Friday, November 28, 2008

Sugar High Friday - All That Glitters - Cinnamon Bun Savarin

Cinnamon Bun Bundt Cake 3
Shiny with brown sugar cinnamon syrup, a coffee klatsch
bundt cake can also make a flash for a festive occasion.

Cinnamon Bun Bundt Cake 2
A savarin is among the easier yeast cakes to
prepare. Don't let your fear cheat you out of a
fine-crumbed, moist treat ready in ninety minutes.

Cinnamon Bun Savarin - Based on the Carnegie Mellon School of Computer Science recipe, followed almost to the letter.


2 cups all purpose flour
1 package (2 1/2 teaspoons) active dry yeast (use the traditional yeast, NOT the quick rise)
1 tablespoon very fresh ground cinnamon
2/3 cup milk
6 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt (optional)
3 eggs


In a large mixing bowl combine 1 1/2 cups of the flour, cinnamon and yeast. In a saucepan heat milk, butter and sugar just till mixture is warm (115 to 120 F) and butter is almost melted; stir constantly. Add to flour mixture, add eggs. Beat with an electric mixer on low speed for 1/2 minute, scraping bowl. Beat for 3 minutes on high speed. Using a spoon, stir in remaining flour. Cover; let rest 10 minutes. Spoon batter into a well-greased six-to-nine cup savarin mold or ring. (A bundt or tube pan work well, too.) Cover, let rise in a warm place till nearly double (about 30 minutes). Bake in a 350F oven for 25 to 35 minutes. Cool in pan 5 minutes; transfer, inverted to a wire rack over waxed paper for a few more minutes, then position cake on a serving plate. Tent cake with foil to keep it warm while you prepare the syrup.

Cinnamon Syrup - My own recipe


2/3 cup packed brown sugar
1 tablespoon very fresh ground cinnamon
1/2 cup water
4 tablespoons butter


Combine all ingredients in a small saucepan over low heat. Stir until the butter is melted. Remove from heat. Pour over still-warm cake, then dip a pastry brush in the pooled syrup to cover any spots missed. Cut cake using a very slow sawing motion with a serrated knife. Serve each piece with some additional syrup. If desired, garnish with a few raisins or nuts. Serves 6-10, depending on size of slices. --

Cinnamon Bun Bundt Cake 1

I'll be back much later on tonight with the dazzling Sugar High Friday round-up. See you then!

Been There, Done That ~

Peach Rum Savarin
Maple Walnut Layer Cake
Green Tea Cream Puffs

Other People's Eats ~

Yeast Donuts
Steinkogler Gugelhupf
Yeasted Nectarine Coffee Cake


  1. Such beautiful photography Susan. And the syrup! Oh yes please.

  2. Gorgeous, glistening cake! And who'da thunk the Carnegie Mellon School of Computer Science would house bakers??

  3. Gosh, this cake looks beautiful! Would be a great centerpiece for a brunch menu.

  4. Gorgeous and so perfect for this time of year.

  5. Your cake is mouthwatering- what a perfect choice. Lovely photography.

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  7. Beautiful, Susan. And it reminded me that I wanted to try to make the savarin, which I remember admiring about in your post about peach rum savarin.

  8. Thanks, Lisa. The syrup is decadent.

    Ricki - Thank you. Who'da thunk, indeed. ; D

    Thank you, Lydia. It would be excellent for brunch.

    Hi, Courtney. It certainly does work for the holidays. Thanks!

    Good to see you, Lisa! Thank you!

    Simona - Thank you. Personally, I like the peach rum savarin just a little more.

    Thank you, Kevin! Good to see you!

  9. this sounds absolutely DELICIOUS. and your photos are simply mouthwatering. yum!