Cinnamon Swirl Bundt Cake Recipe

Introduction

This Cinnamon Swirl Bundt Cake is a delightful treat with a tender crumb and a delicious cinnamon-sugar swirl that adds a warm, comforting flavor. Perfect for breakfast, dessert, or a cozy afternoon snack, it’s sure to become a favorite in your home.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• ½ cup chopped walnuts (optional)
• ⅓ cup granulated sugar
• 2 tsp ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly to prevent sticking.
2. Step 2: In a large bowl, cream together the butter and 2 cups of granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder until combined.
4. Step 4: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix just until combined. Fold in the chopped walnuts if using.
5. Step 5: In a small bowl, combine the ⅓ cup granulated sugar with the ground cinnamon to make the swirl mixture.
6. Step 6: Pour half of the batter into the prepared Bundt pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Add the remaining batter on top, then sprinkle the remaining cinnamon sugar. Use a knife to gently swirl the cinnamon sugar through the batter for a marbled effect.
7. Step 7: Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Remove from the oven and let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Tips & Variations

• For extra flavor, lightly toast the walnuts before adding them to the batter.
• Swap out walnuts for pecans or omit nuts entirely for a nut-free version.
• Add a simple glaze of powdered sugar and milk on top once cooled for added sweetness.
• Use Greek yogurt in place of sour cream for a tangier twist.

Storage

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, thaw completely and warm individual slices in the microwave for 15-20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan instead of a Bundt pan?

Yes, you can bake this cake in a loaf pan or a round cake pan. Adjust the baking time accordingly and check doneness with a toothpick.

Is sour cream necessary in this recipe?

Sour cream adds moisture and a slight tang to the cake, making it tender and flavorful. You can substitute with Greek yogurt or buttermilk if needed.

Cinnamon Swirl Bundt Cake Recipe

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★★★★★

4.5 from 83 reviews

This classic Cinnamon Swirl Bundt Cake features moist, tender cake layers infused with a sweet cinnamon sugar swirl running throughout. Perfectly baked in a Bundt pan, it combines a luscious vanilla and sour cream batter with a warm cinnamon and sugar cinnamon swirl, making it an ideal dessert for gatherings or a cozy treat with coffee.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder

Wet Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream

Swirl

• ⅓ cup granulated sugar
• 2 tsp ground cinnamon

Optional

• ½ cup chopped walnuts

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly to ensure the cake releases easily once baked.
2. Cream butter and sugar: In a large mixing bowl, cream together the unsalted butter and 2 cups of granulated sugar until the mixture is light and fluffy. This step helps create a tender crumb in the cake.
3. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder to evenly distribute the leavening agents.
5. Combine batter: Alternately add the dry ingredients and sour cream to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined, taking care not to overmix to maintain cake tenderness. Fold in the chopped walnuts if using.
6. Layer batter and cinnamon swirl: Spoon about half of the batter into the prepared Bundt pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Top with the remaining batter and use a knife or skewer to gently swirl the cinnamon sugar through the batter to create a marbled effect.
7. Bake the cake: Place the Bundt pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and remove: Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely before slicing and serving.

Notes

• For best results, ensure all wet ingredients are at room temperature before mixing.
• You can omit walnuts or substitute with pecans for a different nutty flavor.
• Use a light hand when swirling to keep the cinnamon sugar swirl distinct but not over mixed.
• Letting the cake cool slightly in the pan helps prevent it from breaking when removed.
• Store leftovers tightly covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Cinnamon Swirl Cake, Bundt Cake, Cinnamon Sugar Cake, Moist Cinnamon Cake, Dessert Cake