My assistant/stylist, Daniel Valko, and I did a photo shoot for fun right before Christmas. He brought over this delicious cinnamon walnut bundt cake to photograph (and eat!). Daniel played around with the styling while I was able to play around with my new lights. Check out his blog post here.
1/2 cup unsalted butter softened
1 cup granulated sugar
2 eggs 1 cup sour cream
2 cups all-pursue flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Cinnamon Walnut Filling:
3/4 cup firmly packed dark brown sugar
6 tbsp softened butter
1 tablespoon cinnamon
1 cup chopped walnuts
1 Cup Powdered sugar
3 tbsp Unsalted Butter
1/2 tsp Pure vanilla extract
Preheat over to 350. Place butter and sugar in mixing bowl and beat for about 2 minutes until fluffy. Add eggs, beat for 1 minute, until creamy. Add sour cream and mix until combined. Combine flour, baking soda, baking powder and salt in a bowl. Add the flour mixture gradually in with wet ingredients. Mix until combined, the batter should be very thick.
To prepare the cinnamon walnut filling: place softened butter, brown sugar, chopped walnuts, and cinnamon into a bowl. Mix until crumbly.
Spray bundt cake pan with baking spray. Spread half the batter into the bottom of the pan. Scoop the cinnamon walnut filling onto the center of the batter, cover with the remaining batter. Bake the cake for 45 to 50 mins.
Glaze: Melt 3 tbsp of butter in a bowl. Add powdered sugar and vanilla extract. Mix with a spoon until the glaze is smooth and flows off the spoon. If the glaze is too runny add just a little more powdered sugar. When the bundt cake is done baking, let it cool for 5 mins in the pan. Then flip it over onto a cake stand or plate, pour glaze over the warm bundt cake, sprinkle with chopped cranberries or pomegranate seeds.