My idea of a good time? CAKE.
I know this is the second post, and it’s another dessert. I promise I will get y’all some savory recipes soon, but this cake is so drool-worthy. It is a must make for potlucks and celebrations! In fact, stay tuned for a variation of the bundt cake recipe that will be perfect for Cinco de Mayo!
In February, Morgan and I went to Great Falls, South Carolina for an oyster roast. While we don’t live in SC, his parents have a small place down there that we love to go to and get away from the busyness of the city. Not to mention that Elsa GOES WILD when we go because she gets to run off leash the entire trip. Well, one of the neighbors throws an annual oyster roast and so many people from the surrounding community come and enjoy the company, a huge bonfire, and of course all the delicious food.
This year we brought this amazing Cinnamon Bundt Cake with Vanilla Glaze. Then, I topped it with some homemade bourbon brown sugar. It was so well received that this has become my go-to for parties!
Be very careful with this recipe, as overmixing this cake is easy to do with a Kitchenaid mixer. Stand by it and only mix until combined.
Top with anything from candied pecans (or roasted) to caramel and flaked sea salt!
Cinnamon Bundt Cake with Vanilla Glaze
- 2 1/2 cups all purpose flour
- 1/3 cup cornstarch
- 1 tsp ground cinnamon
- 2 sticks unsalted butter room temperature
- 1/2 tsp salt
- 3 cups sugar
- 6 large eggs
- 3 tsp vanilla extract
- 1 cup sour cream
- 3 cups powdered sugar
- 1 tbsp vanilla extract
- 1/4 cup whole milk
Bundt Cake Instructions
Set rack in middle of the oven. Preheat to 350 degrees F.
Spray a 10" bundt pan with baking spray and sprinkle lightly with flour.
In a medium mixing bowl, combine flour, cornstarch, baking soda, and cinnamon.
In a large bowl or Kitchenaid mixer, cream butter, salt and sugar on medium speed, for about 4 minutes, until fluffy. Mix in eggs, one at a time, until well mixed. Add vanilla.
While mixing on medium speed add 1/3 of the dry mixture into the wet ingredients. Add 1/2 the sour cream. Repeat this process until dry ingredients and sour cream are completely incorporated.
Be sure not to over-mix your cake to ensure a lighter and "taller" cake. Minimal mixing will also ensure a beautiful browned color on the surface of your cake.
Pour batter into prepared bundt mold and gently shake to ensure the batter is evenly distributed.
Bake for 1 hr. Use a kebab stick to check for done-ness throughout the cake.
Once the cake is done, place pan on cooling rack and let cool for 20 minutes in pan.
Turn out onto cooling rack and cool completely, about an additional 1 to 2 hours.
Place cake on serving dish and drizzle glaze.
Decorate! I finished mine with a coarse bourbon sugar, but top with your favorite drizzle, candied nuts or coarse sugar!
While the cake is baking, make the glaze.
Sift the powdered sugar in a medium bowl. Add vanilla and milk and whisk until well combined. If too thin, add additional sifted sugar. If too thick, add additional milk, 1 tbs at a time. Set aside.
I hope you all enjoy this fabulous cinnamon dessert!
Tag #withadashofsalt if you try either of these recipes!