Cinnamon Biscuit Bundt

You don't have to love cooking to cook, but you have to do more than love baking to bake. You have to bake out of love. Tom Junod

This is everything I need from a cake. Dense, spiced, sweet & fragrant, like a hug from within.

bundt, bundt recipe, cinnamon bundt, winter bundt, winter cake, spiced cake, cinnamon cake

Yield: 10-12

Author: Suze Morrison

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Cinnamon Biscuit Bundt

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

This is everything I need from a cake. Dense, spiced, sweet & fragrant, like a hug from within.

Ingredients

• 320g Unsalted Butter, plus extra for greasing
• 500g Plain Flour, plus extra for dusting
• 100g Digestive Biscuits, blitzed to a crumb
• 2 tbsp Ground Cinnamon
• 3/4tsp Bicarbonate of Soda
• ½ tsp Fine Salt
• 2tsp Vanilla Extract
• 300ml Golden Syrup
• 270g Light Brown Sugar
• 130g Caster Sugar
• 6 Large Eggs, beaten
• 100ml Sour Cream
• 100ml Amaretto

Instructions

1. Begin with prepping your tin.Using a pastry brush, brush a 12 cup bundt pan and lightly dust with flour,shaking out the excess. Pop in the fridge.
2. Preheat oven 160C, add the butter, syrup, both sugars and vanilla and melt over a over low heat. Set aside.
3. Whisk together the flour, ground biscuits, cinnamon, bicarbonate of soda and salt. Make a well in the centre and pour in the melted butter mixture. Add the eggs and gently whisk in a clockwise direction until homogenous.
4. Add the sour cream and amaretto and gently fold in, trying not to over mix or incorporate too much air.
5. Pour your batter into your prepared tin and bake on the middle shelf for 40-45 minutes or until a skewer comes out clean.
6. Allow to rest in the tin for 20minutes before inverting onto a wire rack to cool completely.
7. Serve in wedges with Chantilly cream, Caramel and crushed biscuits.

https://gourmetglow.co.uk/recipes/cinnamon-biscuit-bundt

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