Sunday, 6 December 2015

Cinnamon Swirl Bundt Cake

I absolutely adore cinnamon. I use it in my baking all year round, but this time of year requires its use in vast quantities. This makes me very happy indeed. What's better than a lung full of icing sugar and cinnamon eh? This tin demanded that I use lots of the stuff, and a Christmas party with our pals seemed the perfect time for its maiden voyage.

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.

  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 350g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 4 tsp cinnamon
  • 2 tsp ginger
  • 1 tsp mixed spice
  • 250ml vanilla yoghurt 
  • Zest of 1 small orange 
  • Icing sugar and cinnamon to decorate

  1. Preheat the oven to gas 3/160 c
  2. 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. 
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. Add the extracts.
  6. In a separate bowl, measure out the flour, bicarbonate of soda, salt and spices.
  7. Pour the yoghurt into a jug, and add the zest.
  8. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
  9. Give everything a quick mix on a low speed for about 10 seconds.
  10. Pour the mix into your prepared tin. 
  11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  12. Leave the cake to cool for ten minutes before removing from the tin.
  13. 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.
Where to buy this stuff:
Cake Release

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.


  1. This looks incredible. I too love cinnamon but would never have thought of doing a bundt swirl cake. Gorgeous!


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