Description
Cinnamon Swirl Bundt Cake is a cozy, comforting dessert with a buttery crumb and a beautiful ribbon of cinnamon-sugar inside. Perfect for holidays, brunches, or pairing with coffee.
Ingredients
Scale
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- For the Cinnamon Swirl:
- ½ cup packed brown sugar
- 1 tablespoon ground cinnamon
- For Finishing:
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan generously with butter or baking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
- In a large bowl, beat butter and granulated sugar for 3–4 minutes until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Add the dry ingredients in three parts, alternating with the sour cream, beginning and ending with flour. Mix until just combined.
- In a small bowl, mix the brown sugar and 1 tablespoon cinnamon.
- Pour half the batter into the prepared Bundt pan. Sprinkle with half the cinnamon-sugar mixture. Add remaining batter and swirl the rest of the cinnamon-sugar on top. Use a knife to gently swirl.
- Bake for 45–55 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Once cooled, dust with powdered sugar and serve.
Notes
Wrap well and store at room temperature for 2–3 days. Don’t skip sour cream—it keeps the cake moist. Add chopped nuts to the swirl for a festive twist.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
Keywords: cinnamon bundt cake, sour cream cake, cinnamon swirl dessert, cozy baking