Chocolate Cinnamon Bundt Cake

I was in charge of bringing dessert for a New Years Lunch with my family. I knew I was going to make a bundt cake because my boyfriend's mom got me the most beautiful bundt pan from Williams Sonoma for Christmas!

After flipping through some recipes I decided on a cinnamon chocolate bundt cake that I saw on Lick the Bowl Good. The cakes smelled amazing while it was cooking and it was so moist and chocolately I could have eaten the whole thing!

Cinnamon Chocolate Bundt Cake from Food Librarian via Lick the Bowl Good

1/2 cup butter

1 cup water

1/2 cup vegetable oil

5 tablespoons cocoa powder

2 cups flour

2 cups sugar

1/2 teaspoon salt

1/2 cup buttermilk

1 teaspoon baking soda

2 eggs slightly beaten

1 1/2 teaspoons cinnamon

1 teaspoon pure vanilla extract

Preheat the oven to 375 degrees. Grease a large bundt pan with cooking spray. Make sure to cover all the crevices.

Put butter, oil, cocoa in a medium saucepan. Bring to a boil. Meanwhile, whisk together flour, sugar, and salt in a mixing bowl. Pour the chocolate mixture into the bowl with the dry ingredients and mix well. Then add, the buttermilk and baking soda. Mix together the eggs, cinnamon and vanilla in a small bowl and add to the batter.

Pour batter into prepared pan. Bake for 25 minutes. (Mine took closer to 38 mins. Usually my oven cooks things pretty quick but this just took a lot longer than I thought it would)

Allow to cool in pan completely!

I just sprinkled the top with powdered sugar.

A little close up...

A view of the top...

Thanks Monica for sharing the recipe, this cake was moist and delicious! My family enjoyed it with a nice scoop of vanilla ice cream. :)

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Thanksgiving Desserts---A little late....

I am a little late posting but I guess it is better late than never! Anyways I was in charge of bringing desserts for Thanksgiving so I wanted to do a couple of different things, I decided on Pumpkin Cheesecake, Dutch Apple Pie and Cinnamon Cream Cheese Bundt Cake I found on Ordinary Day.

The pumpkin cheesecakes I have made many many times before, but this time I decided I wanted to try them cupcake size and mini cupcake size. Let me just tell you...they were a hit! Who can pass up a miniature sized cheesecake! I do have to apologize however, because I didn't get any pictures of what the finished product looked like. Think yummy piped whipped cream on top of each!

The apple pie I had actually made last year for Thanksgiving, it was really good however its was a little too liquidy in my opinion. So this time around I just added a little extra flour and it was absolutely perfect! Dutch apple pie is my mom's favorite so I had to make this one again this year.

The Cinnamon Cream Cheese Bundt Cake I saw on Michelle's blog One Ordinary Day a few weeks back and I just thought it sounded delicious! However the recipe calls for Brown Sugar Cinnamon Spice Swirl Cream Cheese and I looked everywhere for it for weeks until finally one day I stumbled upon it at Rice Epicurean here in Houston. I was so excited I bought 3 of them!



Cinnamon Cream Cheese Bundt Cake from Michelle at One Ordinary Day which she adapted from My Recipes and Smitten Kitchen

1 1/2 cups (3 sticks) unsalted butter, at room temp
8 oz. Philadelphia Brown Sugar & Cinnamon Spice Swirl Cream Cheese, at room temp
3 cups sugar
6 large eggs
2 tsp. vanilla extract
2 tsp. ground cinnamon
3 cups all purpose flour
1 tsp. salt


Preheat oven to 325 degrees and spray a 12 cup bundt pan with baking spray.

Place butter and cream cheese in mixing bowl and beat on medium speed until smooth. Add sugar, increase mixer to high speed and beat for 5 mins, until mixture is light and airy. Add eggs, one at a time , beating after each addition. Add vanilla and cinnamon, then flour and salt all at one time. Beat just until incorporated.

Pour batter into prepared pan and even out the top.


Bake until cake is golden brown and a cake tester comes out clean, about 1 hour and 15 mins. Remove cake from oven to cooling rack. Cool in pan for 20 minutes. Remove from pan and allow to cool completely. Glaze with Cinnamon glaze. (recipe below)
Cinnamon Glaze

1 cup powdered sugar
2 Tbsp milk
1/2 tsp. ground cinnamon

Mix ingredients in small bowl until smooth. Drizzle over cooled cake and Enjoy!!!

This cake was really good, its light and moist and ohh soo yummy! My family loved it and so did I. I would definitely make again. I do think my bundt pan might be 10 cups so it was pretty full, but it baked up nicely. (It did rise over the center but didnt cause any issues and this glaze was amazing. I heated it up just a little in the microwave for breakfast the day after Thanksgiving!

Mini Pumpkin Cheesecakes (This recipe comes from a copycat of the Cheesecake Factory Pumpkin Cheesecake)

1 1/2 cups graham crackers crumbs

5 tbsp. butter melted

1 cup plus 1 tbsp sugar

3 8oz. package cream cheese, softened

1 tbsp vanilla

1 cup canned pumpkin ( I used Libby's)

3 eggs

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

whipped cream and or caramel, for serving

Preheat over to 350 degrees.

Make the crust by combining the graham crackers crumbs with the melted butter and tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. ( I did 1. 5 times the recipe for the crust cause thats my favorite part.) Press the crumbs into the bottom of the liners.

To make into cupcake sized, put about 1 tablespoon of crumb mixture into the paper liners and smooth out with the back of a spoon. For the mini sized cheesecakes use about a teaspoon of crumb mixture. Bake the crust for 5 mins then set aside until you are ready to fill.

In a large mixing bowl, combine the cream cheese, 1 cup of sugar, and vanilla. Mix until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue to beat until smooth and creamy.

Pour the filling into the paper liner almost filling to the top. Bake for about 18-22 mins. The tops will turn a bit darker at this point, remove from the oven and allow the cheesecakes to chill.

Once the cheesecakes comes to room temp, put into the refrigerator. Serve with whipped topping and caramel.

These are a becoming a family favorite and I am sure I will be making them again next Thanksgiving. I enjoyed them even more since they were more bite sized then a slice of normal cheesecake.

Dutch Apple Pie Recipe from Recipezaar

1 homemade or ready made pie crust

5 1/2 cups peeled, cored and sliced cooking apples (I used 6 Granny Smith Apples)

1 tablespoon lemon juice

1/2 cup sugar

1/4 cup brown sugar, packed

3 tablespoons flour (I used about 4 1/2)

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

Topping:

3/4 cup flour

1/2 cup sugar

1/4 cup brown sugar, packed

1/3 cup butter, at room temp

Preheat oven to 375 degrees.

Fit pie crust into pie plate. (If needed)

In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg.

Pile into crust.

Prepare topping:

In a medium bowl, with a pastry blender, mix flour, sugars, and butter until coarsely crumbled.

Sprinkle evenly over apples.

Bake at 375 degrees for 50 minutes.

If you love apple pie you definitely need to try this pie! It is delish! You can also refrigerate and just re-heat at 350 before serving. Cover with foil to keep from burning the crumb topping!

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Snickerdoodle Bundt Cake

After stumbling upon Dozen Flours blog I quickly learned we share the love for everything snickerdoodle! Her snickerdoodle bundt cake first caught my eye as something I could bring to work for everyone to try. So that night my boyfriend was at work and that just left me lots of time to experiment in the kitchen with no interruptions. It turned out beautiful and wow did it smell so good!

This is what the pan looked like before pouring in the batter. It made the yummiest crust!

I thought I had a picture before I put in the oven, but I guess not. I think I was just so excited for it to be done I forgot!

And here it is when it came out...

Flipped over and ready to eat!

Here is receipe from Dozen Flours

Snickerdoodle Bundt Cake

2 teaspoons ground cinnamon

1 cup white sugar

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 cup unsalted butter, at room temperature

1 cup white sugar

1 cup light brown sugar

3 eggs, at room temperature

2 teaspoon vanilla extract

1 cup full-fat sour cream, at room temperature

In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside. Preheat oven to 325F.

Here's the exact way I made the crust: Using a spray product like Pam with Flour (I LOVE this stuff -- seriously its changed my life!), generously spray a 9 inch Bundt pan, being careful to cover all the nooks and cranies, as well as the center tube. (Note: If you don't want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.

Sift together the flour, baking powder, baking soda and salt. Set aside.

Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.

Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well. Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake.

Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.)

Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

This cake turned out great and everyone really enjoyed it. The only thing I may do differently next time is add more cinnamon sugar mixture in the midde of the batter. Maybe even trying to add another layer of the mixture and batter.

I couldnt wait to try a piece, so I just cut a tiny sliver.

My 2 friends at work, Kevin & Stacey sure are loving the new baking bug I caught. Thanks guys for always being my taste testers now that my boyfriend is "eating healthy"!! Print This