Absolutely true! How many people exist on this planet who eat cake only on birthdays? I think you can count them on your fingers. The max that I have been without gorging on a slice(s) of cake is a fortnight (too long I would say). To ensure that I bake a cake at least once a month specifically a bundt one, I am part of a group called #BundtBakers. Every month one of us becomes a host and chooses a theme and we all bake and share our recipes on our respective blogs. What fun :D
The theme for this month is Cinnamon chosen by You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
Make this cake and be ready to get your home filled with the earthy and comforting aroma of cinnamon. I think this wonderful spice deserves to be called as a natural air freshener. Ha!
Though I like almost all the spices, cinnamon and ground ginger are the ones that I just love and always look forward to incorporate in baking. So when this month's theme was announced, I was naturally quite happy more so because I was going to inaugurate my new newly acquired bundtlette pan :D
Throughout my baking experience, I've figured out that cinnamon works quite well when combined with another ingredient rather than using it by itself. It's quite strong so using it alone sometimes makes the baked good taste spicy (if you can understand what I mean). Pairing it with another ingredient enhances it's taste and imparts an additional flavor as well.
Since weather out here is still on the cooler side, chocolate is another oh so comforting and yummy ingredient that I tend to use as much as possible and as we have strawberries plenty in season but are soon to be off shelves, I thought why not combine all the three ingredients?
The hint of spiciness from cinnamon, the dark earthiness of cocoa and in contrast, sweet and juicy strawberries that make the cake so moist...you will find out what a delicious flavor combo this turned out to be! You can glaze it with chocolate ganaché if you want to but I think just a plain slice of this yummy cake with a few fresh strawberries and softly whipped cream would taste as delicious (or maybe even better) :)
Recipe Resource: Bakingyummies
Makes six bundlettes or two 3 inches / 8 cms or one 6 inches / 15 cms mini bundt cake.
100 grams / 3.5 ounces / 3/4 cup plus 1 tablespoon all purpose flour.
3/4 teaspoon baking powder.
pinch of regular salt.
scant 1/4 teaspoon soda bi carb.
20 grams / 2 tablespoons plus 2 teaspoons natural cocoa powder.
1 teaspoon ground cinnamon.
90 grams / 3 ounces / 1/3 cup plus 1 tablespoon unsalted butter, slightly cold.
100 grams / 3.5 ouncs / 1/2 cup caster or superfine sugar.
1 teaspoon pure vanilla extract.
2 medium eggs at room temperature.
80 ml / 2.5fl ounces / 1/3 cup creme fraiché or sour cream at room temperature.
150 grams / 5 ounces / 1 cup chopped fresh strawberries.
Preheat the oven to 175 degrees C / 350 degrees F. Grease and dust one six bundlette tray or two 3 inches / 8 cms or one 6 inches / 15 cms mini bundt cake pans.
In a bowl sieve together the flour, baking powder, salt, soda bi carb, cocoa powder and ground cinnamon. Mix thoroughly with a hand held whisk to distribute all the ingredients.
In a stand mixer fitted with the paddle attachment and on medium-high speed, or using an electric hand mixer, cream the butter for about 30 seconds. Add the sugar and mix until light, pale and fluffy about 2 to 3 minutes.
Reduce the speed to low. Add the eggs one at a time beating until each is incorporated well in the mixture. Scrape down the sides of the bowl at regular intervals.
Add the flour mixture in two batches alternating with the creme fraiché or sour cream and mix until just combined after each addition.
Pour the batter into the prepared bundlette tray or bundt pan(s) and bake in the preheated oven for about 15 to 20 mins or until a cake tester or a wooden skewer inserted in the center comes out with a few moist crumbs attached to it.
Place the tray or the pans on a wire rack to cool for about 20 minutes. Remove the cakes from the tray and place them again on the wire rack to cool completely.
Storage Suggestions: The cake can be stored in an air tight container in the refrigerator for up to 3 days. Freezing not advisable.
And don't forget to take a peek at what other talented bakers have baked this month. Here are the links:
- Apple Cinnamon Bundt by Tammy at Living the Gourmet
- Carrot Bundt Cake with Cinnamon Glaze by Kelly at Passion Kneaded
- Cinnamon Apple Bundt Cake by Christiane at Taking on Magazines
- Cinnamon Apple Jelly Donut Cake by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cinnamon Bundt Cake by Kathya at Basic N Delicious
- Cinnamon Bundt Coffee Cake by Lauren at From Gate to Plate
- Cinnamon Chocolate and Strawberry Cake by Deepti at Baking Yummies
- Cinnamon Chocolate Chip Bundt Cake by Renee at Magnolia Days
- Cinnamon Crown Cake by Stacy at Food Lust People Love
- Cinnamon Dolce Coffee Bundt Cake by Felice at All That's Left are the Crumbs
- Cinnamon Espresso Bundt with Chocolate Ganache by Amanda at The Cinnamon Scrolls
- Cinnamon Pecan Streusel Bundt Cake by Lara at Tartacadabra
- Cinnamon Roll Bundt by Margaret at Tea and Scones
- Cinnamon Swirl Bundt by Sue at Palatable Pastime
- Cinnamon Swirl Zucchini Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Cinnamon Toast Bundt by Jane at Jane's Adventures in Dinner
- Cinnamon Toast Bundts by Olivia at Liv for Cake
- Mexican Chocolate Bundt Cake by Mondo at I Bake He Shoots
- Monkey Bread Bundt by Wendy at A Day in the Life on the Farm
- Pumpkin Spice Toffee Bundt Cake by June at How to Philosophize with Cake
- Red Tea and Cinnamon Bundt Cake by Mary at Los Chatos Chefs
- Six Pound Cinnamon Chocolate Chip Coffee Cake by Rebekah at Making Miracles
- Snickerdoodle Bundt Cake by Teri at The Freshman Cook
- Strawberry Cinnamon Rolls Bundt by Priya at I Camp in My Kitchen
- Sweet Cinnamon Spice Tea Bundtlettes by Lauren at Sew You Think You Can Cook
- Tea Chai Bundt Cake by Rocio at kidsandchic
- Tunnel of Cinnamon Bundt Cake by Laura at Baking in Pyjamas
- Walnut Schnecken Bundt Cake by Tux at Brooklyn Homemaker