Snickerdoodle Bundt Cake

• 15g (1 tbsp/½oz) butter
• 15g (1 tbsp/½oz) plain flour

For the cake:

• 115g (½ cup/4oz) unsalted butter, softened
• 140g (¾ cup/4¾oz) golden caster sugar
• 2 eggs, lightly beaten
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• A pinch of salt
• 115g (1 cup/4oz) self-raising flour
• 50ml (1/4 cup/1fl oz) buttermilk

To finish:

• 50g (3 tbsp) unsalted butter, melted
• 75g (5 tbsp/1/3 cup/2¾oz) golden caster sugar
• 1 tbsp ground cinnamon

Melt the butter, then use a pastry brush to brush it evenly over the inside of a 6-cup Anniversary Bundt® pan, being careful to get into every nook and cranny. I find it easier to brush from the base up to prevent any butter pooling. Sift over the flour, moving the pan from side to side to coat it evenly. Turn it upside down and give it a final tap to remove any excess, then set aside. Alternatively, spray with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

Place the butter and sugar in a large bowl and mix with hand-held electric beaters until pale and fluffy. Add the lightly beaten eggs, one at time, mixing to combine before adding another. Add the vanilla and mix briefly to combine. Add a third of the flour and mix briefly, then add half of the buttermilk and mix. Repeat again and end with the final third of flour. Mix until just combined and smooth. Scrape the batter into the prepared pan. Bake for 25–30 minutes or until a skewer inserted into the cake comes out clean and the cake springs back to a light touch. Leave to cool in the pan on a wire rack for 10–15 minutes so the air can circulate, then invert onto the wire rack.

While the Bundt is still warm, use a pastry brush to brush the entire outside with melted butter. Combine the sugar and cinnamon on a plate, then roll the Bundt gently in the sugar. Sprinkle or spoon the remaining sugar over generously to cover the whole Bundt.

Serve warm. Store in an airtight container for up to 5 days.