King Bundt Cake

Ingredients

Cinnamon Sugar Layer

• ¼ cup (1.75 oz/50 g) sugar
• 1 tablespoon cinnamon

Bundt Cake

• 1 lb (452 g) unsalted butter, room temperature
• 2 cups (14 oz/ 296 g) sugar
• 5 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 ½ cups (10.5 oz/298 g) all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 cup (8 oz/227 g) sour cream

Frosting

• 1 ⅓ cup (5.333 oz150 g) powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Purple, yellow, and green sugar sprinkles

Direction

1. Preheat oven to 350 degrees. Spray every nook and cranny of a bundt pan with nonstick spray, then dust with flour (if you use a nonstick spray specifically for baking with flour included, you can skip flouring the pan). Set aside.
2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating and scraping down the sides of the bowl after each addition. Beat in the vanilla.
4. In a small bowl, stir together the flour, cornstarch, baking powder and salt.
5. Add one third of the dry ingredients and stir until just barely combined. Add in half of the sour cream, and stir until combined.
6. Repeat with another third of the dry ingredients, the remaining half of the sour cream, and finally the last third of the dry ingredients.
7. In another small bowl, stir together the sugar and cinnamon.
8. Pour half of the cake batter into the prepared pan. Sprinkle the cinnamon sugar over the cake batter. Layer on the other half of the cake batter (try not to blend it with the layer of cinnamon sugar).
9. Bake for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean.
10. Cool on a wire rack for 10 minutes, then invert the cake pan to remove the cake, and let it cool on the wire rack completely.
11. Transfer the cooled cake to a serving plate.
12. In a medium bowl, combine the powdered sugar, cream and vanilla. Stir until the frosting is smooth. It should be thick; stirrable, but not runny. Scrape into a piping bag. Snip a quarter-inch opening at the tip. Pipe the icing into the spirals of the cake.
13. Sprinkle purple, yellow-gold, and green sprinkles on alternating rows. Work quickly because the frosting will “crust” quickly and the sugar won’t stick to hardened frosting.