Cinnamon Bun Bundt Cake

Wow, it's been a long time since I updated. I've been settling into a new job and also trying to set up a business (more details of that to come!). It's all been exciting but somewhat disturbing to my blogging and baking! I spent Sunday baking cakes in my new bundt pan and they're the first things I've baked for ages!

I've been eyeing up bundt cakes for some years. They feature on American baking blogs regularly and I've always been interested in them. I got my first bundt pan (8 cup) from Lidl a couple of weeks ago and have only just got the time to try it out.

I did some searching for recipes that use my size of pan (often bundt pans have a larger 10 or 12 cup capacity) and found a couple that I wanted to try. So I made them both. I'll start with the Cinnamon Bun Bundt to carry on the theme from my last post.

I found the recipe for this cake here at Food for Laughter. I'm posting it here with metric measures as usual and how I made it. There were a couple of issues with the original recipe so here is my version

Ingredients
220g plain flour
1 tsp baking powder
1 1/2 tsp baking soda
1 tbsp cinnamon
1/2 tsp salt
150ml milk
85g butter
4 tbsp sugar
3 eggs

For the glaze
135g soft brown sugar
1 tbsp cinnamon
120ml water
50g butter

Method
Preheat the oven to 350 degrees. Coat a bundt pan with cooking spray.
In a large bowl, stir together the flour, baking soda, cinnamon and salt.
Heat the milk, butter and sugar in a pan on a medium heat just until the butter is melted, stirring constantly.
Add the eggs and the milk mixture to the flour mixture, and beat well.
Pour the batter into the bundt pan, and bake for 25 to 35 minutes or until a toothpick inserted into the centre of the cake comes out clean.
Allow the cake to cool in the pan for 5 minutes, then invert onto a serving plate.
To make the glaze; heat the sugar, cinnamon, water and butter in a saucepan until the butter has melted and the sugar disolved. Pour over the still warm cake and, using a pastry brush, make sure the entire cake is covered with the glaze.
Serve warm with some extra syrup poured over.