Cinnamon Crown Cake

Cinnamon Crown Cake on a pewter serving plate

With even just a short amount of time looking through recipes here on BoB, you’ll see that I have a soft spot for Bundt cakes. I like that they are usually self-contained sweet satisfaction. There’s no icing to toil with making or spreading. Mix it, bake it, and eat it. That is simplicity at its finest.

This Cinnamon Crown Cake is such a wonderful cake that I’ve been making for years. It’s a bit of an odd cake in how it’s mixed. After the batter is mixed, half of it is transferred to the pan. The rest is augmented with a sweet, nutty, oat-y, cinnamon-y addition and then spooned over the batter in the pan. The end result is a lovely, moist cake with a tunnel of fantastic flavor running through it.

slice of Cinnamon Crown Cake on a pewter plate

One of my main baking tips is to gather all of your ingredients before you start baking, and doing so will help you greatly when making this cake. Having everything measured and ready to go will help you speed right along when mixing, dividing, and mixing again.

Speaking of dividing, you don’t have to be overly precise about dividing the batter in half. You can use the eyeball test to do that. Or if you have a kitchen scale, that will make it easier. Just know how much your empty mixing bowl weighs before you get started so you can figure out how much batter to remove initially.

slices of Cinnamon Crown Cake

Despite the extra addition of ingredients to half of the batter, there aren’t many recipes much easier than this one. The added bonus is that the appearance of it makes it seem much more difficult than it really is. I think you’ll find that it is wonderfully moist and just sweet enough not to feel heavy.

This is the the kind of cake that can be enjoyed pretty much any time of day. Need a sweet treat for brunch? Totally works. Want a cake for coffee time or just for a snack? Yep. How about a simple dessert? Absolutely. I’m sure many of you would agree with me that a cake that versatile is a definite winner.

Find more cake recipes in the Recipe Index.

More Cinnamon Desserts

Yield: 12-16 servings

Cinnamon Crown Cake

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes

Cinnamon Crown Cake is a wonderfully delicious cake with a tunnel of sweet, nutty, cinnamon goodness running through it. A great anytime cake!

Cinnamon Crown Cake on a pewter serving plate


  • 3 cups (360g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon vanilla
  • 1/2 cup chopped nuts
  • 1/2 cup (50g) quick cooking oats
  • 1/2 cup (100g) firmly packed brown sugar
  • 1/2 cup applesauce
  • 2 teaspoons cinnamon


  1. Preheat oven to 325°F. Generously grease a 12 cup Bundt pan and set aside. (I recommend a baking spray with flour.)
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the milk, eggs, and vanilla, and mix well.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  5. Spoon half of the batter into the prepared pan.
  6. Stir the remaining ingredients into the remaining batter. Spoon over the batter in pan without mixing the two batters.
  7. Bake for 1 hour to 1 hour 10 minutes, or until a pick inserted into the center comes out clean.
  8. Cool the cake in the pan on a wire rack for 30 minutes. Then invert the cake onto a serving plate.


Recipe slightly adapted from NordicWare.

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Cinnamon Crown Cake

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