I was that kid—and still am that ‘kid’—who walks down the cookware aisle in the grocery store and slows her roll. The same feeling little girls experience at the American Girl doll store was equivalent to what I felt in a Williams & Sonoma or Sur La Table at that age. Stopping to touch, look, just taking it all in.
So recently I’m walking through the store with my man Eric and as we’re passing the cookware aisle, I slow down. For those of you who know me well understand that slowing down while walking is uncharacteristic of me. I’m Type A and a speed walker whether I’m running early, on time, or fashionably late. Strolling is unproductive in my mind, but I unconsciously start strolling in this store. Next thing you know, Eric (like the supportive man) is helping me list the pros and cons of two similar Bundt pans.
I was trapped; then he was trapped. Long story short, I bought a pan and here we have a glorious recipe for a Bundt cake below!
I often steered clear of ever making a Bundt cake because it was terrifying to think about flipping this cake over and half of it separating. Fear not, the perfect pan will help with this! Truly, I invested in the pricier pan of the two I was wavering between, but I believe it was the main reason this Bundt flipped over in one piece. Highly recommend a non-stick Nordic Ware pan, which I used.
Cinnamon is a welcoming scent of fall that fills each crevice of this cake. Butterscotch seals the deal on top packing a fun flavor striped on top. The added layer of walnuts incorporates an element of surprise when cutting into this Bundt. Be sure to have a hot cup of tea or coffee awaiting the first slice of this cinnamon Bundt!
May the inspiration found here find light in your kitchen.
P.S. I came home to find out we already own a Bundt cake pan...
for the batter...
2 1/2 cup flour
3/4 cup butter, softened
1 1/2 cup sugar
1 tsp. vanilla extract
1/2 cup sour cream
1/2 cup milk
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
for the walnut filling...
1/2 cup walnuts, chopped
1/4 cup brown sugar
1/2 tsp. cinnamon
2 Tbsp butter, melted
for the butterscotch glaze...
1 cup Butterscotch chips, melted
1 1/4 cup Confectioner's (powdered) sugar
2 Tbsp milk
1/4 tsp. salt
In a mixing bowl, cream softened butter and sugar. Add eggs and vanilla. Beat mixture again, slowly adding the sour cream and milk. In a separate bowl, combine all dry ingredients and whisk together.
Gradually pour about 1 cup of dry ingredients at a time into the wet ingredients while mixing on low speed. Mix until all ingredients have come together evenly and set bowl aside.
Melt 2 tablespoons of butter and put chopped walnuts, brown sugar, and cinnamon in the same bowl. Stir until butter and brown sugar have evenly spread. Set aside.
Cake Round 2
Spray your Bundt pan generously with non-stick spray. Using a spatula, dollop about half of the cake batter into the Bundt pan. Using the walnut filling, distribute it overtop the batter you just put into the pan around the pan's center ring. Then, add the remaining cake batter overtop the walnuts until they become hidden. [This is about the time where you pause to lick the spoon]
On a flat surface, lightly slam the cake about 3 times to release any air bubbles. Bake at 350ºF for 45 mins. Let cake cool for at least 10 minutes until transferring to a cooling rack. Once on the cooling rack, let cool for another 30 minutes until applying the glaze.
Put the butterscotch chips in a glass Pyrex measuring cup. Microwave for 30 seconds, take out, and stir. Repeat this process 2-3 times, or until the butterscotch chips are melted. Add the powdered sugar, milk, and salt to the mix and stir until fully incorporated.
Once the cake has finished cooling on the rack, apply butterscotch glaze using a back-and-forth motion targeting crevices of the cake, pouring out of the Pyrex lip. Have fun with it! Let cake set for another 20 minutes after icing and enjoy!