A soft, moist, and flavorful Cinnamon Bundt Coffee Cake is the perfect companion for your cup of coffee!
The milk in my fridge that I just used to make this bundt was dated a month ago. You read that correctly. It was dated for January 14th. I opened the jug two weeks ago! Seriously though… there’s still nothing really wrong with it… It’s just finally soured and now it makes amazing coffee cake, pancakes and biscuits!
Before you go and toss that next jug of “bad” milk… try this coffee cake out…. and if you really don’t want to use “soured milk” you can use buttermilk or make your own “soured milk” by putting 1 tablespoon of lemon juice in a measuring cup and adding enough milk to make the required amount.
So tell me… which side of the soured milk are you on? Do you toss it once the date has arrived or are you one that uses it until it smells or tastes bad?
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Cinnamon Bundt Coffee Cake
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- Total Time: 40 minutes
- Yield: 12 1x
Description
Ingredients
- 2 1/2 cups flour
- 1 1/2 cups brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2/3 cup butter, cubed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 1/3 cup sour milked *OR buttermilk*
- Glaze
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon vanilla
- 2 tablespoons milk
Instructions
- Preheat oven to 350*F and grease and flour a 10-cup Bundt pan.
- In a mixing bowl, combine flour, sugar, salt and cinnamon.
- Add butter, and mix until course crumbs.
- Remove 1/2 cup and set a side.
- Add remaining dry ingredients.
- Mix in eggs and milk.
- Pour into prepared Bundt pan.
- Sprinkle with 1/4 cup of the reserved crumbs.
- Bake at 350*F for 30-35 minutes or until tests done.
- Allow to cool 10 minutes before turning onto a cooling rack.
- Combine glaze ingredients and drizzle over warm cake and then sprinkle remaining crumbs.
- Serve!
- Prep Time: 10
- Cook Time: 30
- Category: DESSERT
- Method: AMERICAN
- Cuisine: AMERICAN
Keywords: Cinnamon Bundt Coffee Cake
