I've made this cake three times in the past month, twice for my classmates and once for my family over Christmas break. It never lasts more than 24 hours! I mixed up some cinnamon sugar (one tablespoon white sugar, one teaspoon ground cinnamon) and sprinkled it in the buttered bundt pan before pouring in the batter. For the cake batter, I creamed the butter and sugar first, and added one egg at a time to the mixture. Also, I used light brown sugar instead of white for the center swirl, and I doubled the recipe for the swirl. It's actually better if you let it sit overnight; the cake gets moister, especially around the swirl. The perfect breakfast cake... just sweet enough for a cup of coffee!
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I've made this cake three times in the past month, twice for my classmates and once for my...