Oat and cinnamon Bundt cake

This Bundt cake is where morning porridge meets afternoon tea. The oat fibres give texture to the sponge and ensure a long-lasting feeling of fullness, whilst the scent of cinnamon fills the kitchen. A denser, moister cake, not a light-as-air sponge, but that is exactly its charm.
🕒 Prep Time 15 mins
🍳 Cook Time 45 mins
Total Time 1 hr
🍽️ Servings 10 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Bundt tin
  • Brush for greasing

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1

Mix the dry ingredients (flour, oats, spices, salt, baking powder).

Tip: Oats absorb moisture, so the liquid ratio is important.
2

Whisk the eggs with the sugars until frothy, then add the butter and milk.

3

Pour the contents of the two bowls together and mix.

Tip: Let stand for 5 minutes before baking to allow the oats to soak.
4

Bake in a greased tin at 180°C for 40-45 minutes. Test with a skewer!

Recipe FAQ

Why did it stick to the tin?
Oat batter is heavier. You must grease and flour the tin very thoroughly in every crevice.

Ingredients

  • 150 g Fine oats
  • 250 g Plain flour
  • 100 g Sugar
  • 2 tsp Ground cinnamon
  • 1 sachet Baking powder
  • 1 pinch Salt
  • 150 g Melted butter
  • 2 Eggs
  • 100 ml Milk
  • 1 sachet Vanilla sugar