I knew my birthday was coming - Yep we are talking back in August - I schedule these posts WAY out... Anyway... birthday coming - I knew I wanted to bake something for work, well I kept looking and kept not having anything pop out at me saying "bake me!" so I went down to the wire. Birthday was Thursday, Wednesday 6 PM I was finally picking something to make. Went to the fridge... well I don't have 2 packages of cream cheese like it suggests and only a stick and five tablespoons of butter... not the 2 full sticks. Ugh. I did have a few half packages of cream cheese... one was super gross, the other was workable. Done! Found the recipe. This was a different Cinnamon Bundt Cake - not the same as I made a few months back. I substituted 3 tablespoons of butter for margarine - because that's what I had. Finished off my cinnamon... more to add to the shopping list.
I sprayed my bundt pan - the spray was from Target and said it had flour in it. Baking spray. It didn't spray like others I've used. That should have been my first clue. Can you see where I going here? Well, you see the above picture - you know where this is going. The cake was in the oven, I made the glaze, had the powdered sugar out and turned around to find Bernard - aka our black lab - with his snout in it full bore... He became our black lab with a white snout. Oh, Bernard.
The cake was done, time to turn out - wouldn't budge. Considering all the other things that went wrong in the evening that had brought me to tears - why NOT this dumb cake. At the point of giving up, I gave it one big SLAM. Well... some of it came out of the pan. What the hell... honestly? So I used a serving spoon - scooped it out of the pan, put the puzzle back together and called it good. Done. No more. But Bernard in his bed and I went to bed too.
The next morning I bundled up my cake, tossed the icing in my lunch bag and took it off to work. Drizzled the icing there and took a slice. Heaven. It may look a little rough - but man it tastes good. Everyone devoured the cake and hardly noticed it's less than sturdy structure. So... Happy Birthday to me a few months late. Make this cake... substitute anything you don't have because your cupboards are bare like mine for some stupid reason. Yes, Nicholas... we don't say "stupid"...
Cinnamon Roll Bundt Cake
For Cinnamon Sugar
½ cup Granulated sugar
2 tablespoons Ground cinnamon heaping
For the Pound Cake
3 cups All-purpose flour
1/2 tsp Baking soda
1 tsp Salt
1 cup - Unsalted butter, room temperature
2 1/2 cups Granulated sugar
1 cups Sour cream
1 Tbls Vanilla bean paste
3 Tbls Heavy cream
6 Eggs, large
For the Icing
3 oz Cream cheese, room temperature
1/4 cup Heavy cream or whole milk
3 cups All-purpose flour
1/2 tsp Baking soda
1 tsp Salt
1 cup - Unsalted butter, room temperature
2 1/2 cups Granulated sugar
1 cups Sour cream
1 Tbls Vanilla bean paste
3 Tbls Heavy cream
6 Eggs, large
For the Icing
3 oz Cream cheese, room temperature
1/4 cup Heavy cream or whole milk
1 tsp Vanilla bean paste
1 1/2 cups Confectioners’ (powdered) sugar
Instructions
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. I like to leave a bit of cinnamon sugar to swirl in the batter, but you do you, boo.
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.
NOTE: I wouldn’t trust the toothpick test here, as a toothpick isn’t long enough to penetrate the pan fully.
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. Allow the cake to cool completely then slice into that bad boy with abandon.
NOTE: Baking times do vary by altitude and climate, which is why I suggest after the suggested baking time of 50 minutes you check every 3-5 minutes to ensure the cake has baked through. Mine usually bakes at 53 minutes, but in other climates baking times can extend as long as 80 minutes.
1 1/2 cups Confectioners’ (powdered) sugar
Instructions
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. I like to leave a bit of cinnamon sugar to swirl in the batter, but you do you, boo.
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.
NOTE: I wouldn’t trust the toothpick test here, as a toothpick isn’t long enough to penetrate the pan fully.
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. Allow the cake to cool completely then slice into that bad boy with abandon.
NOTE: Baking times do vary by altitude and climate, which is why I suggest after the suggested baking time of 50 minutes you check every 3-5 minutes to ensure the cake has baked through. Mine usually bakes at 53 minutes, but in other climates baking times can extend as long as 80 minutes.
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