Ingredients
For the batter
- 180 g unsalted butter at room temperature
- 50 g canola oil or vegetable oil
- 2 tsp salt
- 180 g granulated sugar
- 180 g brown sugar
- 4 eggs
- 2 tsp vanilla extract or vanilla essence
- 240 ml milk any type
- 400 g all-purpose flour
- 2 tsp baking powder
- 1 tbsp ground cinnamon
For the cinnamon swirl
- 100 g brown sugar
- 1 tbsp ground cinnamon
Instructions
- Whip up the butter with the sugar, salt and oil until the mix becomes lighter. You can do this with an electric mixer or using a hand-held whisk.
- Add the eggs and beat them again until they are fully incorporated and the mix looks airy. From all the whipping, the mix should thicken and start to unstick from the sides of the bowl. If you would like to add the honey mentioned in the post, you add it at this time.
- Add the milk and vanilla extract and mix. It will look split, but don't worry. It will come back with the flour.
- Add the flour, cinnamon and baking powder and mix.
- Grease your bundt pan with oil or soft butter. You can paint it on or use a piece of kitchen paper to spread it around. Flour the mould. After distributing the flour around the inside of the mould, turn it upside down and pat it to remove the excess.
- Pour a first layer of batter onto your pan and sprinkle half the brown sugar and cinnamon mix on top. Pour another third of batter on top and sprinkle what's left of brown sugar and cinnamon. Finish with a layer of batter.
- Bake the cake at 180°C/350°F for 40min-1hour or until a knife comes out clean. It's important to not overcook it to prevent it from drying out. If you have an electric oven, check the cake at the 30-minute mark. If it's golden enough on top, change the heat source to only the bottom.
- Unmould the cake while it's still hot.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!