This weeks post continues the odyssey of the bundt tin, after a busy couple of days I finally got round to baking. The recipe includes sour cream which helps to create a moist tender crumb, I did however get a bit worried that this cake might stick in the tin despite spraying with a vegetable oil spray but I managed to get the cake out with a sharp inversion. The resultant cake is tasty and has a lovely cinnamon swirl.
Ingredients
- 3/4 cup vegetable margarine
- 1 1/2 cups granulated sugar
- 3 eggs - free range
- 1 tsp vanilla paste
- 1 cup sour cream
- 2 1/2 cups plain flour
- 1 tsp baking powder
- 1 tsp bicarb
- 2 tbsp ground cinnamon
- 1/2 cup demerara sugar
Method
- Pre heat your oven to 180c
- Oil your bundt tin
- Mix the ground cinnamon and demerara sugar together in a separate bowl
- Cream your margarine and granulated sugar
- Now add all the other ingredients and mix well in your mixer
- Now pour half of the mixture in your prepared tin
- Sprinkle the cinnamon sugar on top
- Now top off with the rest of the mixture and level.
- Bake for approx 45-60 minutes until golden and fully baked when tested with a skewer
- Cool in tin and then tip out until a wire rack
No comments:
Post a Comment