Early in our marriage I used to purchase a Pillsbury mix that made a cinnamon swirl bundt cake. For many reasons (wheat sensitivities, looking for reduced sugar alternatives and an increased knowledge of using unprocessed products, etc) I no longer use the mixes. However, I saw a recipe from Taste of Home and took it to the kitchen to see if I could make something similar to what I remembered with a healthier slant.
I am happy to say my family feels I’ve been successful. I have included the original link to the recipe I modified. But here are the changes I implemented. I cut the sugar way back and even used a small amount of pure maple syrup to add sweetness. I substituted the sour cream for 2% plain yogurt which added additional protein into the cake.
I’ve said it before and I’ll encourage once again – don’t skimp on the type of cinnamon you use. I am a believer in Vietnamese cinnamon. I purchase mine at SurLaTable Kitchen Store by it can also be found on Amazon.
This cake isn’t too sweet and is very versatile for breakfast, brunch, a snack or dessert. I can see several variations – add a small scoop of ice cream, fresh berries or a light layer of your favorite 100% fruit spread on top of a slice.
Don’t want an entire cake around? Cut a portion and wrap and give to neighbor, friend, coworkers or cut in slices, wrap individually and place in the freezer for a future treat. I shared a portion with my daughter’s family (aka: The Workout Mama) and she gave it a two thumbs up.
- 1 cup butter, softened
- 1-1/2 cups sugar, divided
- 4 eggs
- 2 tsp pure vanilla extract
- 3 cups of flour - I used white spelt flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups 2% plain Fage yogurt
- 1/4 cup of pure maple syrup
- 1 1/2 tsp cinnamon
- Glaze (if desired)
- 1/3 cup of powdered sugar
- 1 Tbsp milk (your choice) - I used almond milk.
- Preheat oven to 350 degrees.
- In a large bowl, cream butter and 1 cup of sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Place yogurt and syrup in a small bowl and mix together.
- Combine flour, baking soda and salt and sift together. Add alternately with yogurt mixture, beating just enough after each addition to keep batter smooth.
- Combine 1/2 cup sugar and cinnamon together in small bowl.
- Grease a bundt pan.
- Spoon and spread a third of batter into greased pan. Sprinkle a third of cinnamon and sugar mixture over batter in pan. Repeat layers two more times. Bake for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack or baking dish to cool completely.
- If glaze is desired - mix a little milk at a time into powdered sugar and drizzle over cooled cake. Yield: 16-20 servings.
As we enter the holiday season, the reality is that we will eat a treat of two. As much as possible let’s intentionally choose treats that have sound ingredients in them to help nourish our bodies.
