This summer has been a blur. After the vacation to Mexico and trip to Dallas and then back to Dallas again and then traveling to Madison. . I’ve been away from my kitchen for longer than I am comfortable with. And I’m going to have to suck it up again because we’re moving and will be in temp housing for a while. I’m giving up my dream kitchen. My kitchen that I love so much. But like I’ve said before. . a home is where you make it.
And thank God I’m taking all of my countertop appliances with me. If I didn’t have my stand mixer, it would not be good. A lot of people have been asking how I’m doing, why am I moving and how do I feel about it. You can click here for the full story.
It’s been a while since I baked a bundt cake. I was even going to skip this month because things have been so crazy. But then I realized this is the special Anniversary Bundt-a-month.
Our celebratory Bundt-a-month!! We’ve been baking together for a year! Bundt-a-Month has been like therapy for me. . I love this baking group so much. I joined Bundt-a-month last November and made this Mexican Chocolate Bundt Cake. I call this my sexy cake. Take a look at the photos and you’ll know why. Since joining Bundt-a-month, my bundt pan collection has grown, I can bake and release bundt cakes with ease, I’ve experimented with spices, caramel, kahlua, lemons and olive oil (my absolute FAVE).
We’re breaking out the fancy recipes for this one. You don’t want to miss this month.
Now you may wonder, what’s so fancy about a Cinnamon Chocolate Bundt? Well, nothing really. And in fact, this one is pretty simple to make. But I wanted to bake a chocolate one since my first bundt-a-month cake was chocolate. I was going to dress this one with some goat’s milk caramel, but my daughter, Phoebe, insisted that we keep this one simple. “No caramel mom! Let’s just do the powdered sugar, ok?”
How could I say no?
And this cake got the “YUM” stamp of approval from my taste testers. I mean, how could it not. Cinnamon + Chocolate? Come on.
This cake was moist, not too sweet, had the perfect hint of cinnamon and was deliciously perfect with a cup of coffee. I loved it. I hope you give this one a try!
- 1 cup brewed coffee
- 1 cup unsalted butter
- ½ cup buttermilk
- 1 cup natural cocoa powder + additional for dusting the bundt pan
- 1½ teaspoons ground cinnamon
- 1½ cups white granulated sugar
- 2 cups all-purpose flour
- 1¼ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- non-stick cooking spray for the bundt pan
- confectioners sugar for dusting on top
- Preheat your oven to 325 degrees. Brew the coffee. While the coffee is brewing, spray the bundt pan with cooking spray and then dust with cocoa powder if needed. Do this well to ensure the bundt cake comes out of the bundt pan perfectly.
- In a microwave safe bowl, melt the butter for 20 seconds. In a large mixing bowl, mix the melted butter with the coffee, buttermilk, cocoa powder and cinnamon. Stir with a wire whisk. Once everything is combined, add the sugar and whisk until it has dissolved.
- In a separate bowl, combine your dry ingredients: the flour, baking soda, and salt. Mix gently.
- Whisk the eggs (one at a time) and vanilla into the chocolate mixture. Slowly add the flour mixture and continue to mix. Once all of the ingredients have been combined you will be left with a batter with the consistency of a slightly thick soup.
- Pour the batter evenly into the bundt pan and bake for about 50 minutes or until a toothpick inserted comes out clean.
- Remove the bundt pan from the oven and let cool for at least 20- 30 minutes. Once cooled, gently run a butter knife or fork around the sides of the cake to gently remove from the pan. Invert your bundt cake onto a cooling rack or cake plate and let cool before dusting with confectioners' sugar.
Anniversary Bundt-a-Month!! Check out this fabulous line-up!
- Banana-Caramel Bundt Cake by Felice at All That’s Left Are The Crumbs
- Caramel Latte Bundt Cake by Heather at Hezzi-D’s Books and Cooks
- Chocolate and Wine Bundt from Holly at A Baker’s House
- Cinnamon Chocolate Bundt Cake by Alice at Hip Foodie Mom
- Devil’s Food Bundt Cake with Caramel Glaze by Lora at Cake Duchess
- Hong Kong Chiffon Mini Cakes by Kim at Ninja Baking
- Lemon Frangipane Bundt Cake by Paula at Vintage Kitchen Notes
- Little Bundt Pound Cakes by Renee at Magnolia Days
- Red Velvet Chocolate Chip Bundt by Anita at Hungry Couple
- Rose Mini Bundt Cakes by Veronica at My Catholic Kitchen
- Simple Orange Bundt Cake by Kathya at Basic N Delicious
- Streusel Apple Bundt Cake by Laura at The Spiced Life
- Triple Chocolate Mini Bundts by Stacy at Food Lust People Love
- White Chocolate Bundt with White Chocolate Cream Cheese Frosting by Sandra at Sweet Sensations
- Funfetti Pudding Cake by Kate at Food Babbles
So, put on your party hats, get creative, use your favorite ingredients and get your bundt on!!
Here’s how you can be a part of Bundt-a-Month:
- Simple rule: Bake us a fancy bundt
- Post it before September 30, 2013
- Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Fancy Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.
Powered by Linky Tools
Click here to enter your link and view this Linky Tools list…