serves
4-6
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 1 batch cake goop (see below)
- 1 packet vanilla cake mix
- 60 g butter, softened
- 2 eggs
- 180 ml milk
Natalie Paull’s cake goop
- 20 g butter, very soft
- 20 g vegetable oil
- 20 g plain flour
For the cinnamon sugar coating
- ¼ cup melted butter
- 2 tbsp caramel topping
- ¼ cup caster sugar
- 1 tbsp ground cinnamon
Instructions
- To make the cake goop, in a medium bowl, blend the ingredients together to form a smooth paste.
- Brush the inside of a 25 cm bundt tin using the cake goop. Preheat the oven according to the recommended cake package instructions.
- Prepare the vanilla cake mix, butter, eggs and milk according to the package instructions, then pour into the bundt tin and bake.
- Once baked, remove from the oven to cool.
- For the cinnamon sugar coating, combine the melted butter and caramel in a small bowl, then brush all over the cake with a pastry brush. Combine the sugar and cinnamon in a small bowl, then sprinkle over the cake. Transfer the cinnamon doughnut cake to a large serving plate and serve.
Note
Natalie Paull also puts her 'cake goop' to good use in her recipe for Lime, yoghurt and blueberry bundt cake, which she shared on an episode of The Cook Up.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
