Swirls, inside a cake they can come in many forms. You can use a different flavoured batter, a thick sauce such a nutella, a delicious streusel or a simple flavoured sugary swirl. Simple doesn’t mean you end up with a simple flavour. I choose to swirl my bundt cake using a cinnamon laden brown sugar mixture. If you a cinnamon lover, you won’t want to share a crumb of this cake. It’s so good.
This is really quick cake to put together, you make a simple batter, infuse it with a plump vanilla bean and that’s half the cake made. The next step is extremely quick to do as well, you just need to combine some brown sugar with cinnamon. That’s it. Scrape half the batter into a pretty bundt tin, I used my Nordicware Fleur De Lis bundt tin which I love, then sprinkle 2/3 of the cinnamon sugar over the batter, scrape the remaining batter into the tin, top with the remaining cinnamon sugar and then your ready to swirl. There we go, easy peasy. Time to start counting down to bundt cake bliss.
The crumb on this cake is moist and flecked generously with the beautiful seeds from a vanilla bean. The cinnamon sugar swirl also gives this cake added moistness which is so delicious and addictive. The swirl so sticky and sweet, the cinnamon in it scents the whole cake. I love how pretty the cake looks when you slice into it, a dreamy, swirly pattern that will taste divinely delicious. This bundt cake is for July’s #Bundtamonth where this month’s theme is swirls. Head over the Cake Duchess and Baker Street to see the other swirly themed bundts.
Yields One bundt cake
70 grams (1/2 cup) Light brown muscovado sugar
2 teaspoon Vietnamese cinnamon
300 grams (2 cups) Plain flour
1 teaspoon Baking powder
1 teaspoon Bicarbonate of soda
125 grams (1 stick + 1 tablespoon) Unsalted butter at room temperature
150 grams (3/4 cup) Caster sugar
1 Vanilla pod, seeds scraped
1 teaspoon Pure vanilla extract
2 Large eggs
250 ml (1 cup) Buttermilk
1. Pre-heat the oven to 180C,160C(Fan),350F and use cake release spray to spray the insides of a 10 cup capacity bundt cake. Turn over and place on some paper tissue, set to one side. Make your sugary swirl by mixing together the light brown muscovado sugar and cinnamon in a small bowl and set to one side.
2. In a medium bowl mix together the flour, baking powder and bicarbonate of soda. Set to one side.
3. Using a electric mixer with a paddle attachment cream together the butter and sugar until you have a smooth, fluffy, creamy mixture. This should take 5-8 minutes. Scrape down your bowl with a spatula.
4. Add the seeds from the vanilla pod and the vanilla extract and mix for 30 seconds. Scrape down the bowl with your spatula.
5. Crack the eggs into a bowl, one at time (I do this as I don’t want any bad eggs to ruin my batter) and add the eggs one a time, mixing well after each addition. Scrape down the sides of your bowl with your spatula.
6. Add the flour in a little a time with the mixer in a low speed. Add the buttermilk with the mixer still on low speed. Scrape down your bowl with your spatula to make sure everything has been fully incorporated.
7. Scrape half of the batter into your cake tin, then sprinkle 2/3 of the cinnamon sugar on top. Scrape the rest of the batter into the tin, then sprinkle the remaining cinnamon sugar. Take a cake tester and swirl everything together. Give the tin a bang on top of the counter so that the batter fills every nook and cranny of your bundt tin.
8. Bake for 30-40 minutes or until a cake tester inserted into the middle of the cake comes out clean. Leave the cake in the tin on a wire rack to cool for 20 minutes. Transfer the cake to the wire rack to cool completely.
Cake batter recipe adapted from Nigella Lawson
* This cake will last for up to 3 days kept in a cake tin with a tight-fitting lid. Keep in a cool, dry place away from direct sunlight.