Cinnamon Toast Bundts

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5 from 5 votes

The perfect combination of cake and donut in these delicious Cinnamon Toast Bundts.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 395kcal

Author Olivia

Ingredients

Bundts:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 tsp ground cinnamon ground
1/4 + 1/8 tsp nutmeg ground
1/3 cup milk
2 large eggs room temperature
1/3 cup sour cream
1/2 cup light brown sugar packed
3 Tbsp unsalted butter 43g, melted
2 tsp vanilla extract

Topping:

2 Tbsp unsalted butter melted
1/2 cup granulated sugar
1/2 tsp ground cinnamon ground

US Customary - Metric

Instructions

Preheat oven to 350F and grease & flour your Garland Bundt pan (or any 6-cup Bundt pan).
In a small bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set Aside.
In a medium bowl, whisk milk, eggs, sour cream, and brown sugar until combined. Add melted butter and vanilla. Whisk until smooth.
Add flour mixture and mix until just combined.
Add some batter into your prepared pan and press it into the cracks of the Bundt pan with a small spatula.* Add remaining batter until pan is no more than 3/4 full. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
Bake for 15mins** or until a toothpick inserted into the center comes out mostly clean.
Place on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cakes and turn out onto wire rack to cool completely.
Whisk granulated sugar and cinnamon. Brush cakes with melted butter and dip into cinnamon sugar.***

Notes

*I piped the batter into the smaller Bundt cavities.
**Adjust time accordingly for larger pans.
***If using a larger Bundt pan or loaf pan, sprinkle cinnamon sugar over top.

Adapted from Sally's Baking Addiction.

Nutrition

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