Why I chose this recipe:
Many years ago my wonderful sister-in-law in Syracuse made my family a cinnamon cake that my family loved. The recipe used packaged cake mix and packaged pudding, which I often did not have. So I have been on a mission to make this family favorite from scratch. After many attempts, I think I finally have it. This recipe is so popular with my family and friends that people request it as their birthday cake and request that I make it if they are visiting us for the weekend.
So next time you have friends swinging by for lunch or dinner and you want a light, but flavorful cake to finish off your wonderful meal, whip up the QCK Cinnamon Swirl Cake and .
Cake Batter Ingredients
1 cup (2 sticks) butter, room temperature
1 ¾ cup sugar
2 large egg yolks
3 large eggs
2 tsp vanilla
2 ½ cups cake flour
2 tsp baking powder
1 tsp kosher salt
½ cup sour cream
¾ cup buttermilk
Cinnamon Sugar Mixture Ingredients
½ cup sugar
1 Tbsp cinnamon
Glaze Ingredients
2 cups confectionary sugar
½ tsp cinnamon
½ tsp vanilla
3 Tbsp water
Directions
Preheat oven to 350 degrees.
Spray with cooking spray a (12-cup/normal) bundt pan. Set aside.
In medium-sized bowl, whisk together cake flour, baking powder and salt. Set aside.
In small bowl, stir together ingredients for Cinnamon Sugar Mixture. Set aside.
In stand mixer with paddle attachment, mix together butter and sugar from Cake Batter Ingredients until light and fluffy scraping down sides as needed.
Add egg yolks, one at a time, and mix on medium speed until each is fully incorporated.
Then add whole eggs, one at a time, mixing with each addition.
Scrape down bowl as needed.
Add vanilla and sour cream.
Mix on medium speed until fully combined.
Beat in flour mixture alternately with the buttermilk.
Mix just until incorporated, scraping down sides as needed.
Pour ¼ of the batter into prepared bundt pan, then sprinkle ¼ of the Cinnamon Sugar mixture on top of the batter. Lightly swirl mixture into batter with a fork.
Repeat three more times.
Bake for 42-45 minutes until cake tester comes out with moist crumbs attached.
Place on cooling rack for 45 minutes then turn out onto cake plate.
Let cool completely before you add the glaze.
When cake has cooled, combine confectionary sugar, cinnamon and vanilla in medium-sized bowl.
Slowly add water one tablespoon at a time.
Whisk after each water addition until ingredients are fully combined.
Drizzle glaze generously over cake. For an extra treat, sprinkle the cake with mini cinnamon chips*.
Refrigerate glazed cake until ready to serve.
* The mini cinnamon chips are a nice addition, but not necessary. I find them at King Arthur Flour.