Sunday, March 3, 2013

Cinnamon Crown Bundt Cake

Number one of two baking projects this weekend. I chose to go with a Bundt (Pronounced B-oo-nt according to My Big Fat Greek Wedding mother. I love that movie.) This was really quite easy and I partially chose it because I had all the ingredients on hand, so I bet most of you would too.

This cake makes for a nice presentation and it tastes great with coffee. Make this on your next weekend for your lazy Sunday Breakie (Breakfast) or make it for a nice breakfast/brunch for others. Enjoy!

Recipe: Cinnamon Crown Bundt Cake


  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 3 eggs, at room temperature
  • 3 teaspoons vanilla
  • 1 cup milk, at room temperature
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup quick-cooking oats
  • 1/2 cup firmly packed brown sugar
  • 2 teaspoons cinnamon
  • 1/2 cup applesauce
  • Confectioners sugar (optional)

Preheat the oven to 350 degrees F. Grease and flour a 10 or 12 cup Bundt pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat butter and sugar using an electric mixer on high speed until light and fluffy. Add the eggs one at a time, beating well after each. Add the vanilla and beat to combine. Alternatively add the flour and milk, beginning and ending with the flour, mixing after each addition until combined. Do not over-mix. Pour half of the batter into the bundt pan.

In a bowl, stir together the nuts, oats, brown sugar, cinnamon, and applesauce. Add the mixture to the remaining half of the batter and stir to combine. Pour the batter into the bundt pan.

Bake 55 to 65 minutes until a toothpick or cake tester inserted in the center comes out clean. Cook cake in the pan for 15 minutes. Invert to remove cake onto a cooling rack. Cool completely. Dust with confectioners sugar if desired. Transfer to a serving plate, slice, and enjoy!

Recipe adapted from

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