Mambo Sprouts

Cinnamon French Toast Bundt Cake with Maple Icing

Submitted by Dawn M. of Warren, PA, for the Mambolicious Recipe Contest 2009.

Ingredients:

• 1 1/2 cups granulated sugar, divided
• 3/4 cup butter, softened
• 2 oz. reduced-fat cream cheese, softened
• 1 1/4 cups Brown Cow® Farm Maple Cream Top Yogurt
• 2 large eggs
• 2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/2 tsp. vanilla extract
• 1 tsp. cinnamon

Icing:

• 2/3 cups sifted confectioner’s sugar
• 2 Tbsp. pure maple syrup, warmed

1. Preheat the oven to 350° F.
2. Combine 1 cup of granulated sugar, softened butter, and softened cream cheese in a mixing bowl.
3. Beat for about 1 minute and then beat in yogurt.
4. Add the eggs and mix well.
5. Meanwhile, in a large bowl, sift together the flour, baking powder, and baking soda.
6. Slowly add this to the creamed mixture, mixing on low until thoroughly combined.
7. Mix vanilla in.
8. Spoon half of the batter into a 10″ fluted tube pan that has been coated with the nonstick cooking spray. Set aside.
9. In a small bowl, combine the remaining 1/2 cup granulated sugar and cinnamon.
10. Now sprinkle half of the cinnamon sugar mixture evenly over the batter in the pan.
11. Top with the remaining batter and spoon the rest of the cinnamon sugar over the top.
12. Bake in the preheated oven for about 50 minutes, or until knife inserted near the center comes out clean.
13. Cool cake in the pan on a wire cooling rack for about 30 minutes and then invert onto a serving plate.
14. Prepare the icing while the cake is cooling.
15. For the icing, combine sifted confectioner’s sugar and warmed maple syrup until completely smooth.
16. Drizzle over slightly cooled cake and enjoy immediately.