If you are looking for a groovy bundt cake from the 70’s, today is your lucky day. I found this in an old Pillsbury cake booklet, and it’s awesome. It’s a moist yellow cake with a big ring of cinnamon-nut cake running through the center. Aside from being pretty and tasty, it’s simple. You don’t need any fancy equipment, just a hand held mixer. If you happen to have a kitchen scale and don’t like eye-balling, it will come in handy here, but you can make it without the scale as well. This is one I’ll be making quite often now that I’ve finally tried it. In fact, next time I make it I’m going to put on a Bee Gees album.
A few notes. That thing near the bottom on the right side is a pecan. The center is full of nuts and very flavorful. The cake is much moister than it appears here. But don’t take my word for it, just bake it!
Cinnamon Crown Cake
Flour-Added Pam for Baking (a must for every bundt pan owner)
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
1 tablespoon vanilla
1 cup milk
½ cup chopped, toasted pecans
½ cup oats, quick cooking
½ cup dark brown sugar, packed
2 teaspoons cinnamon
½ cup apple sauce
Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added Pam for Baking.
In a medium bowl, thoroughly stir together flour, baking powder and salt.
In a mixing bowl, using a hand held mixer, beat together butter and sugar. Beat in eggs and vanilla and continue beating for 1 minute or until batter is light. Scrape sides of bowl (duh).
By hand, stir in flour mixture alternately with milk.
Pour half of the batter into bundt pan. I weighed the batter, and half of the batter weighed about 24 ounces. If you have a scale, you can weigh out half the batter and pour the rest in. If not, just estimate.
Stir remaining ingredients (pecans, oats, brown sugar, cinnamon and applesauce) into remaining batter in bowl; Spoon into bundt pan so that it sits on top of first batter.
Bake for 55-60 minutes. Cool in pan for 10 minutes. Turn from pan.