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.
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.