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Cinnamon Bundt Cake

The one you put on the counter and cut at all week.

Makes

One bundt, 12 slices

Hands on

25 min

All in

1 h 50

Oven

175 °C (350 °F)

What you need

• 3 cups (750 ml)all-purpose flour
• 2 cups (500 ml)granulated sugar
• 1 cup (250 ml)butter, soft
• 1 cup (250 ml)sour cream
• 3eggs
• 2 tsp (10 ml)baking powder
• ½ tsp (2 ml)salt
• ⅔ cup (160 ml)brown sugar — for the ribbon
• 2 tbsp (30 ml)cinnamon — for the ribbon
• 1 cup (250 ml)icing sugar — for the glaze
• 2–3 tbsp (30–45 ml)milk — for the glaze

How it goes

1. 1

   Heat the oven to 175 °C (350 °F). Butter every crevice of the bundt tin and flour it — a bundt sticks where you were lazy.

2. 2

   Beat the butter and sugar 4 full minutes, until pale and fluffy. This is aeration, not mixing, and it is the whole structure of the cake.

3. 3

   Add the eggs one at a time, then the sour cream.

4. 4

   Fold in the flour, baking powder and salt in three goes, just until combined.

5. 5

   Mix the brown sugar and cinnamon. Spoon half the batter into the tin, scatter the whole cinnamon mixture over, then the rest of the batter. Do not swirl — a clean ribbon beats a marble.

6. 6

   Bake 50–60 minutes. Cool in the tin exactly 15 minutes, then turn out — earlier and it breaks, later and it welds itself in.

7. 7

   Whisk the icing sugar with just enough milk to pour thickly, and let it run down the flutes once the cake is cool.

A couple of things

• Sour cream is why it is still moist on day three. Do not swap it for milk.
• Fifteen minutes is not a guess. Set a timer for the turn-out.

Contains : wheat, milk, eggs