Bundt cakes have been around forever, but it wasn’t until the 1960’s that they really gained popularity in North America. That’s when a bundt cake took second place in a Pillsbury sponsored baking contest. Of course women went crazy for these pans, and who can blame them. For little effort, they could bake their family and guests a decorative and impressive looking centerpiece dessert.
This recipe is fairly basic, there are no fancy swirls or tunnels, like I’ve seen some some bakers creating. However, don’t be fooled by it’s simplicity, the boys at work demolished the cake and gave it rave reviews. Some compared the flavour to Snickerdoodle Cookies.
If you don’t have a bundt pan (yet), no worries. Just divide the batter between two 9 inch loaf pans and make Cinnamon Loaves.
Cinnamon Bundt Cake
3 1/2 cup All-Purpose Flour
1 1/2 cup Granulated Sugar
4 tsp Cinnamon
1/2 tsp Salt
2 tsp Baking Soda
2 cups Water
2/3 cup Canola Oil
2 tbsp Apple Cider Vinegar
2 tsp Vanilla Extract
1 tsp Caramel Extract (optional)
Preheat oven to 350°F and lightly oil pan.
Stir together the flour, sugar, cinnamon, salt, and baking soda. Set aside.
Thoroughly mix the water, oil, vinegar, and extracts. Add to dry ingredients and mix until just combined. Pour into pan and bake for 40 – 50 minutes (until an inserted toothpick comes out clean).
Allow to cool in the pan for 15 minutes before transferring to wire rack. My cake rounded, making what would be a not flat base. Once it was cooled, I carefully evened out the bottom with a bread knife. All fixed, and as the baker, I got the trimmings 🙂
Leave plain or dust with icing sugar before serving.