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Cinnamon Crown Cake
This cinnamon crown cake looks impressive but it’s surprisingly easy to make! It's a delicious, moist Bundt cake that's spiced with cinnamon.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup (about 60 g) chopped nuts
- 1/2 cup (40 g) quick cooking oats
- 1/2 cup (100 g) firmly packed brown sugar
- 1/2 cup (127 g) applesauce
- 2 teaspoons ground cinnamon
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Instructions
- Preheat oven to 325°F (160°C). Generously grease a 12-cup Bundt pan and set aside. (I recommend a baking spray with flour.)
- Whisk together the flour, baking powder, and salt. Set aside.
- 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.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Spoon half of the batter into the prepared pan.
- Stir the remaining ingredients into the remaining batter. Spoon over the batter in the pan without mixing the two batters.
- Bake for 1 hour to 1 hour 10 minutes, or until a pick inserted into the center comes out clean.
- Cool the cake in the pan on a wire rack for 30 minutes. Then invert the cake onto a serving plate.
Notes
- Recipe slightly adapted from NordicWare.
- Store cinnamon crown cake in an airtight container at room temperature for up to 3 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
