I have said before how my mother loves baking bundt cakes. This past weekend she shared this incredibly simple recipe for a cinnamon bundt cake. She substituted 100 g of AP flour with the same amount of chestnut flour, which I unfortunately didn’t have around. This cake was in and out of the oven within an hour. Because I only had supermarket quality ground cinnamon, I used a little more than she did. Also, instead of flouring the bundt pan, this time I used some ground cinnamon, to give it a nice warm color and avoid white spots. The crumb on this cake is absolutely delicate, the flavor is subtle, and it could be easily converted into a dairy free version – just use a dairy free shortening instead of butter and any plant based milk instead of whole milk.