cereal crushed and mixed into both batters and a Creamy Milk Glaze drizzled over the top, we won’t blame you if this cake becomes both a breakfast and a dessert staple.
Cinnamon Swirl Bundt
Makes 1 (10-cup) Bundt cake
Ingredients
1¼ cups (284 grams) unsalted butter, softened2 cups (400 grams) granulated sugar5 large eggs (250 grams), room temperature1¾ cups (219 grams) plus 2 tablespoons (16 grams) unbleached cake flour, divided1 cup (93 grams) very finely ground crunchy cinnamon square cereal* (see Note)1½ teaspoons (4.5 grams) kosher salt½ teaspoon (2.5 grams) baking soda½ cup (120 grams) sour cream, room temperature⅓ cup (80 grams) whole milk, room temperature1 tablespoon (13 grams) vanilla extract2½ tablespoons (15 grams) ground cinnamonCreamy Milk Glaze (recipe follows)Garnish: crunchy cinnamon square cereal
Instructions
Preheat oven to 325°F (170°C).
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-low speed just until combined; increase mixer speed to medium, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until well combined after each addition and stopping to scrape sides of bowl. (Mixture may look a bit broken at this point, but batter will come together.)
In a large bowl, whisk together 1¾ cups (219 grams) flour, ground cereal, salt, and baking soda. In a medium bowl, whisk together sour cream, milk, and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl. Transfer half of batter (about 3 cups or 714 grams) to another medium bowl; add cinnamon, folding until well combined. Fold remaining 2 tablespoons (16 grams) flour into remaining batter in mixer bowl.
Spray a 10-cup Bundt pan* with baking spray with flour. Spoon and spread about one-third of plain batter (about 1 cup or 230 grams) in bottom of prepared pan; top with one-third of cinnamon batter (about 1 cup or 230 grams), spreading into an even layer. Repeat procedure twice with remaining batters. Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles.
Bake for 45 minutes. Rotate pan, and cover with foil; bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center registers at least 200°F (93°C), 15 to 20 minutes more. Let cool in pan for 10 minutes. Using a small offset spatula, loosen cake from center of pan. Invert cake onto a wire rack, and let cool completely.
Transfer cooled cake to a serving plate. Spoon Creamy Milk Glaze over and into grooves of cake. Garnish with cereal, if desired.
Notes
*We used General Mills Cinnamon Toast Crunch Cereal and the Nordic Ware Jubilee Bundt Pan.
Note: We ground our cereal to a fine powder or flour-like consistency using a spice grinder and then sifted it using a fine-mesh sieve before measuring. This recipe will still work if there are larger pieces of cereal, but these tend to have a chewy texture when baked.
Creamy Milk Glaze
Makes about ¾ cup
Ingredients
1¾ cups (210 grams) confectioners’ sugar3 tablespoons (45 grams) whole milk1½ tablespoons (22.5 grams) sour cream¼ teaspoon kosher salt
Instructions
In a medium bowl, stir together all ingredients until smooth and well combined. Use immediately.
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