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Cinnamon Swirl Bundt Cake Recipe

Cinnamon Swirl Bundt Cake Recipe
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★★★★★

4.7 from 12 reviews

A moist and tender Cinnamon Swirl Bundt Cake featuring a rich cinnamon sugar swirl throughout, perfect for breakfast, dessert, or anytime you crave a sweet cinnamon treat. This classic cake combines creamy sour cream, buttery richness, and a delightful crunch from optional walnuts, all baked in a beautiful bundt pan.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

  • 1 cup unsalted butter (softened)
  • 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: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure the cake does not stick.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder until evenly combined. Set aside.
  3. Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
  4. Add eggs and vanilla: One at a time, beat the eggs into the butter-sugar mixture, ensuring each is fully incorporated before adding the next. Then add vanilla extract and mix well.
  5. Combine wet and dry: Alternately add the dry ingredient mixture and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix gently until the batter is smooth and uniform, taking care not to overmix.
  6. Prepare the cinnamon swirl: In a small bowl, combine ⅓ cup granulated sugar and 2 teaspoons ground cinnamon, stirring to blend evenly.
  7. Layer the batter and swirl: Spoon about half of the batter into the prepared bundt pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Add the rest of the batter on top, then sprinkle with the remaining cinnamon sugar. If using, sprinkle chopped walnuts over the top.
  8. Create the swirl effect: Use a knife or skewer to gently swirl the batter and cinnamon sugar layers together, being careful not to overmix; this creates the signature cinnamon ribbon.
  9. Bake: Place the bundt pan in the preheated oven and bake for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool and serve: Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely. Once cool, slice and serve as desired.

Notes

  • For best results, bring the butter, eggs, and sour cream to room temperature before starting.
  • Chopped walnuts add a nice texture, but you can omit them for a nut-free version.
  • You can dust the cooled cake with powdered sugar or drizzle with a simple glaze for extra sweetness.
  • Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
  • This cake also freezes well; wrap tightly and freeze for up to 2 months.

Nutrition

Keywords: cinnamon swirl cake, bundt cake, cinnamon cake, homemade bundt cake, sweet dessert

Find it online: https://spatulaqueen.com/cinnamon-swirl-bundt-cake-recipe-2/