Recipe of the Week: Cinnamon Bundt Cake

This is a fantastic recipe given to me by a friend. It's a basic blank canvas really, to which anything can be added. Eat plain with decorated fresh fruit or hot caramel sauce if you're feeling ambitious, or add blueberries to the mixture, or grated apple, or anything else you can come up with! My favourite is the blueberry version.

Cinnamon Bundt Cake

2 cups flour
1 cup white sugar
1 cup brown sugar
1/2 cup butter
pinch salt

Mix together. Remove 1/2 cup of this dry mixture and add 2 tsp. cinnamon to this for the struesel.

To the main dry mixture, add:

1 cup sour cream or yoghurt(yoghurt makes it more moist, but sour cream holds up better)
2 eggs

Beat together. Then add:

1 tsp vanilla
1/2 tsp baking soda (bicarbonate of soda)

Beat just until blended. Add half to greased and floured bundt pan, sprinkle 1/2 struesel and fruit if wanted, then add remaining batter. Top with struesel.

Bake at 175 deg C or 350 degrees F for appx. 35-40 minutes.
Make sure it is a little firm to the touch so it will come out okay.
Cool for about 5 minutes then invert. No icing required.

Yums!