WebBeat eggs, butter, 3 Tbsp maple syrup, 2 tsp cinnamon, nutmeg and allspice together. 3. Let batter sit for 30 seconds, then mix in apple cider vinegar. Spread batter evenly in …
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Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour. Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition.
Preheat oven to 350°F. Grease and flour a Bundt pan; set aside. In a medium bowl, combine the chopped pecans, flour, brown sugar, cinnamon, nutmeg and salt. Add chilled butter and mix together with your fingers until it forms a crumble. It should have the texture of wet sand, and you shouldn’t see any dry pockets of flour.
Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour.
This cake has just the right amount of cinnamon flavor and is so soft, moist, and fluffy. You can kick it up a notch and add walnuts or pecans, or better yet, a crumb topping. You can drizzle with simple syrup or glaze or dust with powdered sugar.