Churro Bundt Cake

Cake:

• ¾ cup (170 grams) unsalted butter, softened
• 1½ cups (300 grams) granulated sugar, divided
• ¾ cup (165 grams) plus 2 tablespoons (28 grams) firmly packed light brown sugar, divided
• 4 large eggs (200 grams), room temperature
• 1 large egg yolk (19 grams), room temperature
• 2¾ cups (344 grams) cake flour
• 2 teaspoons (10 grams) baking powder
• ¾ teaspoon (2.25 grams) kosher salt
• ½ teaspoon (2.5 grams) baking soda
• 1¼ cups (290 grams) whole milk Greek yogurt, room temperature
• ⅓ cup (80 grams) whole milk, room temperature
• 2½ teaspoons (10 grams) vanilla extract
• 2½ teaspoons (5 grams) ground cinnamon, divided
• 2 tablespoons (28 grams) unsalted butter, melted

Mexican Chocolate Sauce:

• ⅓ cup (80 grams) heavy whipping cream
• ¼ cup (57 grams) unsalted butter
• ½ cup (100 grams) granulated sugar
• ⅓ cup (25 grams) unsweetened cocoa powder, sifted
• 3 tablespoons (63 grams) light corn syrup
• ½ teaspoon (1 gram) ground cinnamon
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground red pepper
• 0.5 ounce (14 grams) unsweetened chocolate
• 2 teaspoons (10 grams) Kahlúa

Cake Batter:

1. Preheat oven to 350°F (180°C).
2. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, 1¼ cups (250 grams) granulated sugar, and ¼ cup (55 grams) brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs and egg yolk, one at a time, beating well after each addition. (Mixture may look slightly curdled, but batter will come together.)
3. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. In a small bowl, whisk together yogurt, milk, and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture alternately with yogurt mixture, beginning and ending with flour mixture, beating just until combined after each addition. (Batter will be thick.)
4. In a small bowl, stir together ½ cup (110 grams) brown sugar and 1½ teaspoons (3 grams) cinnamon. Set aside.
5. Spray a Nordic Ware 10-cup Bavaria Bundt Pan with baking spray with flour. Using a pastry brush, spread any excess spray in pan, blotting brush with a paper towel as needed. (This helps to better fill the pan’s grooves with batter, resulting in a sharper design after baking.)
6. Spoon one-fourth of batter (1¼ cups or about 345 grams) into prepared pan. Tap pan on counter several times to spread batter into grooves and release any air bubbles. Repeat once with another one-fourth of batter. Spoon brown sugar-cinnamon mixture in a ring over batter in pan, staying about ¼ inch away from pan’s edges. (Brown sugar-cinnamon layer will be thick.) Spoon remaining batter over brown sugar-cinnamon mixture. Using a small offset spatula, smooth top, pushing batter into sides of pan.
7. Bake until a wooden pick inserted near center comes out clean, 50 to 55 minutes. Let cool in pan for 10 minutes. Loosen cake from center of pan using a small offset spatula. Invert cake pan onto a wire rack placed over a rimmed baking sheet; let stand in pan for 10 minutes. Remove cake from pan, and let cool completely.
8. In a small bowl, stir together remaining ¼ cup (50 grams) granulated sugar, remaining 2 tablespoons (28 grams) brown sugar, and remaining 1 teaspoon (2 grams) cinnamon. Brush cake with melted butter, and cover with sugar mixture, pressing gently to adhere. Serve with Mexican Chocolate Sauce.

Mexican Chocolate Sauce:

1. In a medium saucepan, heat cream and butter over medium-low heat until butter is melted. Add sugar; cook, whisking frequently, until sugar is mostly dissolved, 6 to 8 minutes. Add cocoa, corn syrup, cinnamon, salt, and red pepper; cook, whisking constantly, until smooth and well combined, 2 to 3 minutes. Stir in chocolate until melted. Remove from heat; stir in Kahlúa. Serve warm. Refrigerate leftovers. To reheat, microwave on high in 10-second intervals, stirring between each, until melted and smooth.

For endless Bundt recipe inspiration, check out bakefromscratch.com.