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Cinnamon Bundt Cake

updated

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Ingredients for 1 servings:

  • 250 g butter
  • 250 g sugar
  • 300 g flour
  • 5 eggs
  • 1 tbsp cinnamon
  • 100 g walnuts, chopped
  • 150 ml whipped cream
  • 1 tbsp rum
  • some lemon(s) – zest, grated
  • 1 vanilla sugar
  • 1 baking powder
  • Sugar
  • Cinnamon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cream the butter with sifted sugar, vanilla sugar, rum, and lemon zest until fluffy. Gradually stir in the egg yolks. Beat the egg whites until stiff peaks form. Sift the flour with the baking powder, mix with the cinnamon, and add to the egg yolk mixture. Stir in the whipped cream and chopped walnuts, then fold in the beaten egg whites. Pour the batter into a greased and floured Bundt pan and bake in a preheated oven at 175°C for about 60 minutes. Let the Bundt pan cool, then turn it out and sprinkle with the sugar and cinnamon mixture.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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