Cinnamon Bun Bundt Cake
Pane-Bistecca
Who doesn’t know and love cinnamon buns? But cinnamon bun Gugelhopf? That’s why I’m bringing this Gugelhopf to my blog, because it’s much easier and quicker to make and tastes wonderful!
Why not serve a cake like this now in the upcoming Christmas season? It tastes wonderfully of cinnamon and is light and fluffy. Imagine you’re sitting in front of the fireplace, it smells of cinnamon and the Christmas lights are on. Simply beautiful!
Why not serve a cake like this now in the upcoming Christmas season? It tastes wonderfully of cinnamon and is light and fluffy. Imagine you’re sitting in front of the fireplace, it smells of cinnamon and the Christmas lights are on. Simply beautiful!
Ingredients
For a medium-sized bundt cake
230 g soft Butter
200 g Sugar
4 Eggs
250 g Flour
½ tsp Salt
1 tsp Baking Powder
1 tbsp Vanilla Extract
75 g Butter
100 g Sugar
1 tbsp Flour
2 tbsp Cinnamon
1 tbsp Vanilla Extract
Filling
Instructions
1
Step 1
For the cake, mix the soft butter with sugar and salt until creamy. Stir in the eggs, oil and vanilla extract and finally mix in the flour and baking powder.
2
Step 2
For the filling, melt the butter and then stir in all the other ingredients. Leave to cool slightly.
3
Step 3
Grease the Gugelhopf tin well, then pour in 1/3 of the dough. Then pour half of the filling on top. Mix a little with a skewer, add 1/3 of the dough, add the rest of the filling, mix with the skewer as for a marble cake, then add the rest of the dough.
4
Step 4
Bake in the oven at 180 C degrees for 60-65 minutes, test with a skewer!
Notes
Cinnamon buns disguised as sponge cake, a poem! Here are more Christmas-Recipes!
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