Makes Batter for one 4.5 cup capacity pan
Ingredients:
- 1/2 cup + 3 tablespoons unsalted butter, softened
- 3/4 cup + 4 tablespoons granulated sugar
- 2 large eggs + 1 yolk, room temperature
- 3/4 cup + 2 1/4 teaspoons unbleached cake flour, divided
- 1/2 cup very finely ground crunchy cinnamon square cereal* (see Note)
- 2/3 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 3 1/2 tablespoons sour cream, room temperature
- 2 tablespoons + 1 teaspoon whole milk, room temperature
- 1 1/8 teaspoons vanilla extract
- 1 1/8 tablespoons ground cinnamon
- Creamy Milk Glaze (recipe follows)
- Garnish: roughly crushed crunchy cinnamon square cereal
Instructions:
Preheat oven to 325°F .
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-low speed just until combined; increase mixer speed to medium, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until well combined after each addition, stopping to scrape sides of bowl. (Mixture may look a bit broken at this point, but batter will come together.)
In a large bowl, whisk together 3/4 cup + 2 1/4 teaspoons flour, ground cereal, salt, and baking soda. In a medium bowl, whisk together sour cream, milk, and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl.
Transfer half of batter to a medium bowl; add cinnamon, folding until well combined. Fold remaining 0.9 tablespoons flour into remaining batter in mixer bowl.
Spray a 4.5-cup Bundtlette pan with baking spray and flour. Spoon and spread about one-third of plain batter in bottom of prepared pan; top with one-third of cinnamon batter, spreading into an even layer. Repeat procedure twice. Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles.
Bake for approximately 35–40 minutes, or until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center registers at least 200°F. Let cool in pan for 10 minutes. Using a small offset spatula, loosen cakes from center of molds. Invert pan onto a wire rack, and let cool completely.
Transfer cooled cakes to a serving plate. Spoon Creamy Milk Glaze over and into grooves of cakes. Garnish with crushed cereal, if desired.
Note: Recipe works best to grind cereal to a fine powder or flour-like consistency using a spice grinder, and then sift it using a fine-mesh sieve before measuring. The recipe will still work if there are larger pieces of cereal, but these can have a chewy texture when baked.
Creamy Milk Glaze
Makes about 1/3 cup
- 3/4 cup confectioners’ sugar
- 1 1/3 tablespoons whole milk
- 2 teaspoons sour cream
- Pinch kosher salt
- In a medium bowl, stir together all ingredients until smooth and well combined. Use immediately.
