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Flexible silicone bundt — easy release from intricate shapes
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
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Flexible silicone bundt — easy release from intricate shapes
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
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Preheat the oven to 300 degrees F (150 degrees C). 2. Grease a bundt cake pan (I used melted organic extra virgin coconut oil). 3. In a large bowl, combine the almond flour, cinnamon and baking powder and mix well. 4. In another large bowl, combine the eggs and the erythritol and beat with an electric mixer until almost white and really fluffy. This usually takes several minutes depending on how powerful of a mixer you have. 5. Fold the almond flour mixture gently into the egg mixture, preferably with a rubber spatula, until the batter is smooth and the dry ingredients have been well mixed to the wet ingredients. 6. Pour the batter into the greased bundt pan. 7. Bake for roughly 40 minutes, or until a stick inserted into the center of the thickest part of the cake comes out clean. 8. Remove it from oven and let cake cool in the pan then remove it from the pan and cut into slices. 9. Serve as such, or top with a dollop of whipped cream or cream cheese icing (count extra carbs if needed). Sprinkle some extra cinnamon on top.