Need a recipe for tea? This is perfect. I had to make something simple and easy for some tea guests recently, so I experimented with these yummy flavours. The combination of cinnamon and brown sugar is delicious. This is an absolute must try for a tea or even just a lazy Sunday at home.
Brown Sugar Bundt Cake with Cinnamon Brown Sugar Glaze
- 1 tsp butter (to grease the pan)
- 3 eggs
- 1 1/4 cup brown sugar
- 1 1/2 tsp vanilla essence
- 3/4 cup oil
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup buttermilk
- 3 tblsp brown sugar
- 1 1/2 tblsp butter
- 1 1/2 tsp cinnamon
- 3/4 cup icing sugar
- 3-4 tblsp milk
Preheat oven to 180c. Grease your bundt pan really well with a teaspoon of butter. In a mixer bowl beat the eggs, add in sugar and beat for a minute. Add in oil and vanilla essence and beat until combined. In a measuring jug (or bowl), combine flour, baking powder and salt, add half this mixture into the bowl and beat for a few seconds add the buttermilk and the last half of the flour mixture. Beat until just combined and pour into the pan. Place in the oven for 25-30 minutes or until a skewer comes out clean.
While baking make the glaze. Place a small pot onto the stove at a medium heat. Throw in butter and sugar and stir until sugar has dissolved, add in cinnamon and icing sugar. At this stage the mixture will be thick, mix as best as you can and then add milk to reach the desired consistency, set aside.
Once baked let cool and turn onto a serving plate (you may have to cut a little of the top if it domes while baking). Drizzle with the glaze and serve.
I felt like the glaze was slightly insufficient, so I’ve edited the recipe to include a little bit more. Trust me you’ll be licking this off your fingers.
Look at that drizzle… YUM!
I’m sure all of you have seen the burfee frosting in my recent Eid Dessert Table post. I’ve been bombarded with requests for the recipe as well as being asked to make these for friends, and I have to say, it is extremely flattering. When Siddiqa approached me with the idea of doing an Eid table together my imagination went wild. I wanted to create something totally unique, something different but something that still called out ‘Eid’. Eventually I was set on the idea of a ‘Burfee Frosting’, I’m glad I decided on the ‘Burfee’ flavour because they tasted amazing. I have since learnt that the concept has been done before, so kudos to all those women who make burfee frosting/icing as well. What is burfee? Check out an explanation on Wikipedia here. The Indian burfee explained in the post is slightly different to South African burfee, but it gives you the general idea.
2 cups milk powder
75g tin Nestle tinned cream (approx. half a tin, also called dessert cream or reduced fat cream)
250g butter (separate this into 2 lots of 125g each)
1 1/3 cup icing sugar + 1/2 cup
1/4 cup milk
cardamon pods and 2 tsp cardamon powder
Place milk powder and cream in a mixer and mix on low speed till cream is absorbed. Add in 125g butter and mix on high speed till fluffy. Place 1 & 1/3 cup icing sugar, cardamon pods and milk on stove, bring to a boil. Remove from stove and let cool. When milk and sugar mixture has cooled, remove pods, turn mixer on high speed again and slowly add milk mixture in, 1 tablespoon at a time. Ensure the mixture has completely cooled to room temperature before continuing. The mixture will still be runny, so throw in the reserved butter and icing sugar as well as the cardamon powder and let the mixer beat till fluffy and firm.
These Burfee Frosting Cupcakes were the feature piece for the Eid Dessert Table, Siddiqa and I created.
Give this Burfee Frosting recipe a try, this tasty and traditional frosting will be the perfect addition to your Eid this year.