Cinnamon Chocolate Bundt CakeSpring.
One of our two seasons here in Southern California (the other, of course, is summer).
And what comes with Spring? Besides in influx of pollen that can destroy your quality of life (oh, I digress and yet would like to take this opportunity to say the Neti-Pot isn't just an Oprah craze...it is a miracle worker!)…Okay, back to Spring. What's else in the in air? It's love. Yes, love is all a'swirling.
Or at least in my oven.
Recently, I was looking at Amy’s Sing for your Supper blog and saw her beautiful Chocolate Cinnamon Bundt cake . She has a fancy new Bundt pan. Go look at her cake. Go ahead. I’ll wait for you.
It was love at first sight and bite!
And the love continues. I have made this cake four times in one week (to four different groups of people)! Yes, I'm so in love.
This recipe is so awesome simple! Don’t have to get anything to room temp and you don’t need a KitchenAid mixer. The secret is bringing 1 c water, ½ c oil, 1 stick butter and ¼ c + 1T (or 5 T) cocoa powder to a boil and then adding it to a 2 c flour, 2 c sugar and ½ t salt mixture. Add in ½ c buttermilk and 1 t baking soda. Mix 2 eggs, 1 ½ t cinnamon and 1 t vanilla in a small bowl and combine with batter. That's it!! Bake in a Bundt at 375 for 30-35 minutes (the original recipe says 25 minutes but mine has been raw at this point). Cool in the pan (I took depanned mine after about 20 minutes with no problems).
Oh geez, I just typed the recipe from memory. I’m seriously head-over-heels in love.