Cinnamon Swirl Bundt Cake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 4 tsp Baking powder
  • 2 tbsp Cinnamon
  • 2 cups Flour
  • 1 1/3 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 1 cup Milk

Found on aprettylifeinthesuburbs.com

Description

Directions

• Preheat your oven to 350 degrees.
• Cream together the butter and sugar.
• Add the eggs, one at a time.
• Then add vanilla.
• In a separate bowl, whisk together the flour and baking powder.
• To the butter mix, add 1/3 of the flour, then 1/2 of the milk. Repeat until all combined.
• Prepare your Bundt pan.  You can either flour and butter your pan, or use a flour spray (this is my preferred method).
• Then in a separate bowl combine the 1/3 cup sugar and 2 tbsp of cinnamon.  You may not use it all...I tend to use about 3/4 of this mixture, and save the rest for cinnamon toast!
• Spread half of the cake batter in the bottom of the Bundt Pan. Then sprinkle on about 1/2 of the cinnamon/sugar mix. Then using a fork, stir it a little into the batter.
• Add the rest of the batter and sprinkle on more of the cinnamon/sugar mix. Stir again, just a little.  Again, you may find there is too much sugar so just add as much as you like.
• Bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean.
• Let cool for about 10 minutes in the pan, then turn the cake out onto a plate.