Description
This Cinnamon Swirl Bundt Cake is a moist, tender classic dessert featuring a delightful cinnamon-sugar swirl throughout. Perfect for gatherings or a special treat, it combines a rich buttery cake base with a sweet cinnamon brown sugar ribbon and a light dusting of powdered sugar for an inviting finish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
Cinnamon Swirl
- ½ cup packed brown sugar
- 1 tbsp ground cinnamon
Topping
- Powdered sugar (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar using an electric mixer until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cake tender.
- Prepare Cinnamon Swirl: In a small bowl, combine the packed brown sugar and ground cinnamon. Mix well to create the swirl cinnamon-sugar mixture.
- Assemble Cake Batter: Pour half of the batter evenly into the prepared Bundt pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top and gently smooth the surface with a spatula.
- Bake: Place the Bundt pan in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes, then invert it onto a serving plate. Once fully cooled, dust the top with powdered sugar before slicing and serving.
Notes
- Do not overmix the batter to keep the cake light and tender.
- Make sure to grease and flour the Bundt pan well to prevent sticking.
- You can substitute sour cream with Greek yogurt if desired for a slight tang.
- For extra flavor, consider adding a pinch of nutmeg or cloves to the cinnamon swirl mixture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
