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Cinnamon and Oat Bundt cake sliced
Hearty oat and cinnamon Bundt cake dusted with icing sugar

Cinnamon and Oat Bundt Cake

Author: Flavelo
Recipes Cakes and Desserts
The Bundt shape allows denser, heavier batters to bake evenly, as the central 'chimney' conducts heat from the inside too. In this version, oats add not only fibre but a nutty, roasted flavour profile, while absorbing moisture so the cake remains juicy for days. The warmth of the cinnamon evokes classic home comforts.
🕒 Prep Time 20 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 10 servings
🔥 Calories 345 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Bundt tin (approx. 22-24 cm)
  • Brush for greasing
  • Electric mixer
  • Large mixing bowl
  • Wire rack

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Grease the Bundt tin thoroughly with butter in every crevice, then dust with flour, tapping out the excess.

Tip: The butter-flour layer creates a physical barrier between the batter and the metal, preventing sugars from caramelising onto the surface (sticking).
2 ✓

Cream the soft butter with the sugar, vanilla sugar, and salt until pale and fluffy.

3 ✓

Add the eggs one by one, mixing thoroughly.

4 ✓

Stir in the milk.

5 ✓

Mix the flour, oats, baking powder, and cinnamon. Fold into the batter until homogeneous.

Tip: Oats absorb a lot of moisture, so the batter may seem a little thicker than usual; this is normal.
6 ✓

Pour into the tin and smooth the top.

7 ✓

Bake for approx. 45 minutes. Perform a skewer test with a long skewer.

Tip: If batter sticks to the skewer, bake longer. If the top is burning, cover it.
8 ✓

Leave to cool in the tin for 15 minutes, then carefully turn out onto a wire rack.

9 ✓

Once completely cool, dust with icing sugar.

Recipe FAQ

It stuck to the tin, what should I do?
Wait until it cools to lukewarm (approx. 10-15 mins). As it cools, the cake contracts slightly and pulls away from the sides. If you try when hot, it will break.
Can I use fine oats?
Yes, in fact, the texture will be more even. It's worth blitzing large rolled oats slightly.

Ingredients

  • 250 g Plain flour
  • 100 g Oats (preferably fine/porridge oats)
  • 150 g Granulated sugar
  • 150 g Butter (soft) + a little for the tin
  • 3 pcs Eggs (room temperature)
  • 100 ml Milk
  • 1 sachet Baking powder
  • 2 tsp Ground cinnamon
  • 1 sachet Vanilla sugar
  • 1 pinch Salt
  • 50 g Icing sugar (for dusting)
  • 1 tbsp Flour (for the tin)