Cinnamon Swirl Bundt - Bake from Scratch

      Rich vanilla and cinnamon batters blend harmoniously to form this impressive Bundt cake. Featuring pieces of a favorite cinnamon-sugar cereal crushed and incorporated into both batters, along with a Creamy Milk Glaze poured over the top, you might find this cake becomes a regular choice for both breakfast and dessert.

      **Makes 1 (10-cup) Bundt cake**

      - 1¼ cups (284 grams) unsalted butter, softened

      - 2 cups (400 grams) granulated sugar

      - 5 large eggs (250 grams), room temperature

      - 1¾ cups (219 grams) plus 2 tablespoons (16 grams) unbleached cake flour, divided

      - 1 cup (93 grams) very finely ground crunchy cinnamon square cereal* (see Note)

      - 1½ teaspoons (4.5 grams) kosher salt

      - ½ teaspoon (2.5 grams) baking soda

      - ½ cup (120 grams) sour cream, room temperature

      - ⅓ cup (80 grams) whole milk, room temperature

      - 1 tablespoon (13 grams) vanilla extract

      - 2½ tablespoons (15 grams) ground cinnamon

      - Creamy Milk Glaze (recipe follows)

      - Garnish: crunchy cinnamon square cereal

      Preheat the oven to 325°F (170°C). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar on medium-low speed until mixed. Increase the speed to medium and beat until fluffy for 3 to 4 minutes, remembering to scrape the sides of the bowl. Add the eggs one by one, ensuring each is well combined before adding the next and scraping the sides of the bowl as you go. (At this stage, the mixture may appear slightly broken, but it will come together.)

      In a large bowl, whisk together 1¾ cups (219 grams) of flour, ground cereal, salt, and baking soda. In a medium bowl, whisk the sour cream, milk, and vanilla together. With the mixer on low speed, alternate adding the flour mixture and the sour cream mixture to the butter mixture, starting and ending with the flour mixture and beating just until combined after each addition, stopping to scrape the sides of the bowl. Transfer half of the batter (about 3 cups or 714 grams) into a separate medium bowl, and fold in the cinnamon until well mixed. Incorporate the remaining 2 tablespoons (16 grams) of flour into the remaining batter in the mixer bowl.

      Spray a 10-cup Bundt pan* with baking spray that includes flour. Spoon about one-third of the plain batter (about 1 cup or 230 grams) into the bottom of the prepared pan; layer with one-third of the cinnamon batter (about 1 cup or 230 grams), spreading it evenly. Repeat this process two more times with the remaining batters. Tap the pan several times on a kitchen towel-lined counter to settle the batter and eliminate air bubbles.

      Bake for 45 minutes, then rotate the pan, cover it with foil, and continue baking until a wooden pick inserted near the center comes out clean, and an instant-read thermometer shows a temperature of at least 200°F (93°C), for an additional 15 to 20 minutes. Allow the cake to cool in the pan for 10 minutes. Using a small offset spatula, loosen the cake from the center of the pan. Turn the cake out onto a wire rack and let it cool completely.

      Once cooled, transfer the cake onto a serving plate. Drizzle the Creamy Milk Glaze over and into the grooves of the cake. If desired, garnish with cereal.

      *We utilized General Mills Cinnamon Toast Crunch Cereal and the Nordic Ware Jubilee Bundt Pan.

      **Note: We ground our cereal to a fine powder using a spice grinder, and then sifted it with a fine-mesh sieve before measuring. Larger cereal pieces will also work, but they may yield a chewier texture when baked.

      Let us know how it turned out!

      **Creamy Milk Glaze**

      **Makes about ¾ cup**

      - 1¾ cups (210 grams) confectioners’ sugar

      - 3 tablespoons (45 grams) whole milk

      - 1½ tablespoons (22.5 grams) sour cream

      - ¼ teaspoon kosher salt

      In a medium bowl, combine all ingredients and mix until smooth and fully blended. Use immediately.

      Let us know how it turned out!