Chestnut and Cinnamon Bundt Cake
Bundt cake is originally a Central European cake, traditionally prepared for festive occasions. The chestnut and cinnamon version evokes special winter flavors that radiate warmth and homeliness. The chestnut purée gives the Bundt cake a soft, creamy texture, while the spicy aroma of cinnamon perfectly complements the sweetness. The secret to the cake is thorough mixing and proper baking time so that its texture remains crumbly and soft. It is the perfect choice for the Christmas season or a cold winter afternoon with a cup of hot drink.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together the flour, baking powder, cinnamon, and vanilla sugar.
2
In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3
Mash the chestnut purée with a fork, then mix in the milk until smooth.
4
Add the chestnut mixture to the butter-egg mixture and combine until smooth.
5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6
Pour the batter into a greased and floured Bundt pan, spreading it evenly.
7
Bake in a preheated oven at 350°F (180°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8
Let the Bundt cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
9
Dust with powdered sugar or sprinkle with cinnamon sugar before serving.
