Once Upon a Chef has done it again! I used her Sour Cream Coffee Cake with Cinnamon-Walnut Swirl recipe to make a Cinnamon Streusel Bundt Cake and it was delicious. Since I deviated from the recipe a bit, I wanted to share how I turned her coffee cake with a cinnamon swirl into a cinnamon streusel bundt cake!
A few months ago, I made her Lemon Pound Cake, and it was the best lemon cake I've ever had! (you can see me rave about it here - my grandma even made it and sent me a photo showing off her photography skills!) Recently, I was asked to make a cinnamon streusel bundt cake. I've never made a cake with layers in the batter before, so I was super excited about this new baking experiment! While looking for recipes, I always go for the highly rated ones. When I was searching for a cinnamon streusel bundt cake recipe, I didn't find one that was exactly what I was looking for. However, this coffee cake by Once Upon a Chef popped up and I was very confident that it would be amazing based on the experience I had with her lemon pound cake recipe, so I decided to use the cake batter from it and make my own cinnamon streusel to replace the cinnamon-walnut swirl!
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How to make this Cinnamon Streusel Bundt Cake:
- First, I coated my bundt cake pan with vegetable shortening and a cinnamon-sugar mixture (about ¼ cup sugar with 1 tablespoon cinnamon mixed together well). Make sure the entire pan is coated nice and evenly! The cake will come out of the pan perfectly and the cinnamon-sugar will add flavor to the outside of the cake this way. (I learned this technique from Once Upon a Chef's Lemon Pound Cake recipe.)
- Then I made only the cake batter from Once Upon a Chef's Sour Cream Coffee Cake with Cinnamon-Walnut Swirl
- Finally, I made the cinnamon streusel layer. To do this, mix together:
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) light brown sugar
- 1 tablespoon cinnamon
- Once those are mixed together, cut ½ cup (1 stick) of cold butter into the mixture using a pastry blender or knives. The butter should be broken up into about pea-sized pieces in the end.
- Using a spatula, scoop ⅓ of the cake batter into the bottom of the pan. Carefully smooth it out so it's even. Then, spoon & sprinkle about half of the cinnamon streusel mixture on top of the cake batter layer. Repeat with another ⅓ of the cake batter, then cinnamon streusel, and finally the remaining cake batter. You may not use all of the cinnamon streusel, and that's okay.
- Make sure the top layer of cake batter is even & smooth, and bake in the oven at 300 degrees F (150 C) until the top is lightly golden and a toothpick comes out clean (65-75 minutes).
If you're a big fan of frosting, I recommend drizzling some cream cheese icing on top!
To make the perfect cream cheese icing for this cake:
- Mix until well combined:
- ¼ cup (½ stick) unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- ½ teaspoon vanilla extract
- 1-2 cups powdered sugar
- 1 tablespoon milk or heavy cream
- 2 tablespoons water (more/less depending on your preferred consistency)
I have to say, this is definitely one of my favorite cakes I've made (or ever had, really). It's perfectly moist, layered, and bursting with cinnamon flavor! If you try it, leave a comment below and let me know your thoughts!