Feeling like fall, but not quite ready to jump fully in, Cinnamon Bundt Cake with Cinnamon Sugar Glaze is the perfect way to tip toe into the season.  With a crazy hot summer, I have never been so ready for cooler weather.  Once the school year starts back up and we are busy with soccer, dance and all other after school activities, I realize very quickly how ready I am for fall.  It is hard to move all over, load and unload all the stuff in the hot and muggy temperatures.  Although this week has been a little bit rainy, we are getting a hint of fall and I am loving it.  I have been waking up craving my Nespresso Coffee with Pumpkin Spice Nut Pods and my kids are already enjoying pumpkin bread for breakfast…and everyone is very happy about that.  Cinnamon is a very familiar flavor that is used in so many different ways and is recognized to have several health benefits…so technically you can say you MUST eat this cake 🙂  Cinnamon is loved over lattes, in cookies, pies, and in several savory dishes, but I love that this spice is the feature of the bundt cake.

If you are or are not fully committed to fall flavors, this Cinnamon Bundt Cake is so perfect and so simple.  With ingredients that you most likely keep in your pantry, you can definitely whip this up super fast.  What I love most about this bundt cake is the sweet buttery glaze that gets poured over and will be enjoyed with every bite.  

Cinnamon Bundt Cake

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Feeling like fall, but not quite ready to jump fully in, Cinnamon Bundt Cake with Cinnamon Sugar Glaze is the perfect way to tip toe into the season.  

• Author: Kristen Massad

Ingredients

Cinnamon Bundt Cake

• 2 Cups All Purpose Flour
• 1 Tbsp Baking Powder
• 1 Tbsp Cinnamon, Ground
• ½ tsp Salt
• 1 ¼ Cup Light Brown Sugar
• 10 Tbsp Unsalted Butter, softened
• 1 tsp Vanilla Extract
• 3 Eggs
• ⅔ Cup Whole Milk

Cinnamon Sugar Glaze

• ½ Cup Granulated Sugar
• ½ Cup Water
• 4 Tbsp Unsalted Butter
• 1 tsp Vanilla Extract
• 1 tsp Cinnamon, Ground

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Instructions

Cinnamon Bundt Cake

1. Preheat oven to 350 degrees F and prepare bundt pan with nonstick spray or coat the pan with butter
2. In a large bowl combine flour, baking powder, cinnamon and salt; set aside
3. In a mixing bowl with paddle attachment, add light brown sugar and butter; beat until smooth and creamy
4. Add vanilla extract and eggs to the butter mixture; beat until fully combined
5. Alternating, add in dry ingredients and milk until fully combined and batter is smooth
6. Pour batter into the bundt pan
7. Bake at 350 degrees F for 35-40 mixtures or until knife comes out clean
8. Allow the bundt cake to cool in the pan
9. While the bundt cake is cooling, make your Cinnamon Sugar Glaze
10. Once the glaze is done, remove the cake from the pan and place on a cooling rack
11. Pour the glaze over the cake to cover the top
12. Allow the glaze to set and absorb into the cake before moving onto a serving dish
13. Once the glaze has cooled, place cake on a serving dish
14. Enjoy!

Cinnamon Sugar Glaze

1. In a small saucepan, combine the sugar, water, butter, vanilla and cinnamon
2. On medium heat, stir the mixture until all is melted
3. Let the glaze continue to cook until it thickens and caramelizes (do not burn)
4. Remove from the heat and pour over the bundt cake immediately

Nutrition

• Serving Size: 12