Print

Cinnamon Swirl Bundt Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A tender, buttery cake with a ribbon of cinnamon-sugared goodness, perfect for gatherings, brunch, or coffee breaks.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • ½ cup chopped walnuts (optional)
  • For the swirl: ⅓ cup granulated sugar mixed with 2 teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan.
  2. Whisk together the flour, baking soda, and baking powder in a medium bowl. Set aside.
  3. Cream the softened butter and 2 cups sugar until light and fluffy, about 3 to 4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
  5. With the mixer on low, add one-third of the dry ingredients, then half the sour cream, then another third of the dry ingredients, the remaining sour cream, and finish with the last of the dry ingredients. Mix just until combined.
  6. Spoon half the batter into the prepared Bundt pan and spread it evenly. Sprinkle the cinnamon-sugar evenly over the batter.
  7. Dollop the remaining batter on top and spread gently to cover. Make one or two gentle swirls through the batter.
  8. Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
  9. Remove from the oven and let cool in the pan for 10 minutes. Invert onto a wire rack to cool completely before slicing.

Notes

Letting eggs and butter come to room temperature helps incorporate smoothly. Substitute plain Greek yogurt for sour cream if needed.

Nutrition

Find it online: https://www.simplefamilydishes.com/cinnamon-swirl-bundt-cake/