For the cake:
- 460g plain flour
- 3 tbsp of cinnamon
- 1 tsp mixed spice
- 1 tsp nutmeg
- 1/4 tsp ground cloves
- 1 tsp ground ginger
- 1 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 230g unsalted butter at room temp
- 325g golden granulated sugar
- 55g light brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 375ml sour cream
For the swirl:
- 4 tbsp golden granulated sugar
- 2 tsp cinnamon
- 1 tsp mixed spice
- Grease and flour a large bundt tin - about 10-12 cups. (Tip: see my bundt tips for more info on tin sizes...)
- Preheat the oven to 180 C/Gas 4.
- Make the 'swirl' by mixing the ingredients in a small bowl or ramekin. Job done.
- Sift all the dry ingredients except the sugars into a large bowl.
- In another bowl (or stand mixer) soften the butter for a couple of minutes.
- Add the granulated sugar and beat until starting to get paler.
- Add the light brown sugar and beat for another couple of minutes until it's all looking fluffy.
- All the eggs, one at a time on a low speed. This helps the mix to not curdle.
- Fold in 1/3 of the dry ingredients.
- Fold in 1/2 of the sour cream.
- Repeat this process until all the dry ingredients and sour cream are incorporated - it doesn't have to be properly mixed at this stage...
- Add the vanilla extract.
- Give the whole thing a quick whizz with an electric whisk or in a freestanding mixer on a slow to medium speed for about 10-15 seconds. It just needs to be fully mixed.
- Spoon half of the mix into the tin.
- Sprinkle your swirl mixture on top, avoiding the outer edge.
- Spoon the rest of the mix into the tin.
- Using a normal table knife, swirl through the batter using an 'S' motion, taking care not to hit the edges of the tin.
- Pop it in the oven for an hour and 15 minutes. It should be shrinking from the sides of the tin and a skewer should come out clean.
- Let it cool for ten minutes in the tin before turning out.
- When fully cool, either dredge with icing sugar or drizzle with glacé icing. I used glacé made with apple cordial for a bit of a zing!
Please let me know if you make this and whether you enjoyed it...
Bloggers: Please respect the fact I am sharing my own ideas and recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.Please see my Creative Commons Copyright information for more details. Thank you.