Cinnamon Sugar Donut Bundt Cake #SundayFunday

This wonderful cake is like a giant Cinnamon Sugar Donut; cut a slice, pour yourself a glass of Apple Cider, and relax.  You deserve it!!

The Sunday Funday Bloggers are baking Bundts today......

Camilla of Culinary Cam is hosting this week and asked us all to bake up Bundts.  I'm always game for a Bundt Cake.  I served this one up for my neighbor's birthday at our annual Halloween dinner.  

Let's take a look at what the others baked up.......

• Air Fryer Eggless Mava Bundt by Sneha's Recipe
• Cinnamon Sugar Donut Bundt Cake by A Day in the Life on the Farm 
• Dark Chocolate Salted Caramel Mini Bundts by Amy's Cooking Adventures
• Eggless Sugar free Ragi Banana Bundt Cake by Sizzling Tastebuds 
• Fuyu Bundt by Culinary Cam
• Root Beer Bundt Cake by Karen's Kitchen Stories 
• Sour Cream Coffee Bundt Cake by Making Miracles

This delicious, seasonal bundt cake is perfect for all of your Fall gatherings.  It would be a great addition to your Thanksgiving Table this year.

Cakes, Bundts, Desserts, Fall Flavors, Cinnamon,

Dessert

American

Yield: 12 servings

Author: Wendy Klik

Cinnamon Sugar Donut Cake

This wonderful cake is like a giant Cinnamon Sugar Donut; cut a slice, pour yourself a glass of Apple Cider, and relax. You deserve it!!

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 3 c. flour
• 2 t. baking powder
• 3 t. cinnamon, divided
• 1 t. salt
• 1/2 t. nutmeg
• 3 sticks butter + 6 T. butter, room temperature, divided
• 1 1/2 c. sugar, divided
• 1 c. packed brown sugar
• 4 eggs
• 2 t. vanilla
• 1 c. milk

Instructions

1. Whisk together the flour, baking powder, 1 teaspoon of cinnamon, salt, and nutmeg. Set aside.
2. In the large bowl of a stand mixer fitted with the paddle attachment, cream 3 sticks of butter with 1 cup of sugar and 1 cup of packed brown sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each. Stir in the vanilla.
4. Add half of the flour mixture on low speed just until combined. Stir in the milk and mix until incorporated. Mix in the remaining flour, just until combined.
5. Pour the batter into a Bundt pan treated with baking spray and bake in a preheated 350* oven for about an hour, until a skewer inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
7. Mix together the remaining sugar and cinnamon. Melt the butter and brush over the cooled cake, then sprinkle it with the cinnamon sugar.

Notes

Adapted from a recipe found at The Salty Marshmallow.

Nutrition Facts

Calories

520

Fat (grams)

25 g

Sat. Fat (grams)

15 g

Carbs (grams)

69 g

Fiber (grams)

1 g

Net carbs

67 g

Sugar (grams)

44 g

Protein (grams)

6 g

Sodium (milligrams)

491 mg

Cholesterol (grams)

118 mg

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