Wednesday, October 7, 2009

Cinnamon Crown Cake

I like bundt cakes. They don't really need much decoration. A sprinkling of confectioner's sugar maybe. Even a drizzled glaze. But no mounds of frosting.
So this recipe from Bake or Break looked pretty good to me - except for one thing. It called for applesauce. And I didn't have any. After frantically contemplating suitable substitutions for the better part of ten minutes, it hit me. I have a drawer full of apples in the fridge. Why not make my own?

So I did. And it was so simple. Turns out, if you cook apples long enough with some water, they basically turn in to applesauce. Done.
Anyway, after that the cake was a cinch. The outer layer is made of flour, sugar, butter, milk, eggs and vanilla. Half of that goes in to the cake pan.

Then to the remainder, you add the applesauce, brown sugar, oats and cinnamon. And pour it on top (which becomes the bottom).

The only thing about bundt cakes is...getting out of the pan. I'm always nervous that I'm going to tip it out and find half of it still clinging to the sides.
I was doubly nervous since the recipe said it has a tendency to stick. Boy did I grease that pan.

Would it be so bad to leave it in?
Then there's that moment, where you turn the pan upside down, gently shaking it, hoping to see it pop cleanly out. I generally conduct this step with my eyes squinted shut, looking away. Even so, you can feel it as you hold it in your hands - if it's sticking inside, unbudging, or gently sliding out.

Moment of truth.....?

Now it's time to try a slice.
Every time I make a bundt cake at home, my mother and I have the same argument. She wants me to leave it upside down, because she likes the crunchy part on top. I argue it has to be inverted, that is how the shape of the cake is intended - and upside down you don't even see the curves.

Anyone care to take sides? I highly suggest you agree with me. Just sayin'.

Tip of the Day:
When greasing a bundt cake it is crucial to make sure that not only the bottom and sides are well greased, but the center tube as well.

(from Bake or Break)

3 cups flour
2 cups sugar
1 tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) butter or margarine, softened
1 cup milk
3 eggs
1 tbsp vanilla
[1/2 cup chopped nuts - I omitted]
1/2 cup oats
1/2 cup firmly packed dark brown sugar
1/2 cup applesauce
2 tsps cinnamon

In a large bowl, combine flour, sugar, baking powder, salt, butter, milk, eggs and vanilla.
Beat together until well mixed.
Pour half of the batter in to a well greased bundt pan.
Stir the oats, brown sugar, applesauce cinnamon and nuts - if using - in to the remaining batter.
Pour on top in the pan.
Bake on 325 F for 50 to 60 minutes.
Cool in pan for 30 minutes, then invert on to wire rack to cool completely.


  1. My first attempt at this didn't work. At 325°F it still wasn't done at 80 minutes and broke apart on trying to remove it from the form. 1 hour at 380°F did the job though. And boy does this cake smell good baking. I used chopped hazelnuts for the nut portion (I like nuts as much as you don't!) Tastes fantastic too.

  2. Hi Markus -

    That's strange, it worked perfectly for me. Glad you persevered though!