Cinnamon Swirl Bundt Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder to evenly distribute the leavening agents.
- 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.
- 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.
- 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.
- 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
Find it online: https://bitesizedbenny.com/cinnamon-swirl-bundt-cake-recipe/
