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Cinnamon Bundt Cake

Cinnamon Bundt Cake

195 min
For 16 servings
  • 400 gflour
  • 1 pkgdry yeast
  • 1 pinchsalt
  • 3 pcseggs
  • 200 gsugar
  • 150 mlmilk
  • 200 gbutter
  • 2 pcsEgg yolks
  • 3 tspcinnamon
  • 0 pcsbutter
  • 0 xSugar-cinnamon mixtures
  • 0 xCinnamon wafer sticks

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multi-purpose blade
First, mix the milk, yeast, eggs, salt and 1 tbsp sugar with the bamix® multi-purpose blade. Then, gradually add the flour and knead with the bamix® multi-purpose blade to form a smooth, supple dough. Cover and leave to rise in a warm place for approx. 30 minutes. Use the bamix® whisk to beat 175 g butter with the egg yolks and 100 g sugar until fluffy and stir into the yeast dough. Cover and leave to rise for a further 30 minutes. Mix the cinnamon with the remainder of the sugar. Grease a bundt cake tin and sprinkle with breadcrumbs. Use a wet tablespoon to scoop out large oval-shaped dumplings from the dough, roll in the cinnamon-sugar mixture to coat and place side by side in the bundt cake tin. Sprinkle with the rest of the cinnamon-sugar mix and leave to rise for a further 30 minutes. Preheat the oven to 180 °C (fan oven). Spread the remaining butter in flakes over the cake. Bake the cake in a hot oven for 50 to 60 minutes, until golden brown. Take it out, let it cool a little in the tin, then flip the cake out of the tin onto a cake rack and let it cool down. Sprinkle with cinnamon-sugar to serve. Garnish with cinnamon wafer sticks as desired.

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