Saturday, November 13, 2010

Soccatunia - Cinnamon Swirl Bundt Cake

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Source: Today's Nest


Soccatunia - Cinnamon Swirl Bundt Cake

Cake:
2 1/2 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 eggs
1/4 cup milk
1 cup sour cream
3 tablespoons brown sugar - packed
1 tablespoon cinnamon

Glaze:
2 cups confectioner’s sugar
4 tablespoons milk
A few drops of orange oil (optional)


Cake:
1. Preheat oven to 350 degrees.
2. Lightly grease and flour a bundt pan.
3. Sift together flour, baking powder, salt, and granulated sugar. Set aside. We’ll call this dry ingredients #1.
4. In a separate bowl combine the brown sugar, cinnamon, and 3 tablespoons of dry ingredients #1.
5. Mix together well. Set aside. We’ll call this dry ingredients #2.
6. Place dry ingredients #1 in your mixer bowl and add softened butter, vanilla, eggs, milk, and sour cream.
7. Mix on medium speed until batter is smooth and silky (about 30-45 seconds).
8. Pour 2/3 of the batter into the prepared bundt pan.
9. Evenly sprinkle the dry ingredients #2 over the batter in the bundt pan. Insert the butter knife in various places to give the cake a marbled effect.
10. Pour the remaining batter into the bundt pan. Place on a baking sheet in the middle of the oven.
11. Bake for 50-55 minutes or until it pass the clean toothpick test.
12. Allow cake to cool in pan for 30 minutes.
13. Invert cake onto a plate or cake stand. Remove bundt pan.
14. Allow to cool completely before applying glaze.

Glaze:
1. Stir together the ingredients until smooth and well blended.
2. Allow mixture to set for 3-5 minutes before drizzling over cake.
3. Drizzle on top of the cake.