Cinnamon Toast Bundts
INGREDIENTS
Topping:
INSTRUCTIONS
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp cinnamon ground
- 1/4 + 1/8 tsp nutmeg ground
- 1/3 cup milk
- 2 large eggs room temperature
- 1/3 cup sour cream
- 1/2 cup light brown sugar packed
- 3 Tbsp unsalted butter 43g, melted
- 2 tsp vanilla
Topping:
- 2 Tbsp unsalted butter melted
- 1/2 cup granulated sugar
- 1/2 tsp cinnamon ground
INSTRUCTIONS
- Preheat oven to 350F and grease & flour your Garland Bundt pan (or any 6-cup Bundt pan).
- In a small bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set Aside.
- In a medium bowl, whisk milk, eggs, sour cream, and brown sugar until combined. Add melted butter and vanilla. Whisk until smooth.
- Add flour mixture and mix until just combined.
- Add some batter into your prepared pan and press it into the cracks of the Bundt pan with a small spatula.* Add remaining batter until pan is no more than 3/4 full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
- Bake for 15mins** or until a toothpick inserted into the center comes out mostly clean.
- Place on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cakes and turn out onto wire rack to cool completely.
- Whisk granulated sugar and cinnamon. Brush cakes with melted butter and dip into cinnamon sugar.