My MOPS group needed desserts - I decided a bundt would work. Especially because bundts can feed a lot. I asked my table what I should make - chocolate/vanilla marble bundt or cinnamon roll bundt... cinnamon roll bundt was the winner. That poor marble didn't even get one vote! (I may make it next time - show them to give equal love to marble.)
MOPS is on a Thursday night - so planning is important for baking for them. My week ended up was crazier than I'd planned, so it wasn't until 7:30 on Wednesday that I started getting my batter ready. That batter tasted a-maz-ing. I could only imagine what the finished product would taste like. It didn't come out of the oven until after 9PM - after when I should have been in bed since I get up at 5 AM these days. I turned it out onto a rack and went to bed. The next morning I settled it on a plate inside an airtight container so it wouldn't get dry. I'd planned on making the frosting on Wednesday night too but we ran out of butter. Who does that? Apparently me. Oops. So I bought some butter and more powdered sugar on Thursday and headed home after work to make it! I'm pretty sure I doomed myself with the frosting - I always use the 1/3rd fat cream cheese - I should have used full fat, it was pretty sloppy, not smooth pretty pipping, but flowing beautiful delicious cream cheese frosting. I stuck it in the freezer to firm up a little then piped it on as well as I could. It sure did turn out pretty but I stuck the whole thing in the fridge to stop the flow of frosting.
I cut that bad boy up and served it at MOPS. The way food tables are setup - you first get your main dish, then in a separate area the desserts are. Our table has learned the art of dessert first - basically get your main dish then run to get some dessert before you even start eating. That cake was gone before my tablemates were even able to fill their main dish plates! I think I cut it into 26 slices - bam gone. There were lots of other desserts too! I felt pretty warm and fuzzy inside. The biggest compliment is taking home an empty plate!
I'm so glad I was able to try out this recipe and give some cinnamon smiles to my MOPS mamas. I have to bake again soon - wonder what I should make! Maybe that marble?
Cinnamon Roll Bundt Cake
for the cinnamon sugar:
1/2 cup sugar
2 tablespoons cinnamon
for the cake:
2 1/2 cups unbleached, all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter, room temperature
2 cups sugar
5 eggs, room temperature
1 cup (full-fat) sour cream
1 tablespoon vanilla bean paste
for the frosting:
8 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 pound powdered sugar
1/4 cup milk
2 teaspoons vanilla bean paste
Grease and flour a Bundt pan. Make sure every nook and cranny is covered. Preheat oven to 350.
Make the cinnamon sugar mixture by stirring sugar and cinnamon together. Set aside.
Whisk the flour, cornstarch, baking powder, and salt together. Set aside.
Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, scraping down the sides and bottom of the bowl as needed.
In a small bowl, stir together the sour cream and vanilla bean paste.
On low speed, add the flour mixture in three additions, alternating with the sour cream/vanilla mixture. Mix just until combined. Stir the batter from the bottom, making sure all of the flour is incorporated.
Pour the batter into the prepared pan in three layers, adding half of the cinnamon sugar between layers. Gently smooth the top layer.
Bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs. Cool in the pan for 10 minutes. Place a cooling rack upside down over the bottom (open) part of the pan. Flip the cake over, and let sit for 1 minute. Gently lift the pan off of the cake and let cake cool completely.
For the icing, beat the cream cheese and butter until combined and totally smooth. On low speed, mix in the sugar, milk, and vanilla bean paste. One combined, increase speed to medium-high and beat until thick and fluffy. Transfer to a piping bag; cut off the tip to make a fairly large opening or use a large round icing tip. Pipe over the cooled cake.
Make the cinnamon sugar mixture by stirring sugar and cinnamon together. Set aside.
Whisk the flour, cornstarch, baking powder, and salt together. Set aside.
Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, scraping down the sides and bottom of the bowl as needed.
In a small bowl, stir together the sour cream and vanilla bean paste.
On low speed, add the flour mixture in three additions, alternating with the sour cream/vanilla mixture. Mix just until combined. Stir the batter from the bottom, making sure all of the flour is incorporated.
Pour the batter into the prepared pan in three layers, adding half of the cinnamon sugar between layers. Gently smooth the top layer.
Bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean or with a few crumbs. Cool in the pan for 10 minutes. Place a cooling rack upside down over the bottom (open) part of the pan. Flip the cake over, and let sit for 1 minute. Gently lift the pan off of the cake and let cake cool completely.
For the icing, beat the cream cheese and butter until combined and totally smooth. On low speed, mix in the sugar, milk, and vanilla bean paste. One combined, increase speed to medium-high and beat until thick and fluffy. Transfer to a piping bag; cut off the tip to make a fairly large opening or use a large round icing tip. Pipe over the cooled cake.
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