Fall is upon us and I can’t believe it! This summer kind of sucked but we made the most of it. I hope you all are healthy, mentally, physically, emotionally during these times. I’m definitely limiting my time on social media because I just don’t need any added negativity in my life right now. So instead, I bake something delicious for my family!
This cake is the perfect treat either in the morning with coffee or afternoon tea. Tonight I’m actually going to have it a la mode style with some vanilla ice cream. Yum! Instead of frosting, you pour a cinnamon glaze over the warm cake and it is finger lickin’ good 🙂 So, let’ go start our ovens and bake!
What you will need:
1 bundt pan, greased
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon cinnamon
3/4 teaspoon salt
1 cup granulated sugar
2/3 cup unsalted butter at room temp
2 teaspoons vanilla extract
3 large eggs
2/3 cup milk (preferrably whole)
For the glaze:
1/2 cup granulated sugar
1/3 cup water
6 tablespoons unsalted butter
1 teaspoon vanilla
3/4 teaspoon cinnamon
Preheat oven to 350 degrees. In a bowl, whisk together the flour, baking powder, cinnamon and salt. Set aside. In another large bowl, beat together the sugar and butter until creamy and smooth. Add in vanilla and 1 egg, beating until combined. Add other eggs, one at a time, beating until combined.
Slowly mix in the flour mixture, alternating with the milk until combined. Pour into prepared pan and bake for about 35-40 minutes. Allow to cool for 20 minutes.
To make the glaze, put all the ingredients in a small saucepan over medium heat. Whisk constantly for several minutes until the mixture is slightly thickened.
Place a plate or some parchment paper under a wire rack. Invert the cooled cake over a wire rack. With a toothpick, prick a bunch of holes all over the top and sides of the cake. Pour the glaze over the cake and let it run over the sides and middle.
Slice and enjoy! Cover at room temperature or refrigerate. Serve warm with ice cream or as is! Enjoy!