Cinnamon Latte Swirl Bundt Cake
Bundt cakes are simple sponges. The tin elevates the bundt to something more than a simple sponge. So choose your tin carefully. This cake is a blend of cinnamon cake and coffee, making it a perfect tea cake.
This cake was inspired by my time in Shinjuku. We spent every morning at Joel Robuchon’s Le Cafe. I would get the cafe au lait with cinnamon sugar. It was sweet, spicy and completely over the top. It was the perfect Winter drink and I miss it dearly. Especially now in Australia’s winter. It’s finally WINTER!!!! I love Winter, it’s easily my favourite season.
This recipe was an accidental adaption of the cardamom pound cake recipe from Sweet by Helen Goh and Yotam Ottelenghi, page 181. Honestly, I like following recipes but I have become increasingly aware that I never actually follow any recipes. The most common reason I do not follow recipes is because I usually do not have all the ingredients. Similarly to my dear grandma, who had this same tendency to attempt recipes without having all the ingredients. Anyway this cake is a product of that particular trait. Just a heads up, I never have self raising flour in my pantry. I also do not own a pound cake tin and I actually had no bundt tins either… I am very lucky my mum is an op-shopping queen so I put in a request. As of today I am proud to say I now have 3 beautiful bundt tins, 2 mini bundt tins and 6 micro bundt tins.
Makes 1 bundt, serves 8 - 10
The Bundt
90 mls buttermilk, room temperature
6 large eggs, room temperature
1 Tbs vanilla bean paste
300 g plain flour
2 tsp baking powder
1 tsp salt
200 g caster sugar
100 g light brown sugar
300 g butter, room temperature*
2 tsp cinnamon
2 Tbs fresh espresso
2 tsp cocoa powder
1/2 cup choc chips
The Glaze
3-4 Tbs espresso, warm
30 g butter, room temperature
240 g icing sugar
2 tsp cocoa powder
chocolate sprinkles
To make the bundt
Preheat the oven to 170’C (I use a fan forced oven, 180’C if not a fan)
Prepare bundt tin by greasing with butter and dusting with flour. Shaking slightly to get even coverage and remove any excess. This step is important!! Do not skip this or when you go to turn out your bundt you might have a bit missing.
Place buttermilk, eggs and vanilla in a bowl and whisk until combined.
Place flour, baking powder, sugars and salt in another bowl and whisk until combined.
Add half the buttermilk mixture to the dry ingredients along with the butter and whisk until smooth.
Add the remainder of the buttermilk mixture and slowly whisk until well combined.
Divide the mixture into two bowls evenly.
Add cinnamon to one bowl and fold in.
Add espresso and cocoa powder to the remaining bowl.
Spoon the mixtures into the tin alternating between the cinnamon and coffee mix. After a third of the mix is in the tin sprinkle a third of the choc chips in. Repeat this process until the bundt tin is filled.
Bake for 40-45 minutes or until a skewer comes out clean. Allow the cake to cool in the tin for 10-15 minutes, then run a butter knife or offset spatula around the edges of tin. Then GENTLY turn out onto a wire rack to cool completely.
To make the glaze:
Place all ingredients in a bowl and whisk until smooth and thick.
Spoon the glaze over the cooled bundt ensuring drips form over the sides of the cake.*
Allow cake to stand for a few minutes before sprinkling chocolate sprinkles from a height over the top of the cake.
Notes:
*Room temperature means not Australian hot summer temperature, but softened
*I place the wire cooling rack over a plate while I am doing the glazing so that the plate catches the excess glaze. Then I move the cake to a serving plate.
final thoughts…
I cannot wait to travel again. I would love to go back to Japan. It’s funny because not that long ago I never wanted to travel. I was perfectly content with just seeing Australia. That’s changed and now I want to see things and eat lots of food from other countries.
Amelia xx