Top

A cinnamon chocolate chip bundt to celebrate National Bundt Day

The Food Librarian celebrates bundts every year, baking up a month’s worth of bundts in honor of National Bundt Day. That’s an impressive amount of bundts! Her bundt-blogging event is entitled “I Like Big Bundts.” By far, this is my favorite post title that I have come across through my readings. I’m pretty sure that I have left her a comment a few times on her blog about the title because I think that I temporarily forget about it, then I come across it again, and then I laugh about it some more. Her event even comes with an awesome logo. It’s brilliant, and who doesn’t like a big bundt, really?

When I think of a bundt cake, I think of a moist, slightly dense cake that is easy to make and easy to cut and serve. This is why I adore bundt cakes. When I was about 11 (maybe 10) years old, I made my first bundt cake. I used a recipe for a marble bundt that a friend’s mother gave me. Her recipe was just a list of ingredients, but had no instructions (sound familiar?). Since this was my first time making a cake by myself, I improvised a little. Although I can’t recall exactly what I did to make this bundt, I do know that the end product had a very interesting texture, almost like it contained nuts. However, the recipe did not call for nuts, and I had not added a single one. I’m pretty sure the so-called “nuts” were actually lumps of flour or cocoa. The bundt was still delicious, although a little “nutty.” (Perhaps I was a pioneer in making a nut-less nutty bundt!) I guess that a good bundt recipe can be quite forgiving. It’s been about 18 years since my first bundt, and I’d like to think that my baking skills have come a long way: no more nut-less nutty bundts are coming out of my kitchen!
I only recently discovered National Bundt Day. If I had known about this wonderful day sooner, I would have baked a bundt to celebrate this holiday every year. For this year’s celebration, I started by purchasing a new bundt pan. I have an old bundt pan from my mother, possibly even my grandmother. It’s a very simple bundt pan, but differs from new simple bundts in that the creases on the cake are diagonal, and not straight down (this is hard to describe so check out the photo for a clearer idea of what I mean). This makes cutting a little complicated if you like to use the lines as approximate cutting guides. My other issue with the bundt, and really the major problem with it, is that, recently, all the bundts I have baked in it have stuck (and I always butter and flour, or spray with cooking spray and flour). Eventually the bundt does release, but not with a smooth surface as bits of cake stick to the inside of the pan. This is both upsetting and frustration. A bundt should not lead to such distress!

Old bundt pan (outside)
Old bundt pan (inside)
New bundt pan (outside)
New bundt pan (inside)

I baked a cinnamon chocolate chip bundt with my new pan. It’s a bundt that I have made a few times and that people love. It’s actually a recipe that I adapted from here for a chocolate-chip sour cream cake. I simplified the steps a little (for example, incorporating whole eggs, instead of whipping the egg whites separately), and not including the streak of cinnamon-sugar in the middle. The original cake is to be made in a 9×13-inch Pyrex, but I have always baked it in a bundt pan. Some times I use 2 cups of sugar for the recipe, and sometimes I use 1 1/2 cups. Both measures work. This time, I used 2 cups, but if you want to cut the sugar in this recipe, you can. Here’s my recipe.

 I love the crust that forms on the surface of the bundt. It’s my favorite part (kind of like a crisp muffin top).

 

 

The bundt is light even though I skipped the step of whipping the egg whites separately (I love a successful shortcut!). The cake is moist too (probably from the sour cream), and it is laden with dark chocolate chips which make for an excellent flavor when combined with the cinnamon. This bundt is a huge hit whenever I make it and people are always begging for the recipe.


Thanks to The Food Librarian for leading me to National Bundt Day, and for providing us all with an array of recipes for beautiful, delicious bundts!

5 from 1 vote
Print

Cinnamon chocolate chip bundt cake

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 1 bundt
Author Janice

Ingredients

  • 1/2 cup unsalted butter at room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • 500 mL sour cream 16 oz, I used a 5% fat sour cream, and I’m sure fat free would work, but why would you do that?
  • 1 1/2 tsp vanilla extract please use the real stuff if you can
  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 12-14 oz dark chocolate chips

Instructions

  1. Preheat the oven to 350°F.
  2. Prepare the bundt pan by spritzing it with a little cooking spray (brushing the oil to make sure the pan is evenly coated), then flouring the pan with a mixture of cocoa and flour (or you can just use flour). Set the pan aside for later.
  3. In a large bowl, cream butter and 2 cups sugar, then add in the eggs, one at a time, and mixing well between each addition.
  4. Add the sour cream, and vanilla.
  5. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add this to the butter mixture.
  6. Add the chocolate chips.
  7. Bake for 75 minutes or until a tester comes out clean.

 

, , , ,

13 Responses to A cinnamon chocolate chip bundt to celebrate National Bundt Day

  1. Claudia November 15, 2010 at 2:26 am #

    Love your nutty bundt cake story. Those were the days… and you learned because this bundt cake is moist, sans nuts and yearning to be eaten. Or rather, I’m yearning to eat it!

  2. Evan Thomas November 15, 2010 at 3:01 am #

    This sounds delicious! There’s nothing that chocolate chips can’t make better

  3. The Food Librarian November 15, 2010 at 3:07 am #

    What a great Bundt! I love that old pan. It is a beauty. Yes, sticking Bundts are not fun. Thank you for much for baking along with me for National/International Bundt Day! I’ll be sending you the I Like Big Bundts button. Wear it proudly 😉 hee hee. And, yes, fat-free sour cream is crazy. That’s like fat-free butter. Just wrong. Happy Happy Bundt Day to you! – mary the food librarian

  4. Belinda @zomppa November 15, 2010 at 7:12 am #

    I like ’em too…and I cannot lie…fantastic bundt. I could eat bundt all day. I could say the word bundt all day.

  5. Squeaky Gourmet November 15, 2010 at 2:01 pm #

    I am shamed–I do not even OWN a bundt pan.
    I also find it to be a peculiar word.
    This looks beautiful! happy Celebrating!

  6. katie @ recreationaleating.com November 15, 2010 at 3:01 pm #

    i am seriously drooling over that cake! great job!

  7. Torviewtoronto November 15, 2010 at 5:07 pm #

    delicious bundt cake lovely addition of cinnamon and chocolate

  8. Gigabiting November 15, 2010 at 7:02 pm #

    i’ve had that cinnamon and chocolate chip combo- it’s great because it let’s you eat chocolate for breakfast.

  9. briarrose November 16, 2010 at 4:08 pm #

    Yummy…cinnamon and dark chocolate….dreamy combo there.

  10. The Mom Chef November 16, 2010 at 8:18 pm #

    I don’t even own a regular bundt pan and I wish I did. I have a few of the fancier ones but somehow the one “normal” one that I used to have has disappeared. Your cake looks fantastic.

  11. Evan @swEEts November 16, 2010 at 10:41 pm #

    Your post really made me realize that I need to bake more bundt cakes.. and I even bought a new bundt pan recently! This sounds delicious.. I love the flavors

  12. moonglowgardens November 17, 2010 at 5:18 pm #

    I wish I had known sooner, too! I would have baked a bundt cake since I’ve been craving it! Your old one is similar to my new favorite {Heritage} and yes, a little complicated to cut.

    Thanks for sharing your story.

  13. meg June 23, 2015 at 8:42 pm #

    hello! thank you for the lovely recipe! this cake is wonderful.

    however, 75 minutes is wayyyyyy too long! i bake quick breads often and rarely see recipes with such a long cooking time, but i’m no expert. after 40 minutes the top was quite brown but i thought, hey, that’s just the cinnamon helping it develop a lovely crust just as it says in the recipe. at 50 minutes it started to burn. inside was fully cooked. it’s still a great bundt cake but 45 minutes max in your oven!

Leave a Reply

Read previous post:
Wild berry pomegranate syrup & my yogurt breakfast bowls

Want to go directly to the syrup recipe? click here to skip to the recipe for wild blueberry pomegranate syrup! If you...

Close