Vanilla nut bundt cake with cinnamon glaze

Ingredients for 1 servings:

• 300 g flour
• 250 g sugar
• 300 g margarine or butter
• 1 pinch of salt
• 4 drops butter-vanilla flavoring
• 5 eggs
• 25 g cornstarch
• 2 tsp baking powder
• 4 tbsp milk
• 1 packet of vanilla sugar
• 250 g almond(s), ground
• 70 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• ½ tsp cinnamon
• 7 tbsp water, warm
• 150 g powdered sugar, sifted
• 1 tsp cinnamon
• 1 tbsp water, warm

Instructions

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

very light and juicy

For the batter, cream the margarine or butter until creamy. Stir in the sugar, vanilla sugar, and a pinch of salt. Gradually beat in the eggs and add the vanilla essence. Mix the flour with the cornstarch and baking powder and stir in alternately with the milk. For the nut filling, mix all the ingredients together. Grease and flour a Bundt cake pan (I used a 23 cm pan). Pour the batter into the pan and spread the nut mixture on top. Now use a fork to spiral through the batter and the nut mixture. Bake in a preheated oven at 180°C for 60 minutes. Remove the cake from the pan and let it cool. Then mix together the ingredients for the glaze and spread it over the cake.