So where did this pan come from? Well history has it, that two ladies from the Minneapolis Jewish-American Hadassah Society approached David Dalquist of the cookware company Nordic, to produce a pan that resembled the traditional Gugelhupf dish which was used to make a soft yeast dough cake in a circular shape. Thus was born the once trademarked “Bundt” cake pan.
Interesting bit of trivia for you there, but let’s get on to the reason you're her, the good stuff. Recently I got out my Bundt pan and decided to whip up a little something for my family. I like to be a fun mom, so I was thinking of a way we could have cake for breakfast. See I told you I was a fun mom. After playing around with ingredients, I baked up this not too sweet Cinnamon Swirl Bundt Cake. And let me tell you, it was a BIG hit.
3/4 cup butter, room temperature
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup sour cream
¼ cup cream cheese
2 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1/4 cup white sugar
To start with, preheat your oven to 400 degrees and get your 10 inch Bundt pan greased.
Grab a bowl, your mixer, the butter and the 1 ½ cup of sugar. You are going to cream together the butter and sugar till it is nice and fluffy. Next you are going to add in your eggs, one at a time. Make sure each egg is full incorporated into your batter before adding the next one.
Now add your vanilla, baking soda and baking powder. Once those ingredients have been mixed in, drop in the sour cream and cream cheese to the mix. The last thing you are going to add is your flour. While the mixer is going, add in a little at a time, till it is all been nicely mixed into your cake batter. The batter will be very stiff.
Now come the fun part, constructing the swirl in the center of the cake. Start by spooning half the batter into the pan. You will want to tap it on the counter to get the batter to spread and settle. Now take your cinnamon and the remaining ¼ cup of sugar and combine them (just like you would for making cinnamon toast.) You are going to spread the cinnamon/sugar mixture all over the cake batter in the pan. Take the remaining batter and spoon it as evenly on top of the cinnamon/sugar as possible. Tapping the pan on the counter should help it spread and cover.
Bake the cake in the preheated oven for 10 minutes before dropping the temperate down to 350 for a remaining 35-40 minutes. You will know the cake is done when a tester, such as a kabob stick, comes out clean. Let the cake cool for a few minutes before turning out onto a plate. Once the cake is cool, if you want, you can drizzle a milk and powdered sugar glaze on top.
The only thing left to do is to make sure you get a big enough piece, because I promise you, this cake will NOT last long!