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Cinnamon Butter Bundt Cake

Take one succulent bite of the Cinnamon Butter Bundt Cake and you’d swear it has 2 cups of butter in it, making it so buttery and moist. Nope, a sensible ½ cup of butter. I think this might be my favorite cake from the Trim Healthy Table cookbook, page 380. Hard to pick favorites, but when I am eating it I can't stop saying... "Mmmmmm!". I hope you enjoy it! - Pearl

Cooking Method:
Courses:
Servings: 12
Description

Take one succulent bite of the Cinnamon Butter Bundt Cake and you’d swear it has 2 cups of butter in it, making it so buttery and moist. Nope, a sensible ½ cup of butter. I think this might be my favorite cake from the Trim Healthy Table cookbook, page 380. Hard to pick favorites, but when I am eating it I can't stop saying... "Mmmmmm!". I hope you enjoy it! - Pearl

12 Servings

Ingredients
    Cinnamon Butter Bundt Cake
  • 8 Tbs butter (softened)
  • 1 cup TH Gentle Sweet
  • 3 whole eggs
  • 1/2 cup egg whites
  • 2 cups TH Baking Blend
  • 1 Tbs aluminum-free baking powder
  • 1/2 tsp TH Mineral Salt
  • 1 1/2 tsp cinnamon (plus more for dusting the pan)
  • 1 cup unsweetened nut milk (cashew or almond work well)
  • 1/4 cup heavy cream
  • 1 tsp TH Natural Burst Vanilla Extract
  • 1 tsp TH Natural Burst Butter Extract
    • Cinnamon Butter Glaze
  • 1/4 cup butter
  • 3 Tbs TH Gentle Sweet
  • 1 tsp cinnamon
  • 1/4 tsp TH Natural Burst Butter Extract (1/4 to 1/2 tsp)
  • 2 Tbs unsweetened nut milk (cashew or almond milk or water)
Instructions
  1. 1
    Preheat oven to 350 and spray a 10-inch bundt pan thoroughly with coconut oil cooking spray or grease it well with butter. Sprinkle cinnamon liberally all over the pan so it sticks to the oil or butter.
  2. 2
    In a large bowl, cream together butter and Gentle Sweet with an electric beater. Now add eggs and beat until smooth followed by egg whites. Keep beating for another half minute. Add Baking Blend, baking powder, salt, and cinnamon. Beat again until the mixture is well combined. Now add nut milk, heavy cream, and the vanilla and butter extracts and beat for another half minute or so.
  3. 3
    Using a spatula, scrape the batter into prepared pan. Smooth the top of the cake with the spatula and bake for 40 minutes. Allow the cake to cool on the counter. Once close to cool, use a knife to pull the edges away from the pan, and invert it onto a cake plate. (If only half of the cake comes out at once, it is not the end of the world… just loosen the other half and put it back together on the plate – you’ll be poking holes in it anyway.)
  4. 4
    Now, poke holes all over the cake with a chopstick or other utensil. Melt the Cinnamon Butter Glaze ingredients together in a small saucepan. Spoon the melted mixture all over the cake, allowing it to drizzle into the holes and smear around the edges of the cake.
Note

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This Trim Healthy Table early release recipe was first published in the Trim Healthy Living EZine, Edition #12.

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Be sure to read Pearl's article "Finding Balance without Losing Food Freedom"

Read it online: https://trimhealthymama.com/recipe/cinnamon-butter-bundt-cake/