Homemade Buttery Bundt Cake
Growing up in Lebanon, I would save the recipes I found on the back of a package and make a little recipe book for myself. I bet you it’s still somewhere in the back of my closet. But good habits don’t change and I still get so excited when a package of butter or flour has recipe on it. I usually cut it out of the package and save it in my drawer to try later on.
When I saw this bundt cake recipe on the back of a Cabot butter box, it reminded me of the last cake I baked for my grandparents on my recent trip to Lebanon. My grandmother adores a cinnamon bundt cake and this is the perfect balance between a moist buttery cake and deep fall flavors.
1 cup or 2 sticks unsalted butter, softened
2 ½ cups sugar
6 large eggs, room temperature
2½ cups All-Purpose Flour, plus more for dusting
1 tsp vanilla bean paste
1 tsp salt
½ tsp baking soda
½ tsp baking powder
1 cup plain Greek Yogurt
½ cup brown sugar
1 tbsp cinnamon
½ cup chocolate chips
Directions:
Preheat the oven to 325F and lightly butter and flour a 12 cup Bundt pan.
In a bowl, add dry ingredients: flour, baking soda, baking powder, and salt. Mix and set aside.
In another small bowl, mix the brown sugar and cinnamon. Set aside.
In a stand mixer or a mixing bowl, add butter and cream for 2 minutes until fluffy on medium speed.
Slowly add the sugar and cream for an additional 3 minutes.
Add the eggs, one egg at a time until fully incorporated.
Alternate between adding the dry ingredients and yogurt while mixing until fully incorporated. Avoid overmixing.
Add half the batter into the pan, then sprinkle half the brown sugar and cinnamon mixture. Add the remaining batter into the pan, then sprinkle the remaining cinnamon sugar and add the chocolate chips.
Bake the cake in the oven for 1 ½ hours (one and a half hours) or until golden brown and a knife inserted comes out clean.
Once baked, remove from the oven and place on a cooling rack for at least 30 minutes, then flip on a serving plate and cool for another 20 minutes.
