Cinnamon Crunch Bundt Cake

70 mins
Serves 1
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Directions

  1. 1Crush 4 graham cracker sheets and combine with 3 Tbsp melted unsalted butter, 1 Tbsp granulated sugar, 1 Tbsp brown sugar, 1/4 tsp vanilla, 1/8 tsp cinnamon, a pinch of salt, and a pinch of nutmeg.
  2. 2Crush 4 graham cracker sheets and combine with 3 Tbsp melted unsalted butter, 1 Tbsp granulated sugar, 1 Tbsp brown sugar, 1/4 tsp vanilla, 1/8 tsp cinnamon, a pinch of salt, and a pinch of nutmeg.
  3. 3Crush 4 graham cracker sheets and combine with 3 Tbsp melted unsalted butter, 1 Tbsp granulated sugar, 1 Tbsp brown sugar, 1/4 tsp vanilla, 1/8 tsp cinnamon, a pinch of salt, and a pinch of nutmeg.
  4. 4Spread the mixture on a parchment-lined baking sheet and bake at 325°F for 4-8 minutes until lightly golden. Cool completely.
  5. 5Spread the mixture on a parchment-lined baking sheet and bake at 325°F for 4-8 minutes until lightly golden. Cool completely.
  6. 6Spread the mixture on a parchment-lined baking sheet and bake at 325°F for 4-8 minutes until lightly golden. Cool completely.
  7. 7For the cinnamon swirl, combine 3 Tbsp melted unsalted butter, 1/3 cup packed brown sugar, 2 tsp flour, 1 1/2 Tbsp cinnamon, 1 tsp vanilla extract, and a pinch of salt. Set aside.
  8. 8For the cinnamon swirl, combine 3 Tbsp melted unsalted butter, 1/3 cup packed brown sugar, 2 tsp flour, 1 1/2 Tbsp cinnamon, 1 tsp vanilla extract, and a pinch of salt. Set aside.
  9. 9For the cinnamon swirl, combine 3 Tbsp melted unsalted butter, 1/3 cup packed brown sugar, 2 tsp flour, 1 1/2 Tbsp cinnamon, 1 tsp vanilla extract, and a pinch of salt. Set aside.
  10. 10Preheat the oven to 325°F, and grease and lightly flour a 10-inch Bundt pan.
  11. 11Preheat the oven to 325°F, and grease and lightly flour a 10-inch Bundt pan.
  12. 12Preheat the oven to 325°F, and grease and lightly flour a 10-inch Bundt pan.
  13. 13In a bowl, cream 2 sticks of room temperature unsalted butter, 1/2 cup vegetable oil, and 1 1/2 cups granulated sugar for 4-5 minutes until fluffy and pale.
  14. 14In a bowl, cream 2 sticks of room temperature unsalted butter, 1/2 cup vegetable oil, and 1 1/2 cups granulated sugar for 4-5 minutes until fluffy and pale.
  15. 15In a bowl, cream 2 sticks of room temperature unsalted butter, 1/2 cup vegetable oil, and 1 1/2 cups granulated sugar for 4-5 minutes until fluffy and pale.
  16. 16Beat in 4 large room temperature eggs one at a time, followed by 3 tsp vanilla extract.
  17. 17Beat in 4 large room temperature eggs one at a time, followed by 3 tsp vanilla extract.
  18. 18Beat in 4 large room temperature eggs one at a time, followed by 3 tsp vanilla extract.
  19. 19In a separate bowl, whisk together 2 1/2 cups cake flour (or substitute), 1/2 tsp salt, and 2 1/4 tsp baking powder.
  20. 20In a separate bowl, whisk together 2 1/2 cups cake flour (or substitute), 1/2 tsp salt, and 2 1/4 tsp baking powder.
  21. 21In a separate bowl, whisk together 2 1/2 cups cake flour (or substitute), 1/2 tsp salt, and 2 1/4 tsp baking powder.
  22. 22Fold in half of the dry ingredients into the wet mixture, then add 1 cup room temperature milk and 1/3 cup room temperature full-fat Greek yogurt, then the remaining dry ingredients. Mix just until combined.
  23. 23Fold in half of the dry ingredients into the wet mixture, then add 1 cup room temperature milk and 1/3 cup room temperature full-fat Greek yogurt, then the remaining dry ingredients. Mix just until combined.
  24. 24Fold in half of the dry ingredients into the wet mixture, then add 1 cup room temperature milk and 1/3 cup room temperature full-fat Greek yogurt, then the remaining dry ingredients. Mix just until combined.
  25. 25Add 1/3 of the cake batter to the prepared Bundt pan.
  26. 26Add 1/3 of the cake batter to the prepared Bundt pan.
  27. 27Add 1/3 of the cake batter to the prepared Bundt pan.
  28. 28Top with 1/2 of the cinnamon swirl and a sprinkle of the baked cookie crumble. Swirl lightly with a skewer for a marble effect (optional).
  29. 29Top with 1/2 of the cinnamon swirl and a sprinkle of the baked cookie crumble. Swirl lightly with a skewer for a marble effect (optional).
  30. 30Top with 1/2 of the cinnamon swirl and a sprinkle of the baked cookie crumble. Swirl lightly with a skewer for a marble effect (optional).
  31. 31Repeat the layers once more with another 1/3 of the cake batter, the remaining cinnamon swirl, and more crumble.
  32. 32Repeat the layers once more with another 1/3 of the cake batter, the remaining cinnamon swirl, and more crumble.
  33. 33Repeat the layers once more with another 1/3 of the cake batter, the remaining cinnamon swirl, and more crumble.
  34. 34Finish with the remaining cake batter.
  35. 35Finish with the remaining cake batter.
  36. 36Finish with the remaining cake batter.
  37. 37Bake at 325°F for 55-60 minutes, or until a toothpick inserted near the edge comes out clean.
  38. 38Bake at 325°F for 55-60 minutes, or until a toothpick inserted near the edge comes out clean.
  39. 39Bake at 325°F for 55-60 minutes, or until a toothpick inserted near the edge comes out clean.
  40. 40Cool the cake in the pan for 20-25 minutes, then invert onto a rack to cool completely.
  41. 41Cool the cake in the pan for 20-25 minutes, then invert onto a rack to cool completely.
  42. 42Cool the cake in the pan for 20-25 minutes, then invert onto a rack to cool completely.
  43. 43For the cream cheese glaze, beat 4 Tbsp room temperature unsalted butter, 1 1/2 cups powdered sugar, 4 oz softened cream cheese, 2-3 Tbsp milk, 2 tsp vanilla extract, and a pinch of salt until smooth.
  44. 44For the cream cheese glaze, beat 4 Tbsp room temperature unsalted butter, 1 1/2 cups powdered sugar, 4 oz softened cream cheese, 2-3 Tbsp milk, 2 tsp vanilla extract, and a pinch of salt until smooth.
  45. 45For the cream cheese glaze, beat 4 Tbsp room temperature unsalted butter, 1 1/2 cups powdered sugar, 4 oz softened cream cheese, 2-3 Tbsp milk, 2 tsp vanilla extract, and a pinch of salt until smooth.
  46. 46Pour the glaze over the cooled cake.
  47. 47Pour the glaze over the cooled cake.
  48. 48Pour the glaze over the cooled cake.
  49. 49Top with the remaining cookie crumble.
  50. 50Top with the remaining cookie crumble.
  51. 51Top with the remaining cookie crumble.
  52. 52Slice and serve.
  53. 53Slice and serve.
  54. 54Slice and serve.

Ingredients

  • 4 graham cracker sheets
  • 4 graham cracker sheets
  • 4 graham cracker sheets
  • 3 Tbsp unsalted butter
  • 3 Tbsp unsalted butter
  • 3 Tbsp unsalted butter
  • 1 Tbsp granulated sugar
  • 1 Tbsp granulated sugar
  • 1 Tbsp granulated sugar
  • 1 Tbsp brown sugar
  • 1 Tbsp brown sugar
  • 1 Tbsp brown sugar
  • 0.25 tsp vanilla
  • 0.25 tsp vanilla
  • 0.25 tsp vanilla
  • 0.125 tsp cinnamon
  • 0.125 tsp cinnamon
  • 0.125 tsp cinnamon
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch nutmeg
  • 1 pinch nutmeg
  • 1 pinch nutmeg
  • 3 Tbsp unsalted butter
  • 3 Tbsp unsalted butter
  • 3 Tbsp unsalted butter
  • 0.33 cup packed brown sugar
  • 0.33 cup packed brown sugar
  • 0.33 cup packed brown sugar
  • 2 tsp flour
  • 2 tsp flour
  • 2 tsp flour
  • 1.5 Tbsp cinnamon
  • 1.5 Tbsp cinnamon
  • 1.5 Tbsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 sticks unsalted butter
  • 2 sticks unsalted butter
  • 2 sticks unsalted butter
  • 0.33 cup full fat Greek yogurt
  • 0.33 cup full fat Greek yogurt
  • 0.33 cup full fat Greek yogurt
  • 1 cup milk
  • 1 cup milk
  • 1 cup milk
  • 4 large eggs
  • 4 large eggs
  • 4 large eggs
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 3 tsp vanilla extract
  • 3 tsp vanilla extract
  • 3 tsp vanilla extract
  • 1.5 cups granulated sugar
  • 1.5 cups granulated sugar
  • 1.5 cups granulated sugar
  • 2.5 cups cake flour
  • 2.5 cups cake flour
  • 2.5 cups cake flour
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 2.25 tsp baking powder
  • 2.25 tsp baking powder
  • 2.25 tsp baking powder
  • 5 Tbsp cornstarch
  • 5 Tbsp cornstarch
  • 5 Tbsp cornstarch
  • 4 Tbsp unsalted butter
  • 4 Tbsp unsalted butter
  • 4 Tbsp unsalted butter
  • 1.5 cups powdered sugar
  • 1.5 cups powdered sugar
  • 1.5 cups powdered sugar
  • 4 oz cream cheese
  • 4 oz cream cheese
  • 4 oz cream cheese
  • 2 Tbsp milk
  • 2 Tbsp milk
  • 2 Tbsp milk
  • 3 Tbsp milk
  • 3 Tbsp milk
  • 3 Tbsp milk
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

baking sheetparchment paperbowlhand mixerwooden spoonBundt panskewertoothpickcooling rack

Tips

  • For cake flour substitute, remove 5 Tbsp of regular flour and replace with 5 Tbsp cornstarch, then sift together.
  • Beat butter, oil, and sugar for 4-5 minutes until fluffy and pale.
  • Swirl cinnamon mixture lightly with a skewer for a marble effect.
  • Baking time will vary based on the oven, check for doneness with a toothpick.