This cake stinks of Christmas; literally. The aroma from the cinnamon icing sugar just seems to permeate the air around you. You can keep your festive candles and pot-pourri; this wins.
This is a very simple cake to make too, but has all the impact of a big cinnamon kiss to the face. Give it a go.
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour. I used the Nordic Ware Cinnamon Bun tin.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the extracts.
- In a separate bowl, measure out the flour, bicarbonate of soda, salt and spices.
- Pour the yoghurt into a jug, and add the zest.
- Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour the mix into your prepared tin.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
- Leave the cake to cool for ten minutes before removing from the tin.
- When completely cool, dust the cake with a mix of icing sugar and cinnamon. If you want to do the drizzle too, mix a little icing sugar with some water to make a runny glaze, and drizzle over, willy-nilly.
Nordic Ware Cinnamon Pull-Apart Tin
Bloggers: Please respect the fact I am sharing my own ideas and basic 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.