Churro Bundt Cake

Ingredients

• 1 cup salted butter
• 2.5 cups all purpose flour , plus more for the pan
• 1.25 cups white sugar , divided
• 0.33 cups packed brown sugar
• 1 tablespoon vanilla extract
• 3 large eggs
• 2 large egg yolks
• 1 tablespoon baking powder
• 0.5 teaspoons salt
• 2 tablespoons plus ground cinnamon
• 1 cup milk

Instructions

1. 1

   Gather all ingredients.

2. 2

   Preheat oven to 350 degrees F (175 degrees C). Grease with butter and flour a 10-inch fluted tube pan; set aside.

3. 3

   Beat 1 cup softened butter in a large bowl with an electric mixer on medium for 30 seconds.

4. 4

   Add 1 cup white sugar, brown sugar and vanilla; beat 4 to 5 minutes or until light and fluffy.

5. 5

   Add eggs and egg yolks; beat for 1 minute.

6. 6

   Whisk together flour, baking powder, salt and 2 tablespoons cinnamon in a separate bowl.

7. 7

   Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined, scraping sides of bowl as needed.

8. 8

   Spoon batter into the prepared pan.

9. 9

   Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

10. 10

    Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely on wire rack.

11. 11

    Mix together 1/4 cup white sugar and 2 teaspoons cinnamon topping in a bowl.

12. 12

    Brush a small section of cake with 3 tablespoons melted butter and sprinkle with cinnamon sugar. Repeat with remaining sections until the cake is fully covered.

13. 13

    For topping,if using. Mix dulce de leche and milk in a microwave safe bowl and microwave for 30 seconds or until mixture is of drizzling consistency.

14. 14

    Drizzle over cooled cake.