Mrs Shugarts Cinnamon Bundt Cake Recipes

CINNAMON SWIRL BUNDT CAKE

Steps:

• For the cake, grease and flour a bundt pan and set aside. Preheat oven to 350 degree F.
• In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla, cinnamon and milk. Beat for 3-4 minutes until smooth and fluffy.
• In a separate mixing bowl, combine brown sugar and cinnamon for the filling. Use a fork to blend evenly.
• Pour half of the cake batter into the bundt pan. Sprinkle the cinnamon sugar mixture over the batter. Top with the remaining cake batter.
• Bake for 55-60 minutes until browned. Allow to cool in pan about 10 minutes, then flip onto a cake plate and cool completely.
• For the glaze, whisk together the powdered sugar, 2 Tbsp milk and cinnamon. Add more milk if needed to get desired consistency. Drizzle over cooled cake. Store covered at room temperature for 4-5 days. ENJOY.

MRS. SHUGART'S CINNAMON BUNDT CAKE

Steps:

• Mix cake mix, vanilla pudding, Wesson oil and water.
• Beat 4 eggs into cake mixture one at a time.
• Add 1 teaspoon butter flavoring and 1 teaspoon vanilla.
• Beat 8 minutes.
• Put 1/3 cake mixture in a greased bundt pan and sprinkle cinnamon sugar over top.
• Repeat layers twice, sprinkling each layer with cinnamon sugar until all is used.
• Bake at 350º 45 minutes. Let sit in pan 5 minutes.
• Punch holes in top of cake with toothpick.
• Pour glaze over top while hot.

BEST EVER CINNAMON BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour.
• Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
• Sift 2 cups plus 2 tablespoons flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Fold 1/3 of the flour mixture gently into the butter mixture with a spatula. Mix in 1/2 of the buttermilk. Repeat once more, then mix in remaining flour until just combined. Avoid overmixing. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.