Thursday, February 18, 2016

Cinnamon Crown Bundt with Biscoff Pecan Filling #BundtBakers

This delicious Bundt is baked with what is essentially one vanilla butter cake batter and one filling made with spicy Biscoff cookie spread, pecans, oats and cinnamon. Here’s the twist: half of the filling is added to half of the batter, creating several layers of flavor.

Ah, cinnamon. It’s one of my favorite spices. It can be used in sweet recipes or even savory meat dishes, especially in this part of the world. As much as I enjoy the challenge of unusual ingredients for our Bundt Baker themes, I loved that our February host, Lauren from Sew You Think You Can Cook chose something so normal as cinnamon this month. Who doesn’t love cinnamon!

This cinnamon Bundt cake recipe is adapted from the cookbook Bundt Classics, which is published by Nordic Ware. The book was a gift from my sister when she came out to visit me here in Dubai and is full of fabulous recipes created especially for Bundt pans. I baked the Bundt in a beautiful new pan (Nordic Ware’s Blossom) that I received from friends for my birthday. So with the oven on in my chilly kitchen and the smell of cinnamon wafting through the air, I was feeling very cozy and pretty special.

For the filling:
2/3 cup or 80g chopped pecans
2/3 cup or 70g jumbo oats
2/3 cup or 190g Biscoff Cookie Spread
2 teaspoons cinnamon

For the batter:
2 1/2 cups or 315g or all-purpose flour
1 1/2 cups or 300g sugar
3/4 cup or 85g unsalted butter, softened
3/4 cup or 180ml milk
2 large eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt

To serve: powdered or confectioner’s sugar.

Preheat your oven to 350°F or 180°C degrees. Prepare your 10-cup Bundt pan by generously greasing it with butter and coating with flour or use  nonstick spray meant for baking.

In a small bowl, thoroughly mix together all the ingredients for the filling. Set aside.

In a large mixing bowl, combine flour, sugar, butter, milk, eggs, vanilla, baking powder and salt.

Mix with a hand mixer or stand mixer at medium speed for 3-4 minutes. Spoon half of the batter into your prepared pan.

Divide the filling in half and sprinkle one portion onto the batter in your baking pan.

Tip the other half of the filling into the big mixing bowl and beat for another minute or two, or until everything is well combined.

Spoon over filling in the pan.

Bake for about 50-55 minutes, or until the cake is golden at the edges and a toothpick inserted in the center comes out clean.

Cool in the pan for about 10 minutes, then invert onto a cooling rack.

Sprinkle with powdered sugar to serve.


Check out all the cinnamon loveliness we have for you this month:


#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

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