I invented this bundt cake recently for my sons and a bunch of their friends. We were having a sleepover and I wanted something easy and quick to serve for breakfast the next morning (we had an early outing planned and I knew it would be a mad dash for all). I baked the cake on Saturday, wrapped it tightly in plastic wrap (after it cooled) and then served it bright and early the next day. If you plan to do the same, sift the confectioners’ sugar over the top just before serving. It’s an amazing treat for kids and adults alike.
Keep this recipe in your back pocket this winter – it’s an excellent breakfast or brunch for visiting house-guests and it makes a fabulous hostess gift for a holiday party. Your friends will like knowing that it’s a lightened-up cake, made healthier by using low-fat yogurt instead of sour cream and light butter instead of regular butter or margarine. To jazz things up, you can also add 1/2 cup chopped walnuts or pecans to the cinnamon-sugar, swirl layer.