Cinnamon Swirl Bundt Cake
Glazed in pink icing and crowned with sparkling cranberries, this Cinnamon Bundt Cake is super festive and ready to celebrate the holidays.
Servings: 10
Ingredients
Cinnamon Swirl Bundt Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cup granulated sugar
- ¼ cup canola or grapeseed oil
- 4 large eggs
- 1 ½ teaspoon vanilla extract
- 1 ¼ cups buttermilk
- ¼ cup brown sugar
- 2 tablespoon ground cinnamon
- 2 teaspoon unsweetened cocoa powder
Cranberry Glaze
- 1 cup fresh or frozen cranberries
- ¼ cup water
- 1 tablespoon very soft unsalted butter diced
- 1 ½ to 2 ½ cups confectioners' sugar
Sugared Cranberries
- ¾ cup simple syrup
- 1 cup fresh cranberries
- sugar for rolling
Instructions
Cinnamon Swirl Bundt Cake
- Preheat the oven to 350°F. Grease and flour (see Baker’s Notes) the inside of a 10 to 12-cup capacity Bundt pan and set aside.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the butter until smooth. Add the granulated sugar and mix on medium-high speed until light and fluffy, 2 to 4 minutes. Turn the mixer down to medium. Add the oil and mix until combined.
- With the mixer on medium speed, add the eggs one at a time, allowing for each to fully incorporate before adding the next. Add the vanilla and mix to combined. Stop the mixer and scrape down the sides and bottom of the bowl.
- Add about half of the flour mixture and mix on low speed until just incorporated. Stream in the buttermilk and mix until combined. Add in the remaining flour and mix until just incorporated. Do not over-mix. It is okay if there are still a few streaks of flour remaining.
- Remove about two cups of the batter and place it in a separate bowl. Stir in the brown sugar, cinnamon, and cocoa powder until combined.
- Using a mechanical cookie or ice cream scoop, dollop about a third of the plain buttermilk batter into the bottom of the pan. Add a layer of cinnamon batter on top and repeat. Gently swirl the batters together with the tip of a butter knife.
- Bake the cake for 50 to 60 minutes, or until a wooden skewer or cake tester inserted into the center of the cake comes out clean.
- Cool the cake for 20 minutes then unmold it from the pan. Do not let the cake completely cool in the pan (see Steps).
Cranberry Glaze
- Place the cranberries in a saucepan along with the water. Heat over medium-high heat until the juices begin to simmer. Lower the heat and cook until the cranberries soften and release their juices easily, about 10 minutes. Remove from the heat.
- Place a fine-mesh sieve on top of a bowl and strain the cranberries. Press on the berries using a rubber spatula or wooden spoon so that their juices fall into the bowl. Discard the skins and seeds. (Lay a kitchen towel down first, they may splatter just a bit!).
- Place the butter and 1 ½ cups of confectioners’ sugar in a bowl. Add a few tablespoons of the warm cranberry juice to the bowl and whisk until smooth. Add more juice and/or sugar until the desired consistency is achieved. If you run out of cranberry juice, a splash of water or milk will thin out the glaze as well.
Sugared Cranberries
- Create a simple syrup by bringing 1 part sugar and 1 part water to a simmer over medium-high heat. Add the cranberries and remove from the heat.
- Strain the cranberries with a slotted spoon and allow them to dry on a rimmed baking sheet for about an hour. Sprinkle the cranberries with sugar and roll them around until covered and sparkly.