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Friday, March 26, 2021

Taste-bud Journey: Cinnamon Walnut Mini Bundt Cake

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for making a Cinnamon Walnut Mini Bundt Cake. It was inspired by seeing a mug cake recipe by Beth from Budget Bytes; however, per usual, I adjusted the recipe to suit my particular taste-bud preferences. Additionally, she made her recipe using a mug and a microwave. I cooked my cake in my tiny DASH Bundt Cake Maker to give this its first trial-run.

Truth be told, I got a case of the 'munchies' at 2:00 in the morning. I did a quick web search for intriguing recipes. Then, about 20 minutes later, I had a small cake all ready to eat and enjoy. What fun!

Conclusion: It tasted like a moist cake-type donut. It lacked a cinnamon taste. I only added 1 teaspoon of ground cinnamon. I think I should have added an entire tablespoon. So, I have adjusted the recipe below. 

I ate half the Bundt cake, but ended up adding cinnamon sugar to it to compensate for the lack of cinnamon flavor in it. 

When I got hungry enough to eat the second half of this cake, I mostly followed Martha Stewart's recipe for making a brown sugar glaze to put on top of the cake. I don't think I made it just right as the texture was rather strange and the aftertaste was not great. I would not make this glaze again; however, I definitely would make the cake again, only with additional cinnamon.

(Both of those recipes are linked near the end of my blog.)


Recipe for the Bundt Cake

  • 1/4 cup all-purpose flour
  • 2 tbsp brown sugar
  • 1 tbsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 tbsp melted butter
  • 1 tbsp ground flax meal
  • 3 tbsp milk
  • 1/4 cup chopped walnuts

Martha Stewart's recipe for topping 

  • 6 tbsp unsalted butter
  • 1/2 cup tightly-packed brown sugar
  • 2 tbsp heavy whipping cream
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt

My adjusted topping recipe since I only have half of a Bundt cake to cover. 

  • 1 tbsp unsalted butter
  • 1 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tbsp heavy whipping cream
  • 1/4 tsp vanilla extract
  • 1/8 tsp sea salt

Procedure for making the Bundt cake

  • Step 1: Chop nuts. Set aside. Melt butter. Set aside.

  • Step 2: Mix all dry ingredients together with exception of nuts. Stir.

  • Step 3: Add wet ingredients. Stir.

  • Step 4: Stir in walnuts. Then, let sit for 5 to 10 minutes while Bundt Maker is preheating, seasoned with cooking spray, and your ingredients have a chance to gel (due to the addition of the flax seed which acts like a binding egg).

  • Step 5: Place batter into preheated DASH Bundt Maker. Set timer for 8 minutes.

  • Step 6: Pull out finished cake and allow it to cool on a wire rack.

  • Step 7: If desired, make the buttery-cinnamon swirl mixture to drizzle on top of the cake. Then, serve and enjoy!

Procedure for making the topping

  • Step 8: Heat butter and sugar in a saucepan over medium heat. Stir until sugar has dissolved. I think the butter should have been room temperature rather than straight out of the refrigerator.
  • Step 9: Add cream, vanilla, and salt. Bring to a boil.  I think the cream should have been room temperature, as well.
  • Step 10: Remove from heat. Dribble over the cake right away before it has a chance to crystalize.

In case you are interested, the link to the Target Bundt Maker will open in a new window. 

  Dash Mini Bundt Maker - Aqua from Target

The two recipe source links, that inspired me, will both open in a new window.

Cooking Sites that have inspired me:

Books written by Debbie Dunn:

Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.

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