Cinnamon Swirl Bundt Cake
This cinnamon swirl bundt cake is soft, moist, and filled with a rich cinnamon ribbon—perfect with coffee or as a cozy dessert.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 10–12
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake Batter:
3 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup sour cream
¼ cup whole milk
For the Cinnamon Swirl:
½ cup brown sugar, packed
1½ tsp ground cinnamon
1 tbsp all-purpose flour
2 tbsp melted butter
For the Vanilla Glaze (optional):
1 cup powdered sugar
2–3 tbsp milk or cream
½ tsp vanilla extract
Instructions
Prepare the Cake Batter:
Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, then vanilla.
Mix in sour cream and milk, then gradually add dry ingredients until just combined.
Make the Cinnamon Swirl:
In a small bowl, mix brown sugar, cinnamon, flour, and melted butter until crumbly.
Assemble the Cake:
Pour half of the batter into the prepared Bundt pan.
Sprinkle the cinnamon swirl mixture evenly over the batter.
Add the remaining batter on top and smooth the surface.
Bake for 50–60 minutes, or until a toothpick comes out clean. Let cool in pan for 10–15 minutes, then invert onto a wire rack.
Make the Glaze (Optional):
Whisk together powdered sugar, vanilla, and milk until smooth. Drizzle over cooled cake.
Notes
Grease the Bundt pan thoroughly to prevent sticking.
Store at room temperature for up to 3 days or freeze for longer storage.
Add chopped nuts or mini chocolate chips to the swirl for variation.
Find it online: https://allrecipesmade.com/cinnamon-swirl-bundt-cake/
