I’ve been putting off buying these pans for ages now. Firstly they are so heavy, secondly they are so heavy! Made from cast iron, these are pretty solid. My DH travelled recently, without me 
, call it ‘PAY BACK’, I made him bring back 5 of these 
. They are so gorgeous, I couldn’t resist, I had to get baking immediately.
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Cinnabon Swirl Bundt Cake
5 large eggs
3 cups flourÂ
2 tsp baking powder
225g softened butterÂ
2 cups sugar
1/2 cup yogurt
1 Tblspn vanilla
1/2 cup milk
Cinnabon swirlÂ
1/2 cup brown sugarÂ
2 Tblsp ground cinnamon
2 Tblsp milk
1/2 sour creamÂ
How to do it
Whisk flour & baking powder.Â
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and yogurt until well-combined.
Stir in vanilla. Add eggs one at time, mixing well after each addition. On low, stir in flour mixture then add milk mix until combined.
In a separate bowl, stir together cinnabon swirl & 2 cups of batter until well-combined.
Cream Cheese Frosting
60 grams unsalted butter, softened
125 grams cream cheese, room softened
190 grams sifted icing sugar
1 tsp vanillaÂ
4 Tblspn milk
Cream butter and cream cheese, add vanilla and icing sugar. Mix well, lastly add the milk.
The frosting should be runny, add more milk if needed.
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