Mini churro bunt cake

Ingredients

• 1 cup ap flour
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp baking powder
• 3/4 c brown sugar
• 1/2 c vegetable oil
• 1 tbsp mayonnaise
• 1 egg
• 1/2 tsp vanilla
• Crumb topping
• 1 tbsp flour
• 1 tsp pure honey sweetener of choice
• 1 tsp cinnamon
• 1/2 tsp oil

Steps

1. In a bowl put flour,salt,cinnamon and baking powder. Stir and set aside.
2. In a blender add oil,mayonnaise,sugar,egg and vanilla and blend until thick and creamy. This will look like caramel.
3. Pour the blender mixture into the flour and stir it very well. Make sure there’s no lumps and all the flour is no longer visible. Next grab a mini bunt cake pan rub some oil on the bottom and sides, then pour all the batter into it.
4. Since I’m using silicone I’m putting a metal pan underneath for support.
5. Turn oven onto 170c or 350f and bake for 30-35 mins depending on your oven. While baking add to a small bowl all the topping ingredients but we don’t want to mix. It’s important to Corsely mix to make crumbs. You can substitute butter for oil if that’s easier (not accessible to me)
6. Remove the cake from over and let it slightly cool. Then invert the cake. You may have to loosen around the edges on the inside of the cake before inverting. Once out sprinkle the crumbles onto of the cake and turn the over up to a high heat and put into the over 2-3 minutes. All done serve and enjoy! Tea or coffee here I come 🤩 enjoy this beautiful day !