We have a bundt cake pan at home but lil’ bun and I rarely use it because we usually end up using either a round cake pan or loaf pan for our quickbreads/cakes instead. With that being said, you can use this batter recipe with any cake pan you like because it’ll turn out equally delicious! Lil’ bun and I made this snickerdoodle inspired bundt cake on a whim because mother deer bought a new packet of ground cinnamon for us to use. We decided to sprinkle in a few poppy seeds and sliced almonds into the mix for an extra crunch factor but that step is purely optional. If you’re feeling adventurous you can always add in a few chunks of diced and peeled apple to make it an apple pie flavored one! Yumm!
3 1/2 cup flour
3/4 cup sugar
2 cups water
1 teaspoon baking soda
3/4 cup oil
2 tablespoons apple cider vinegar
1 1/2 tablespoons cinnamon
2 teaspoons vanilla
1/3 cup sliced almonds (optional)
2 tablespoons poppy seeds (optional)
Steps to deliciousness:
- Coat the bundt pan with coconut oil or butter
- Sift the flour, sugar, baking soda, and cinnamon together in a large bowl.
- Add in the oil, water, apple cider vinegar and vanilla. Fold in the almonds and poppy seeds until combined.
- Bake at 350F for 45 – 50 minutes until golden brown
- Trace a knife along the edge of the pan
- Carefully remove the cake from the pan
- Slice and munch!
Lil’ bun said that we should use this pan more often because since more batter can touch the sides of the pan, there are more edges for her to pick at and eat! Like lil’ bun, the caramelized edges are my favorite part of baked goods so I really didn’t mind and thoroughly enjoyed it too. Lil’ bun also pointed out that we finally got the perfect cinnamon to batter ratio down for optimal cinnamony goodness. Oh and since we folded the batter instead of stirring it, the cinnamon was laced throughout the batter and it turned out nice, light and fluffy!