Crunchy Cinnamon Bundt Cake

• 1/4 cup turbinado sugar
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 3/4 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 2/3 cup solid shortening, room temperature
• 1 1/3 cups granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 2/3 cup half and half, room temperature

1. Preheat the oven to 350 degrees. Coat a 10-cup bundt pan with canola cooking spray. Use a silicone brush to get in all the groves. Dust lightly with turbinado sugar getting in all the groves, middle and up the sides. Turn the pan as you sprinkle. Set the pan aside on a 1/2 sheet pan.
2. In a medium mixing bowl whisk together the flour, baking powder, cinnamon and salt. Set aside.
3. With an electric mixer on medium high speed, cream the butter, shortening, sugar and vanilla extract until light and fluffy; about 3 minutes.
4. Add the eggs, one at a time and beat just until blended.
5. On low speed, add the flour mixture and half and half in 5 increments, starting and ending with the flour. Beat at medium speed between additions to blend. Scrape the batter evenly into the bundt pan and even the top. Tap lightly on the counter to settle the batter. Bake for about 45 minutes or until golden brown and a cake tester comes out clean. Cool in the pan 15 minutes and then rnturn out on a rack to cool completely before storage.
6. COOKS NOTES: After baking many bundt pans in decorative pans here are some easy hints:rn1. Use Pam canola cooking spray and then spread with a silicone brush.rn2. For an easy cake release from the pan; cool no more than 15 minutes. Shake the pan gently on the counter to release the cake from the sides of the pan before turning over.

turbinado sugar, flour, baking powder, cinnamon, salt, unsalted butter, solid shortening, sugar, vanilla, eggs

Taken from food52.com/recipes/20775-crunchy-cinnamon-bundt-cake (may not work)