January 14, 2021
Raise you hand if you love a bundt cake? And now raise your hand if you love Cinnamon Toast Crunch cereal? My kids would have two arms waiving in the air. And if you mix the cake and the concept of the cereal, you get a baker’s (and eater’s) dream of cinnamon sugar goodness on the inside, with a crackly cinnamon sugar exterior coating on the outside.
You see, I try not to buy sugar cereal. My pantry is usually stocked with some Cheerios, and maybe a box of Rice Krispies. Basically it’s a boring lot. My kids always waited to get to sleep away camp to eat the sugary cereal they craved. But if you make a cake with the name of a sugary cereal, you are sure to please. But then again you probably had them at cake. In our house there may not be a box of Coco Pops, but there is always cake!
So this cake is an easy one. And it’s a crowd pleaser. Just don’t forget to prepare the pan!That sugary coating on the outside sets it apart from your average bundt. Try it out on your family. It’s sure to be a winner!
Cinnamon Toast Crunch Cake
Adapted from Averie Cooks
For Preparing the Pan and Creating the Filling:
1cup (198 grams) sugar
2 teaspoons cinnamon
For the Cake:
2 1/2 cups (300 grams) all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup (198 grams) granulated sugar
1 cup (190 grams) light brown sugar, packed
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup (240 grams) Greek yogurt or sour cream (I used sour cream)
Preparing the Pan (Important)
In a small bowl, add 1 cup granulated sugar and the 2 teaspoons of cinnamon. Whisk to combine. Put 1/4 cup of the cinnamon sugar mixture in a separate bowl.
Preheat the oven to 325º F. Generously spray a 9” or 10 “ bundt pan with cooking spray. You can use a pastry brush to brush around the oil to make sure you covered all spots, including the center tube. Then take the 1/4 cup of cinnamon sugar you put a side and gently dust the entire inside of the pan with it. You can use the pastry brush but you should also place some cinnamon sugar in the pan, and rotate it over and over again, while on its side. It’s best to do this over the sink. Try to evenly coat the pan with the cinnamon sugar, including the tube. This step will give the cake its crunchy exterior that you will love!
For the Cake
Prepare the flour, cinnamon, baking powder, baking soda, and salt in a large bowl. Whisk to mix.
In the bowl of a standing mixer, fitted with the paddle attachment, add the butter and beat on medium-high for 1 minute. Add both sugars and continue to beat until the mixture looks light and fluffy, for approximately 3 minutes. Scrape down the bowl with a rubber spatula. Add the eggs on medium speed, one at a time until incorporated. Add the vanilla and mix on medium speed for 30 seconds. Scrape down the bowl once again with the rubber spatula.
Add half the flour mixture, then half the sour cream and mix on medium-low until incorporated. Add the remaining flour mixture and then the rest of the sour cream, mixing on medium-low until incorporated. The batter will be quite thick.
Turn half the batter into the prepared bundt pan. Use an offset spatula to smooth out the layer of batter. Sprinkle the reserved 3/4 cup of cinnamon sugar evenly over the top of the batter. This will create the filling for the cake. Turn the remaining batter into the pan, smoothing the top lightly with your offset spatula
Bake for 55-60 minutes, or until the top is lightly golden brown, and a wood skewer inserted into the cake comes out clean or with a few moist crumbs clinging to it. Allow the cake to cool on a wire rack for 20 minutes. After the cake has cooled, invert it on a wire rack. You may need to tap or bang on the cake pan to help loosen the cake. ( I don’t know if it helps, but I like to think it does. It’s when I say a little prayer that the cake comes out intact.) Remove the bundt pan slowly. Allow the cake to cool completely before cutting it.