Gluten-free fragrant cinnamon bundt cake
Dough
- 3 eggs
- 120 g powdered sugar
- 125 g softened butter
- 1 pc Liana Vanilla sugar
- a pinch of salt
- 120 ml milk
- 230 g Liana Cake mix
Cinnamon filling
- 60 g Liana Cinnamon Sugar
- 2 tbsp Liana Golden Cream
- 30 g melted butter
- 1 tbsp milk
Next we need
- powdered sugar for sprinkling
- mini cupcake mold
The amount of dough is enough for one large 23 cm bundt cake or about 10 mini cakes - we used 4 molds with a diameter of 9.5 cm and 6 molds with a diameter of 6.5 cm.
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Dough preparation: Eggs, powdered sugar, softened butter and Liana Vanilla Mix the sugar thoroughly. Gradually add a pinch of salt, pour in the milk and finally beat in the Liana Cake mix to create a smooth dough.
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Cinnamon filling: In a second bowl, mix Liana Cinnamon Sugar, Liana Golden Cream and melted butter. Add a tablespoon of milk to thin.
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Filling the molds: First fill the molds for a classic large cake or, in our case, mini cakes with dough to about one third of the height. Layer the cinnamon filling on the dough with a spoon and gently mix it with a skewer. (If the cinnamon filling thickens, preheat it a little to thin it out.) Add another layer of dough on top so that the mold is filled to a maximum of 2/3 - the cakes will rise during baking.
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Baking: Preheat the oven to 150–160 °C and bake the cakes for approximately 30 minutes. If you are making a large cake, bake it for about 15–20 minutes longer than small cakes.
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Decoration: After baking, let them cool and then sprinkle with powdered sugar or decorate according to your taste. We decorated some of them with Liana lemon icing, which gave the buns a fresh citrus flavor.
Easier filling: Put the dough in a pastry bag - the work will be faster, cleaner and more precise.
Beautiful turning out: Grease the molds with oil or butter before baking. After baking, it helps to let them cool briefly in the refrigerator - the cakes will come out easier. Once cooled, carefully remove them from the molds.
Dough
- 3 eggs
- 120 g powdered sugar
- 125 g softened butter
- 1 pc Liana Vanilla sugar
- a pinch of salt
- 120 ml milk
- 230 g Liana Cake mix
Cinnamon filling
- 60 g Liana Cinnamon Sugar
- 2 tbsp Liana Golden Cream
- 30 g melted butter
- 1 tbsp milk
Next we need
- powdered sugar for sprinkling
- mini cupcake mold
The amount of dough is enough for one large 23 cm bundt cake or about 10 mini cakes - we used 4 molds with a diameter of 9.5 cm and 6 molds with a diameter of 6.5 cm.
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