This cinnamon swirl bundt cake with spelt flour has been adapted from the Nordicware 70th-anniversary cake recipe. This cake is super moist and swirled inside with delicious cinnamon spice. Made in my new Nordicware Crown bundt pan makes a large 16-serve generous cake, perfect to share with friends and family. However, if like us there are only two it does taste great even a few days after. Or slice and store the leftovers in the freezer.
Sue Maree P style I swapped the cake flour for white spelt flour and modified the ingredients slightly to suit my taste buds. I have left the icing drizzle off this cake as I found it sweet enough without it and sprinkled a veil of icing sugar to serve.
If you don't have a bundt tin you could try baking this in a 23cm round tin or square cake tin, I haven't tested this recipe this way, so you may need to adjust the baking time.
Takes = 30 minutes
Bakes = 50 minutes
Serves = 16
- White Spelt flour – 300g (2.5 cups approx)
- Baking powder – 3/4 teaspoon
- Baking soda – 1/2 teaspoon
- Fine salt – 1/8 teaspoon
- Vanilla sugar powder/ extract* – 1 teaspoon
- Unsalted butter, cubed and softened – 225g, 1 cup
- White sugar - 200g (1 cup)
- Large eggs – 4
- One orange, finely grated zest – 2 teaspoons
- Natural yoghurt, or sour cream – 240g, 1 cup
Cinnamon Swirl Filling
- Brown sugar – 4 tablespoons
- Ground cinnamon – 2 teaspoons
- Fine salt – 1/ 8 teaspoon
- Cut butter into pieces 30-60 minutes before you need them. Preheat the oven to 180˚C static oven with the rack in the centre. Prepare your bundt tin by using a pastry brush and melted butter, this tin doesn't work with flour, so I don't add it. Preheat oven to 180˚C static, 160˚C fan-forced.
- Cream butter and sugar in a large bowl until light and fluffy this takes about 3 to 5 minutes.
- Whisk flours, baking powder, baking soda, salt and vanilla powder if used together to combine.
- Add the eggs 2 at a time to the creamed butter and sugar mixture and then add in orange zest and vanilla (if you are using the liquid form). Only mix for about 30-60 seconds until just combined. Then add 1/3 of the flour mixture and 1/2 of the yoghurt/ sour cream and beat for 20 seconds on low, stop and scrape the medium for another 20 seconds. Continue with another 1/3 of the flour and the rest of the yoghurt/ sour cream. Fold in the final amount of flour, if you need to mix again only mix on medium for 30 seconds. The secret to a soft moist cake is not to over-mix.
- Scoop out 1/2 of the batter, then sprinkle all of the filling mix, and add the balance of the batter. Then using a plastic knife or spatula swirl the batter around 3 times to blend the filling. Tap the pan on the bench a few times to release any air bubbles.
- Bake for 50-60 minutes. Cool for only 10 minutes then flip out using a cake rack to remove the bundt cake. Once completely cool, sprinkle with a dusting of icing sugar/ powdered sugar if desired, I prefer the cake simple and without icing or extra sugar.
Sue Maree P Baking Tips
- Store the cake air-tight for 3 days at room temperature, 5 days in the fridge and 3 months in the freezer.
- Best eaten at room temperature
- *Add vanilla extract once the eggs have been beaten