| 1 stick | unsalted butter |
| 4 tbsp | vegetable oil |
| 1¼ cups | Granulated sugar |
| 3 | eggs (room temperature) |
| 2 tsp | vanilla extract |
| 2⅛ cups | All-purpose flour |
| 1 tbsp | ground cinnamon |
| 2 tsp | baking powder |
| ½ tsp | baking soda |
| ½ tsp | sea salt |
| ½ cup | buttermilk |
Preheat oven to 180 C and prepare your bundt pan by brushing with melted butter and liberally dusting with flour.
In a bowl, cream together the butter, oil and sugar until well-combined.
Add eggs, one at a time, beating well after each addition then add vanilla and mix.
In a separate bowl, sift flour, baking powder, baking soda, cinnamon and salt.
Gently fold flour mixture and buttermilk to the batter, starting and ending with flour mixture and mixing until just combined. Avoid over-mixing.
Pour the batter into your prepared pan, and bake for 45 minutes or until a toothpick inserted in the middle comes out clean with no wet batter.
Allow cake to cool in the pan for 15 mins before inverting onto cooling rack to cool completely. ⠀
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