Cinnamon Bundt Cake
This elegant looking cake is my ideal morning tea situation. It’s a bit like a muffin, only instead of a patty pan you get a gorgeous, sculptural slice. It’s really yummy with baked apple pieces or chunky apple sauce mixed through right before baking or served with caramelised banana if you want to tart it up for dessert.
By Kirsten McKechnie
3 cups of flourIngredients:
1 1/2 tsp baking powder
1/2 tsp salt
2 tsps cinnamon
250g unsalted butter
1 2/3 cups caster sugar
1 1/2 tsp vanilla
1 cup milk
1/4 cup yoghurt
1/4 cup vegetable oil
1. Carefully butter and lightly flour a large bundt pan. Preheat the oven to 160°C.
2. In a large bowl, whisk together the flour with the baking powder, salt and cinnamon.
3. In the bowl of a stand mixer, beat the butter and sugar with the paddle attachment until lightened in colour and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
4. In another bowl, whisk the milk with the yoghurt and oil.
5. Take it in turns to beat the flour and the liquids into the butter and sugar until it is all just combined.
6. Pour/scrape the mixture into the pan, tapping the pan on the counter to release any air bubbles and then place into the oven to bake for about an hour or until a skewer can be inserted and pulled out with only a few crumbs clinging to it.
7. Let the cake rest in the pan for 15 minutes before gently tapping it on the counter again and inverting the cake onto a wire rack to continue cooling for another hour.