Tuesday, March 28, 2017

A beautiful brown big baked buttery bundt!

The healthy eating wagon has once again stopped at this Raatjes house. Lucky for Andy – it’s just me this time around. He was on the wagon for a bit – but hungry Andy does not make for a particularly happy Andy, so he hopped off the wagon while I stayed on. I’ve been doing well for quite a few weeks and since Bronwyn asked to bake cookies – why not? We made a batch of chocolate chip cookies – yum. They turned out great – we had a fun time making them, eating the dough and even eating the cookies after they were baked. Yum. I also decided to bake something else – a Cinnamon Roll Pound Cake. I made it in a bundt pan – because everything is better in a bundt pan – let’s be honest! It looked amazing, it smelled amazing, it was amazing! We had it for breakfast on a Sunday – my kids polished off their pieces. Andy? Tried to polish off the whole cake by days end. Either it was really good – or I haven’t baked hardly anything in a long long time. Can’t it be both?
It felt so good to bake again. I truly do enjoy baking with my best girl and spending time together. I also love putting ingredients together and watching the finished good puff up and bake to a golden finish. Makes me excited for my next baking adventure! Do I pick a family favorite? Or do I pick something new…
Cinnamon Roll Bundt Cake
For Cinnamon Sugar
½ cup Granulated sugar
2 tablespoons, heaping Ground cinnamon
For the Pound Cake
3 cups All-purpose flour - spooned then leveled
½ teaspoon Baking soda
1 teaspoon Salt
1 cup (2 sticks) Unsalted butter, room temperature
2 ½ cups Granulated sugar
1 cup Sour cream
1 tablespoon Vanilla bean paste
3 tablespoons Heavy cream or milk
6 Eggs, large
For the Icing
3 ounces Cream cheese, room temperature
¼ cup Heavy cream or milk
1 teaspoon Vanilla bean paste
1½ cups Confectioners’ (powdered) sugar
Make the cinnamon sugar:
In a small bowl combine granulated sugar and ground cinnamon. Whisk quickly with a fork to combine and set aside.
Bake the pound cake:
Preheat oven to 350° Fahrenheit and place oven rack in middle of the oven. Butter and flour a 10-cup Bundt cake pan. Shake the excess flour and set aside.
In a large bowl combine flour, baking soda, and salt. Set aside.
In a bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy over medium/high speed, about 3 minutes. Stop and scrape the mixer and add the sour cream, followed heavy cream and vanilla bean paste. Turn the mixer on and beat over medium speed until combined. Add eggs one at a time, mixing well after each addition. Stop and scrape the mixer once more. Turn the mixer onto low speed and add the flour. Mix until just combined, no longer than 45 seconds.
Remove bowl from the mixer and give the batter a couple of folds, making sure you scrape the sides of the pan. Pour about 1/3 of the pound cake batter into the Bundt cake pan. Bang it a couple of time on your counter to even out the batter. Sprinkle about 1/2 of the cinnamon sugar over the batter. Add cake batter over the cinnamon sugar, followed by second half of the cinnamon sugar. Finally, add the remaining batter to the pan.
Place the Bundt pan in the oven and bake for about 50-55 minutes (I usually remove at around 53 minutes) until an inserted bamboo skewer or knife comes out clean. If the cake has not baked through, check every 3-5 minutes until the tester comes out clean.
Remove pan from the oven. Allow the cake to cool out of the oven for about 3 minutes or so, then gently run a knife over the edges and slowly pulling towards you to loosen the cake from the batter. Be as gentle as possible. Allow the cake to cool in the pan for another 5-10 minutes, then carefully invert in a wire rack to cool completely. While the cake is cooling slightly, make the icing.
Make the icing:
In a bowl of an electric mixer fitted with a whisk attachment (a hand mixer rocks here too), combine the cream cheese, heavy cream, vanilla bean paste, and confectioners’ sugar. Whisk on high until combined then pour over the pound cake while it is still slightly warm. 

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