Banana Bundt Cake

A delicious exceptionally moist banana bundt cake with a cinnamon sugar topping. Easy to make and perfect for any occasion! 

Banana Bundt Cake

Does anyone else's freezer fill up with over ripe bananas incredibly quickly? Or is that just me? Either way, I had a lot of bananas to use up! So of course I decided to make a banana bundt cake! I have been on a bit of a bundt cake kick lately! I just can't help myself they are relatively easy to make and they just look so pretty! This banana bundt cake is moist and delicious. It is great paired with coffee, tea or a large glass of cold milk. I love the pretty shimmer that the cinnamon sugar topping gives the bundt cake. It elevates the bundt cake making it perfect to serve when you have guests coming over.

Banana Bundt Cake

Banana Bundt Cake

Ingredients 

¾ c butter

2 c sugar

3-4 ripe bananas

2 eggs

1 tsp vanilla

3 c flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

½ c sour cream

Cinnamon Sugar Topping (Optional) 

1 tsp cinnamon 

3 tbsp sugar 

Directions

Pre-heat oven to 350 F. Grease and flour a bundt cake pan, set aside. 

In the bowl of a stand mixer, fitted with a paddle attachment, on medium speed beat together butter and sugar until light and fluffy. Beat in bananas until well combined. Beat in eggs, one at a time, scraping down the side of the bowl after each addition. Add in vanilla. 

In a medium sized bowl, sift together: flour, baking soda, baking powder, salt and cinnamon. With the mixer on low, slowly add flour mixture to wet ingredients. Mix until just combined, being careful not to over mix. Stir in sour cream.

Transfer batter to prepared bundt pan. Use a spatula to evenly distribute the batter in the pan. Bake for 40 - 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow cake to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely. 

Mix together cinnamon and sugar to create cinnamon sugar topping. Top bundt cake with cinnamon sugar right before serving.

Banana Bundt Cake 

Cinnamon Swirl Bundt Cake

A delicious moist bundt cake with swirls of cinnamon sugar and topped with a delightful cinnamon crumble 

Cinnamon Swirl Bundt Cake 

Hello 2018! I am so excited for the New Year! I took some time over this past week to think about all the different things I want to accomplish. Recipes I want to make. Tutorials I'd like to share. I am really excited to bring more delicious content to By Jaclyn this year. I am also hoping to increase the number of videos I share here, so you can really get a feel for different recipes and tutorials. 

Okay, lets talk about this cinnamon swirl bundt cake. You have to admit that it is a beautiful looking bundt cake. The swirl of cinnamon and sugar adds beautiful visual interest and a punch of flavour.  While the cinnamon crumble adds a wonderful crunchy texture to the cake. This cinnamon swirl cake is the perfect coffee cake. 

Cinnamon Swirl Bundt Cake with Cinnamon Crumble Topping

Cinnamon Swirl Bundt Cake

Ingredients

Filling 

1/2 c brown sugar 

2 tsp cinnamon

Bundt Cake 

2 c flour 

1/2 tsp salt 

1.5 tsp baking powder 

1 tsp cinnamon

1/2 c butter, at room temperature 

1 c sugar 

2 eggs 

1/2 c milk 

1 tsp vanilla

1/2 c sour cream 

crumble 

1/2 c butter, melted 

1 c flour 

1 c brown sugar 

2 tsp cinnamon 

Directions

For the cinnamon filling: In a small bowl mix together brown sugar and cinnamon for the filling. Set aside.

For the Cake: Pre-heat oven to 350F. Grease a bundt cake pan, set aside. In a medium bowl, sift together flour, salt, baking powder and cinnamon.

In the bowl of a stand mixer, fixed with a paddle attachment, cream together butter and sugar until light and fluffy. Add in eggs, one at a time, scraping down the sides of the bowl after each addition. Add in vanilla. 

With the mixer on low, add in half of the flour mixture. Mix in the milk. Followed by the remaining flour mixture. Stir in the sour cream until just combined. 

For the crumble: In a bowl combine flour, brown sugar and cinnamon. Stir in melted butter. Course crumbs should form.

Fill your bundt pan with half of the cake batter. Layer the cinnamon filling on top. Top filling with remaining batter. Add cinnamon crumble on top.  Bake for 40-45 mins or until toothpick comes out clean.

 
Cinnamon Swirl Bundt Cake with a crunchy cinnamon crumble 

Lemon Blueberry Bundt Cake

A moist lemon bundt cake speckled with sweet blueberries and topped with a simple lemon glaze. This lemon blueberry bundt cake is perfect for summer!

A moist lemon bundt cake speckled with sweet blueberries and topped with a simple lemon glaze

I am continuing my recent trend of baking with fruit! Blueberries are currently in season! I love how they look dotted throughout this lemon bundt cake. The tart and tangy lemon pairs perfectly with the juicy sweet blueberries.  The addition of sour cream to this bundt cake helps to keep it nice and moist even days after baking (if your bundt cake even lasts that long 😉 mine is usually gone within a day!).  

I can't believe that this is the first bundt cake that I am sharing on the blog! My original plan for this recipe was to make a Lemon Blueberry Loaf, similar to this Strawberry Cream Cheese Bread. Then my plans changed, while I was organizing my baking supplies and I came across my much neglected bundt cake pan. Bundt cakes are great because they are usually simple and easy to make and always turn out beautifully. They are the perfect thing to serve when you have company, top them with a simple glaze and place on a cake plate and you have a simple yet stunning dessert. I adjusted the recipe and changed my plans to create this delicious moist lemon blueberry bundt cake.  I am so happy I did!  To really amp up the lemon flavour I added a simple lemon glaze to my cake. You can always omit it if you wish. I think it ups the dessert factor and adds to the beauty of the cake. However, if you're making this more for a sweet breakfast or delicious snack then feel free to omit it! 

A moist lemon bundt cake speckled with sweet blueberries and topped with a simple lemon glaze

Lemon Blueberry Bundt Cake

Makes: 1 Bundt Cake

For the Bundt Cake

2.5 c AP flour 

1 tsp baking soda 

1 tsp baking powder 

1/2 tsp salt 

1/2 c butter, room temperature 

1 c sugar

2 tbsp lemon zest 

3 eggs 

3/4 c sour cream

1/4 c lemon juice

1 c blueberries

For the Lemon Glaze

1/4 c lemon juice 

1 c icing sugar 

1-2 tbsp water (optional)

Directions 

Pre-heat oven to 350F. Prepare your bundt pan - grease with butter and flour. In a medium bowl sift together flour, baking soda, baking powder and salt, set aside.  

In the bowl of a stand mixer, fitted with a paddle attachment over medium to high speed beat together butter, sugar, and lemon zest until light and fluffy.  Add eggs one at a time, scrapping down the side of the bowl after each addition. With the mixer on low, slowly add in half of the flour mixture, followed by the sour cream, ending with the rest of the flour mixture.  Stir in lemon juice and blueberries. 

Pour batter into prepared bundt pan. Smooth the batter out into an even layer using a spatula. Baking the centre of the oven for 40 minutes or until a toothpick inserted into the centre comes out clean.  Transfer to a wire baking rack to cool completely. 

In a small bowl, whisk together lemon juice and icing sugar.  If you'd like a thinner glaze, slowly add water until desired consistency is reached. Pour over cooled bundt cake.


A moist lemon bundt cake speckled with sweet blueberries and topped with a simple lemon glaze