I always like to have a “counter cake” on hand for visitors and guests. I tested this cake four times on four consecutive days while in the bungalow, and no one seemed too upset about that. They were all happy to share their feedback with me. This is a great counter cake, as it tastes even better the next day.
Cinnamon Bundt Cake
- Cooking and Prep: 1 h 45 m
- Serves: 14
Prepare the Cake
Preheat oven to 350°F (180°C).
In the bowl of an electric mixer fitted with the beater attachment, beat the eggs on high for five minutes. Slowly add the sugar and beat for another four to five minutes.
Add the remaining batter ingredients and mix until combined.
In a separate bowl, combine the cinnamon and sugar for the cinnamon layer.
Spray a 10-cup Bundt pan with baking spray and pour half the batter into it. Sprinkle most of the cinnamon and sugar mixture over the batter, saving about a teaspoon of it.
Pour the remaining batter into the pan and sprinkle with the remaining sugar-cinnamon mixture. Bake for 50 minutes or until an inserted toothpick comes out clean. Remove from oven and let stand for five minutes. Then flip over onto a flat surface and let cool completely.
For the Icing
Mix icing ingredients until a thick consistency forms. If you need more hot water, add it very slowly until a toothpaste kind of consistency is reached. Pour over cake once completely cooled.
For the Spiced Nuts
Preheat oven to 325°F (165°C).
In a bowl, beat egg white vigorously until foamy. Stir in the nuts and set aside.
In a small bowl, combine the sugar, cinnamon, cayenne pepper, and salt. Add the spices to the nuts and toss until coated.
Spread onto a greased baking sheet and bake for 20 minutes. Stir often so that the nuts don’t stick. Sprinkle onto the iced cake.
Spiced nuts are a fun way to take the cake to a new level. I suggest walnuts and pecans, but if you don’t use those at this time of year, almonds work as well. Store for up to two weeks in an airtight container.