You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. Our lovely hostess this month is Lauren from Sew You Think You Can Cook and she chose the theme of Cinnamon!
I had sticking issues this month - I didn't remember to flour my pan before adding batter so there was a decent chunk of my cake that the top didn't want to come loose. Sigh. There is so much sticky yummy brown sugar in this cake that it really wanted to adhere to the pan and not let go. I had about 1/3 of the cake that looked pretty good still - so you get some photos of that part of the cake!! I will definitely be attempting this cake again and better prepping the pan because it is really delicious. It is very much coffee cake like in texture and flavor and has the added bonus of lovely chocolate chips throughout. The brown sugar creates quite a crunchy crust along the top and bottom of this cake, and is gently swirled throughout the actual cake as well. It created a few pockets in my cake as well as it baked! I love the texture, moistness, and density of the cake.
Apparently this cake weighs approximately 6 lbs when baked - hence the name. It is 6 lbs of yummy!
And don’t forget to take a peek at what other talented bakers have baked this month:
- Apple Cinnamon Bundt by Tammy at Living the Gourmet
- Carrot Bundt Cake with Cinnamon Glaze by Kelly at Passion Kneaded
- Cinnamon Apple Bundt Cake by Christiane at Taking on Magazines
- Cinnamon Apple Jelly Donut Cake by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cinnamon Bundt Cake by Kathya at Basic N Delicious
- Cinnamon Bundt Coffee Cake by Lauren at From Gate to Plate
- Cinnamon Chocolate and Strawberry Cake by Deepti at Baking Yummies
- Cinnamon Chocolate Chip Bundt Cake by Renee at Magnolia Days
- Cinnamon Crown Cake by Stacy at Food Lust People Love
- Cinnamon Dolce Coffee Bundt Cake by Felice at All That's Left are the Crumbs
- Cinnamon Espresso Bundt with Chocolate Ganache by Amanda at The Cinnamon Scrolls
- Cinnamon Pecan Streusel Bundt Cake by Lara at Tartacadabra
- Cinnamon Roll Bundt by Margaret at Tea and Scones
- Cinnamon Swirl Bundt by Sue at Palatable Pastime
- Cinnamon Swirl Zucchini Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Cinnamon Toast Bundt by Jane at Jane's Adventures in Dinner
- Cinnamon Toast Bundts by Olivia at Liv for Cake
- Mexican Chocolate Bundt Cake by Mondo at I Bake He Shoots
- Monkey Bread Bundt by Wendy at A Day in the Life on the Farm
- Pumpkin Spice Toffee Bundt Cake by June at How to Philosophize with Cake
- Red Tea and Cinnamon Bundt Cake by Mary at Los Chatos Chefs
- Six Pound Cinnamon Chocolate Chip Coffee Cake by Rebekah at Making Miracles
- Snickerdoodle Bundt Cake by Teri at The Freshman Cook
- Strawberry Cinnamon Rolls Bundt by Priya at I Camp in My Kitchen
- Sweet Cinnamon Spice Tea Bundtlettes by Lauren at Sew You Think You Can Cook
- Tea Chai Bundt Cake by Rocio at kidsandchic
- Tunnel of Cinnamon Bundt Cake by Laura at Baking in Pyjamas
- Walnut Schnecken Bundt Cake by Tux at Brooklyn Homemaker
Six Pound Cinnamon Chocolate Chip Coffee Cake from Broma Bakery
For the cake:1 cup vegetable oil
1½ cups granulated sugar
3 large eggs
12 ounces sour cream
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1½ teaspoons salt
2 cups semi-sweet chocolate chips
For the filling:1 cup medium/dark brown sugar
1½ tablespoons cinnamon
- Preheat oven to 375°F. Grease and flour a large bundt pan and set aside.
- In a large bowl combine the oil, sugar, sour cream, eggs, and vanilla.
- In a separate bowl sift together the flour, baking powder, soda, and salt. Fold the dry mixture carefully into the wet ingredients until everything begins to come together.
- Add the chocolate chips to the mixture, then continue to fold until just combined. Be careful not to over mix - some lumps are ok.
- In a medium bowl combine the brown sugar and cinnamon.
- Pour half of the prepared batter into the well greased and floured bundt pan and smooth using the back of a spoon or a spatula. Sprinkle half of the brown sugar mixture over the batter and swirl gently into batter using a fork. Pour in the second half of the batter on top and swirl the rest of the brown sugar mixture into it.
- Bake for 55-60 minutes in the preheated oven until a knife comes out clean when inserted into the cake. Allow to cool in the bundt pan for 10 minutes, then invert onto a plate.