Post by pastrychefd on May 28, 2020 13:43:46 GMT -5
www.savoringspoon.com/cinnamon-swirl-bundt-cake/
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Ingredients
Dry
2 1/2 cups all purpose flour
4 tablespoons cornstarch
1.5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Wet
2 cup soy milk
2 teaspoons apple cider vinegar
2/3 cup canola oil
1 1/2 cups granulated sugar
4 teaspoons vanilla extract
1/2 teaspoon almond extract
Filling
1/2 cup brown sugar
2 teaspoons of cinnamon
1/2 teaspoon of pumpkin spice
Drizzle
1 cup sifted confectioner's sugar
2 tablespoons soy milk or almond milk
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 350F, and butter a bundt cake pan*
Mix the soy milk and apple cider vinegar together and stir vigorously. Set aside to rest for 15 minutes.
Prepare the filling by mixing the brown sugar, cinnamon, and pumpkin pie spice together.
Whisk the dry ingredients together in a large bowl, and the wet ingredients together in a smaller bowl. Combine and mix till batter is just combined.
Pour 1/2 the batter into the pan. Add the cinnamon sugar filling mixture, poured evenly to cover the batter already in the pan. Now pour the remainder of the batter over the filling layer.
Drag a spoon in a circle around the cake, with the spoon placed in the center of the batter. This makes the cinnamon sugar layer curved when the cake bakes.
Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
Notes
*butter the pan by melting a bit of vegan margarine and brushing it onto the pan with either a paper towel or silicon brush. Oil and regular butter are good replacements too!
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Ingredients
Dry
2 1/2 cups all purpose flour
4 tablespoons cornstarch
1.5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Wet
2 cup soy milk
2 teaspoons apple cider vinegar
2/3 cup canola oil
1 1/2 cups granulated sugar
4 teaspoons vanilla extract
1/2 teaspoon almond extract
Filling
1/2 cup brown sugar
2 teaspoons of cinnamon
1/2 teaspoon of pumpkin spice
Drizzle
1 cup sifted confectioner's sugar
2 tablespoons soy milk or almond milk
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 350F, and butter a bundt cake pan*
Mix the soy milk and apple cider vinegar together and stir vigorously. Set aside to rest for 15 minutes.
Prepare the filling by mixing the brown sugar, cinnamon, and pumpkin pie spice together.
Whisk the dry ingredients together in a large bowl, and the wet ingredients together in a smaller bowl. Combine and mix till batter is just combined.
Pour 1/2 the batter into the pan. Add the cinnamon sugar filling mixture, poured evenly to cover the batter already in the pan. Now pour the remainder of the batter over the filling layer.
Drag a spoon in a circle around the cake, with the spoon placed in the center of the batter. This makes the cinnamon sugar layer curved when the cake bakes.
Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
Notes
*butter the pan by melting a bit of vegan margarine and brushing it onto the pan with either a paper towel or silicon brush. Oil and regular butter are good replacements too!