Imagine transforming your favorite childhood breakfast cereal into a decadent, moist bundt cake that will make your taste buds dance with joy! This Cinnamon Toast Crunch Bundt Cake is not just a dessert; it's a nostalgic journey that bridges the gap between breakfast and sweet treat, creating a magical culinary experience that will have everyone begging for seconds. Prepare to elevate your baking game with this irresistible recipe that turns a simple cereal into a show-stopping dessert that's guaranteed to impress.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 box cinnamon toast crunch cereal
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup powdered sugar (for glaze)
- 2 tbsp milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan, ensuring all surfaces are well-coated to prevent sticking.
- Crush the Cinnamon Toast Crunch cereal into fine crumbs using a food processor or by placing the cereal in a sealed plastic bag and crushing with a rolling pin. Set aside 1/2 cup of crumbs for topping.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing on low speed until just combined.
- Fold in most of the crushed cereal crumbs, reserving some for topping. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly pulled away from the pan's edges.
- Remove from oven and let cool in the pan for 10-15 minutes. Carefully invert the cake onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and milk until smooth. If too thick, add a little more milk; if too thin, add more powdered sugar.
- Once the cake is completely cool, drizzle the glaze over the top, allowing it to naturally run down the sides. Immediately sprinkle the reserved cereal crumbs over the glaze.
- Let the glaze set for 10-15 minutes before slicing and serving. Best enjoyed the same day, but can be stored in an airtight container at room temperature for 2-3 days.
Tips
- Make sure all ingredients are at room temperature before starting to ensure smooth mixing and even baking.
- When greasing the bundt pan, use a pastry brush to get into all the intricate ridges, preventing any potential sticking.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender and light.
- For extra crunch and flavor, toast the crushed cereal crumbs in a dry skillet for 2-3 minutes before adding to the batter.
- Use a toothpick or cake tester to check doneness - it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before glazing to prevent the glaze from melting or becoming too thin.
- For a more intense cinnamon flavor, add a teaspoon of ground cinnamon to the flour mixture.
- If you don't have a bundt pan, this recipe can be adapted to a 9x13 inch baking pan, adjusting baking time accordingly.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 62g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
