After a season of Butter shortage,my fridge is suffering from a butter extravaganza..lol.Both of us[me and hubby] brought butter at different times and now I have almost a kilo of butter sitting pretty in my chiller.I decided I should put it to good use and BAKE:).
Its been a while since I made something for Ajay’s friends-how can I forget them,they are my loyal taste testers and quite often the cakes I make ends up in their tummy after my photo sessions.I usually keep a piece or two for us and pack off the rest to them.This time was no different.They loved it and the empty box[not even crumbs left] is the proof.I feel the cake tastes better the next day with the full flavors of chocolate and cinnamon seeping through..MMMM:)
Chocolate Cinnamon Bundt Cake
Recipe adapted from The Food Librarian,
who got the recipe from Vintage Visuals-readapted from Deeba
Wholewheat flour – ½ cup
Preheat the oven to 375 degrees.
Meanwhile, whisk together both flours, sugar, and salt in a mixing bowl.
Then, add the buttermilk and baking soda.
Bake 25 minutes.[Mine took 10 minutes extra] Allow cake to cool completely in the pan.