Nancy B's Cinnamon Bundt Cake

"Very moist and delicious cake! From my friend Nancy B., many years ago while we were stationed at Ft. Campbell KY. Enjoy!"
 
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Ready In:
1hr 5mins
Ingredients:
8
Yields:
1 bundt cake
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • Mix cake ingredients at one time for 7 minutes.
  • Mix together cinnamon mixture (except nuts). Grease pan. Dust angel food pan with cinnamon mixture. Add nuts to remaining cinnamon mixture.
  • Alternate cake batter and cinnamon mixture (3 times) in angel food pan.
  • Bake at 350 degrees F for about 50 minutes or until done. Let stand until cool, about 1 hour, before removing pan.

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Reviews

  1. GREAT recipe-fast, easy, and tastes fantastic!!! DH had requested a cinnamon cake for his bday so I chose this one and it was a great choice. I baked this in 2-6" bundt pans (I don't have a 12") and they both came out great. The smells coming from my oven-oh my, hard to resist taking a slice but waited for the birthday boy. The cake was moist and light and DH was thrilled. Thank you for a great recipe!!!
     
  2. Very easy and SUPER flavor. I don't think this tastes cake mix-y at all (& I used cheap store-brand cake & pudding mixes). I followed the directions exactly, letting the KA do the mixing while I quickly chopped pecans in a food processor & combined with the cinna-sugar. The cinna-sugar-nuts combo looks like a lot, but the amount is perfect as far as flavor in the cake. It was very moist with pockets of yummy cinnamon flavor - perfect to send with DH on a boys weekend in the woods. ;)
     
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RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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