Cinnamon Roll Bundt Cake
About this recipe
Introducing our delectable Cinnamon Roll Cake, a dessert that's not only a feast for your taste buds but also a visual delight. This multi-layered masterpiece features moist, buttery cake separated by layers of irresistible cinnamon swirl.
What takes this Cinnamon Roll Cake to the next level is the luscious Maple Cinnamon Glaze. Drizzled over the top, it adds a rich, maple sweetness that perfectly complements the warm and aromatic cinnamon layers. It's a showstopper, whether for celebrations, special occasions, or indulgent moments. Join us on this baking journey where artistry meets culinary delight, and let's create a dessert that's both visually captivating and indulgently delicious!
Ingredients
Cake Batter:
- 200g unsalted butter, softened
- 250g caster sugar
- 4 eggs
- 250g self raising flour
- 50ml sunflower oil
- 100ml whole milk
Cinnamon Swirl:
- 2 tsp cinnamon
- 1 tbsp brown sugar
Cinnamon Maple Glaze:
- 300g icing sugar
- 3 tbsp maple syrup
- 1 tbsp cinnamon
- 50ml water
Ingredients
Instructions
- Preheat your oven to 180°C (350°F) and lightly grease a bundt cake tin with butter and dust it with flour to prevent sticking.
- In a small bowl, mix the cinnamon and brown sugar for the cinnamon swirl. Set it aside.
- In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy, you'll know its ready when your butter is nearly white.
- Add the eggs one at a time,with a teaspoon of measured flour to prevent curdling, beating well after each addition.
- Sift the remaining self-raising flour into the mixture and fold it in until just combined.
- Mix in the sunflower oil and whole milk until you have a smooth batter.
- Pour 1/3 of the cake batter into the prepared bundt cake tin.
- In a separate bowl, add 1/2 of the remaining cake batter to the cinnamon swirl mixture and evenly pour over the batter in the cake tin.
- Add the remaining cake batter over the cinnamon swirl layer.
- Use a knife or a skewer to create a marble effect by gently swirling it through the batter. Be careful not to overmix; you want a nice marbled pattern.
- Bake in the preheated oven for approximately 40-45 minutes, or until a toothpick or skewer inserted into the center comes out clean.
- Once done, remove the cake from the oven and allow it to cool in the tin for about 10-15 minutes.
- Gently loosen the edges with a knife and then turn the cake out onto a wire rack to cool completely.
- For the glaze combine add the glaze ingrediants add a small amount of water at a time until at correct consistecy.
- Once the cake has cooled, you can dust it with powdered sugar or drizzle with a simple glaze if desired.
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