Fiery Cinnamon Buttermilk Bundt Cake
Indulge in the delicious layers of our Fiery Cinnamon Buttermilk Bundt Cake, a delightful treat perfect for coffee breaks or afternoon gatherings. The combination of self-rising flour, brown sugar, and warm spices like cinnamon and nutmeg creates a tender and flavorful cake that is both comforting and exhilarating. With the rich tang of buttermilk and the added crunch of walnuts, this cake strikes the perfect balance between sweet and spicy. Serve it warm or cool for a delightful dessert that everyone will love!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
self rising flour
2.5 cups (sifted)
brown sugar
2 cups (packed)
salt
0.5 teaspoons (to taste)
shortening
2/3 cup (softened)
baking soda
0.5 teaspoons (mixed with dry ingredients)
cinnamon
0.5 teaspoons (ground)
nutmeg
0.5 teaspoons (ground)
eggs
2 (beaten)
buttermilk
1 cup (room temperature)
walnuts
0.5 cups (finely chopped)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Generously spray a bundt pan with nonstick spray, ensuring every crevice is coated.
3
In a large mixing bowl, combine the self-rising flour, packed brown sugar, and salt, stirring well to combine.
4
Cut in the shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5
Set aside 1/2 cup of this crumb mixture for later use.
6
To the remaining crumb mixture, stir in the baking soda, cinnamon, and nutmeg until evenly distributed.
7
In a separate small bowl, whisk together the beaten eggs and buttermilk until well blended.
8
Gently fold the egg and buttermilk mixture into the flour mixture. Stir until just combined, being careful not to overmix.
9
Evenly sprinkle the reserved crumb mixture and chopped walnuts in the bottom of the prepared bundt pan.
10
Pour the cake batter over the nutty layer, spreading it gently to cover.
11
Bake in the preheated oven for 50-55 minutes or until a toothpick inserted in the center comes out clean.
12
Once baked, allow the cake to cool in the pan on a wire rack for 10 minutes.
13
Carefully remove the cake from the bundt pan and allow it to cool completely on the wire rack.
14
Serve the cake warm or let it cool down completely before cutting into slices.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Fiery Cinnamon Buttermilk Bundt Cake?
It is a tender and flavorful dessert featuring cinnamon, nutmeg, and buttermilk, baked in a bundt pan with a walnut crumb layer.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C) before beginning the baking process.
How long does the cake need to bake?
The cake should bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
What type of flour is used in this recipe?
This recipe requires 2.5 cups of sifted self-rising flour.
How should I prepare the bundt pan?
Generously spray the bundt pan with nonstick spray, ensuring every crevice is coated to prevent sticking.
What is the purpose of the 1/2 cup of crumbs set aside?
This reserved crumb mixture is combined with walnuts to create a crunchy layer at the bottom of the pan.
What spices give the cake its fiery flavor?
Warm spices including cinnamon and nutmeg provide the cake's signature spicy and comforting flavor.
Why is buttermilk used in the recipe?
Buttermilk adds a rich tang and ensures the cake has a tender, moist crumb.
Does this cake contain nuts?
Yes, the recipe includes 0.5 cups of finely chopped walnuts for added texture and flavor.
How do I check if the bundt cake is done?
Insert a toothpick into the thickest part of the cake; if it comes out clean, the cake is fully baked.
How long should the cake cool in the pan?
Allow the cake to cool in the bundt pan on a wire rack for 10 minutes before attempting to remove it.
Can this cake be served warm?
Yes, you can serve the cake warm or let it cool down completely before slicing.
What type of sugar is required?
The recipe calls for 2 cups of packed brown sugar.
How many eggs are needed?
You will need 2 eggs, which should be beaten before being added to the mixture.
How do I incorporate the shortening?
Cut the shortening into the flour and sugar mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Is there baking soda in this recipe?
Yes, 0.5 teaspoons of baking soda are mixed with the dry ingredients to help the cake rise.
Should the buttermilk be room temperature?
Yes, using room temperature buttermilk helps it blend more easily with the other ingredients.
How do I assemble the layers in the pan?
Sprinkle the reserved crumbs and walnuts in the bottom of the pan first, then pour the batter over the top.
What is the texture of the Fiery Cinnamon Buttermilk Bundt Cake?
The cake has a tender, soft texture with a delightful crunch from the walnut and crumb layer.
Is this recipe suitable for a coffee break?
Absolutely, it is described as a perfect treat for coffee breaks or afternoon gatherings.
Can I use a mixer for this recipe?
The instructions suggest stirring by hand and folding to avoid overmixing, though a mixer could be used on low speed.
What should the shortening texture be like?
The shortening should be softened to make it easier to cut into the dry ingredients.
How much salt is in the recipe?
The recipe uses 0.5 teaspoons of salt, which can be adjusted to taste.
What happens to the walnut layer after baking?
When the cake is inverted and removed from the pan, the walnut layer becomes the decorative and crunchy top.
How do I prevent the cake from being tough?
Gently fold the wet and dry ingredients together until just combined; overmixing can lead to a tougher cake.
Is the brown sugar light or dark?
The recipe doesn't specify, so you can use either light or dark brown sugar depending on your preference.
What is the total number of ingredients?
There are 10 main ingredients used to make this bundt cake.
Should the flour be sifted?
Yes, the recipe specifies that the self-rising flour should be sifted for a lighter cake texture.
Can I substitute the walnuts?
While walnuts are traditional, you could likely substitute pecans or omit them if you have a nut allergy.
How do I remove the cake from the pan safely?
After cooling for 10 minutes, carefully invert the pan onto a wire rack to allow the cake to drop out.