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.  



Cinnamon Bundt Cake

  • 2 Cups All Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 Tbsp Cinnamon, Ground
  • 1/2 tsp Salt
  • 1 1/4 Cup Light Brown Sugar
  • 10 Tbsp Unsalted Butter, softened
  • 1 tsp Vanilla Extract
  • 3 Eggs
  • 2/3 Cup Whole Milk

Cinnamon Sugar Glaze

  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Water
  • 4 Tbsp Unsalted Butter
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon, Ground


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