Cinnamon Swirl Bundt Cake

Welcome back ! Well that was more of a shout out to self. It certainly has been ages since I ventured back to this special place. And I bring to you one of the finest creations to grace this page to begin my re-entry back into blogging. Not that I ever stopped making goodies. It was just the photography and recipe and all..

How would you like a wonderful vanilla pound cake with fine tender crumb? The fragrance entices you so wonderfully ( my lab , Maya refused to leave the oven unattended while it was baking )  and then you have these rivers of cinnamon swirl around in them. Fantastic. Moist, tender and heavenly.

 An absolute autumn’s delight  of a cake this one. A gorgeous tender crumb vanilla pound cake with ribbons of sweet spice cinnamon sugar and cream cheese glaze. This was such a hit a dinner party that I decided to make it again – this time just for my hungry kids !

Cinnamon Swirl Bundt Cake

Serve this warm with a dollop of ice cream if you must. But, I say a steaming cup of coffee , espresso or tea is the best accompaniment for this. A warm inviting slice of heaven and  a steaming cup of energy accompanying can take on a motley crew of teenagers, room parent work, PTA, gymnastic classes, robotics, slightly neurotic dog  and a full house at home and more. Bring it on !

Cinnamon Swirl Bundt Cake

 

Ingredients:

Cinnamon sugar :

  • Granulated sugar : 2/3 cup
  • Fine ground cinnamon : 3 Tbsp.
  • Fine ground nutmeg : A pinch

Cream Cheese Glaze :

  • Cream cheese : 4 Tbsp. ( at room temperature )
  • Confectioner’s sugar : 1 -1.5 cups(depending on how sweet you like your icing)
  • Pure vanilla extract : 1 Tbsp.
  • Milk or Cream : 2 Tbsp.+ as required to thin the glaze or icing.

Vanilla Pound cake:

  • Unbleached All purpose flour : 3 cups
  • Unsalted butter at room temperature : 2 sticks/ 1 cup/ 16 Tbsp.
  • Salt : 1 tsp.
  • Baking soda : 1/2 tsp
  • Eggs, large, room temperature : 6
  • Granulated sugar : 2.5 cup
  • Heavy cream or whole milk : 4 Tbsp.
  • Sour cream  : 1 cup
  • Pure Vanilla Extract : 2 Tbsp.

Instructions

Oven and Bundt pan preparation:

  • Preheat your oven to 350° F.
  • Generously grease with softened butter and then dust with flour your 10 cup Bundt pan and set aside. Please do take your time to grease and flour the pan. (If you are using an intricate Bundt pan, then please ensure that all nooks and crevices are well accounted for. There is nothing worse than baking a wonderful cake which stubbornly sticks to the pan.)

Making the cinnamon sugar:

  • To make the cinnamon sugar, whisk all the ingredients listed in a small separate bowl and keep aside until ready to be used

Baking the pound cake:

  • In a large mixing bowl whisk the  all purpose flour, baking soda and salt and set aside.
  • In a bowl your stand mixer, fit in the paddle attachment and cream the sugar and butter. This process will take about 4-5 minutes. Stop intermittently and scrape the sides of the bowl so all the side splatter butter and sugar get creamed as well. I used the medium-high speed setting on my mixer.
  • Add the cup of room temperature sour cream and mix well.
  • Add in the vanilla extract and milk / cream and mix well.
  • Turn the speed of the mixer to low-medium and add in the eggs 1 at a time. Please ensure the eggs are at a room temperature. And add them one at a time. Take the time to make sure each egg is mixed well. Do not worry if you think there a slight split in the batter. It will all come together when you add the flour. Stop and scrape the sides of the bowl as required to make sure you have a homogeneous mix.
  • Once the eggs are all added , add in the flour and mix until just combined. It should just take you a minute or so . DO NOT OVER MIX. Fold the batter by hand gently once or twice to ensure the flour at the bottom is mixed well. This is a heavy batter, so make sure you get to the bottom of the  bowl.

Layering and baking the swirl pound cake :

  • Scoop in about 1/3 of the total batter into your Bundt pan. Layer about 1/2 of the cinnamon sugar mix and pat gently if needed.
  • Next add in the other 1/3 of the batter. I always found that scooping out tiny dollops of the batter , thereby covering the entire cinnamon sugar layer is a better option than trying to layer large amounts of batter. You can always sort of ” join the dots of tiny blobs of batter” to give an even layer as much as possible. Gently tap the pan on the counter to even out. Do not go crazy out banging , then you will have a “cinnamon dispersed” cake and not a “swirl” one.
  • Add in the other 1/2 of the sugar and layer with the remaining 1/3 batter similarly.
  • Gently tap the Bundt pan.
  • Bake at 350 F/ 50-65 minutes. Check with a bamboo skewer (the inserted skewer comes out clean) to ensure cake is baked through.

Unmolding the cake.

  • Remove the Bundt pan with cake from oven and cool it in pan for about 10 minutes. Gently run a knife along the edges to loosen the cake. Be very gentle as you do not want to go slicing the cake at the ends.
  • Cool another 10 minutes or so in the pan itself. Rushing the process can sometimes ruin your labor love and you might have a partial cake unmolded.
  • Then gently invert it out on a wire rack over a stand and cool completely.

Glaze/ icing the cake:

  • Using your mixer cream the sugar cream cheese heavy cream or milk, and vanilla extract on high using a whisk attachment. Thin it out more if you would like to pour out the glaze or keep it thick to pipe it out in pastry bag.
  • Glaze when very slightly warm or you can wait until it is completely cool to pipe out the cream as well.( Mine was attempted by an eager elementary school kid )

Slice and enjoy heaven on earth !

Cinnamon and Chai Spice (masala) Eggless Mini Muffins

Most people tend to procrastinate. I tend to procrastibake ! Sheez, I had  a  pile of things to take care of and the weather gods finally smile on us to make way for a ray of sunshine. My list for spring cleaning was just getting into the groove when I realized, I tend to make too many lists ( I need a checklist for lists..) and felt I could use a Mary Poppins gene – maybe it’s hidden somewhere . I just know it is there, I need to find it .. That’s all, seek and you shall find!

 Well so begins the pantry cleaning which ends up in these moist bite perfect mini muffins. Don’t ask me for the connection, it just happened! These are absolutely delicious. Made in about 15 minutes – start to finish!  These mini sized super moist muffins are so so good,  I am  not kidding. These are perfect for the after school snack. Get  your kids a couple of these paired with fruits and milk and there you go, all is well now right? Cinnamon, Vanilla and chai spice – oh what more do you need – Maybe just a bit of cinnamon sugar sprinkle on the top. Life is perfect with a book, a steaming cuppa and a couple of these!

Spotlight!
Spotlight!

Recipe adapted from here.

 Prep time : 8-10 min   Baking time : 6-9 min   Yield : 36-42 mini muffins

Ingredients:

  • Self rising flour : 2 cups
  • Sugar ( brown or white) : 2/3 of a cup
  • Melted butter : 1/3 cup
  • Room temperature milk : 1 cup
  • Baking soda : 1/2 tsp.
  • Cinnamon ground : 1 tsp.
  • Chai Masala  : 1 – 1.5  tsp.
  • Pure vanilla extract : 1/2 tsp.

 For the topping:

  • Fine sugar : 1/2 cup
  • Cinnamon ground : 3/4 tsp.
  • Melted butter : 3 Tbsp.

Method:

  • Preheat the oven to 375 deg F and spray a 36 mini muffin pan and keep aside.
  • In a mixing bowl add in the self rising flour, baking soda , chai spice mix, cinnamon powder and whisk it well.
  • Add in the melted butter and milk and stir it in well.
  • Add in the vanilla extract and stir it well too.
  • Scoop out about a tbsp. or so of the muffin batter and add it to the pans . Do not over fill . About half the well or so to be filled.
  • Bake it for about 6-8 minutes and do the skewer test so you know it’s completely baked.( the edges would turn a tad bit brown)
  • Remove from the oven and cool for about 5 min or so.

Topping:

  • In a bowl, whisk the fine sugar and cinnamon and keep aside.
  • Using a pastry brush , brush the tops of the muffins with melted butter and sprinkle cinnamon sugar on the top. Alternatively, remove each muffin and gently dip in the melted butter and dip into the sugar cinnamon mix to coat the tops.
  • Want the entire muffin sugar sweet? just roll the whole muffins in the sugar mix to coat it well.

Cinnamon and Chai Spice (masala) Eggless Mini Muffins

Notes:

Chai Masala: ( you can use your spice mix or you can use this basic one too)

  • Black peppercorns : 1 Tbsp.
  • Whole green cardamom : 12 – 14 pods
  • Cinnamon bark : 2 inches
  • Dried ginger powder : 1 Tbsp.
  • Black cloves : 3- 4

Warm the spices  for a minute or two on a skillet . Cool and dry grind it in a spice grinder.

 Variation :

This would work will with thandai masala or as cinnamon banana mini muffins too or as in choco cinnamon mini muffins.

 

 

Banana Cinnamon Quick Breakfast Muffins

Banana Cinnamon Quick Breakfast Muffins

Bananas again? I know what you are thinking. Seriously I am not obsessed with banana, more like trying to finish the remaining 3 sad looking ones – so speckled, that the splotches of brown are beginning to merge to become patches of brown and black on it. The heat and humidity of NC in fact encourages this organic progression at a more ballistic rate. In any case, I wanted to make this into something not terribly sweet and something moist and soft. And something that can be done in minimal equipment. So what do I use? My Magic bullet, a mixing bowl and a whisk. 

Simple, quick , delicious, not overtly sweet, laced with cinnamon and made absolutely moist by the bananas, this are perfect domes of indulgence on a Saturday morning!

Pretty pleased with myself, I dare say!

 Ingredients:

  • All purpose flour (self rising) : 1.5 cups
  • Baking soda : 1/2 tsp.
  • Super ultra ripe bananas : 3
  • Brown Cane sugar : 1/3 cup
  • Egg: 1
  • Flavorless oil: 1/3 cup
  • Ground cinnamon powder: 1.25 -1.5 tsp.
  • Pure vanilla extract: 1 tsp.

 Method:

  • Preheat the oven to 350℉.
  • Line a 12 cup muffin or cupcake pan with paper liners.
  • In a large mixing bowl whisk the flour and soda and cinnamon powder to ensure they are thoroughly mixed.
  • In the large jar of your magic bullet blender or any blender, mush the 3 bananas very well to ensure no lumps.
  • Add in the tsp. of vanilla extract, sugar, oil, 1 egg and whip it all together for a couple of min or so.
  • The mix is now lighter in color and very creamy.( You should have this stage before mixing it in)
  • Add the liquid contents to the dry mix and whisk it all up very gently.
  • You will now have a very thick batter mix ready .
  • Now is the stage for you to add in any chopped nuts or choc chip if using.
  • Distribute the batter in 12 cups to about 3/4 full.
  • Bake it for 18-20 minutes until a tooth pick inserted in the center comes out clean.
  • Let it cool for a bit in the pan, and then further more on the wire rack.
  • Slice, Inhale , Enjoy!

Pointers:

  • You might exceed the 12 cups if the quantity of your mushed bananas are a bit more. It happens to be the only variable that I did not quantify today.
  • Increasing the cinnamon flavor is totally personal.
  • Have a bit of a sweet tooth? Increase the sugar from 1/3 to 1/2 cup. Personally 1/3 looks fine to me.
  • Want to add Honey? Go ahead 1/2 -1/3 cup looks good.
  • Want to add a streusel topping? It will be awesome in this.
  • Nuts? Walnuts would be my first choice. Chopped and folded in the batter would be awesome.
  • Choc chips: 1/3 cup and it would be a real indulgence I would say!