Description
A moist and tender Cinnamon Swirl Bundt Cake featuring a delightful cinnamon-sugar marbled swirl throughout, perfect for a cozy dessert or afternoon treat.
Ingredients
Scale
Cake Batter
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1/2 cup whole milk
Cinnamon Swirl
- 1/2 cup light brown sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly, making sure all the crevices are well coated to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3 to 5 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition. Then add the vanilla extract and stir until combined.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and the wet ingredients (sour cream and milk) to the batter, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing which can toughen the cake.
- Prepare cinnamon swirl: In a small bowl, mix together the light brown sugar and ground cinnamon until well combined.
- Layer batter and cinnamon swirl: Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Then pour the remaining batter on top.
- Create swirl effect: Use a knife or spatula to gently swirl the batter and cinnamon sugar together in the pan, creating a marbled effect. Be careful not to overmix to maintain distinct layers.
- Bake the cake: Place the Bundt pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully invert it onto a wire rack to cool completely before slicing and serving.
Notes
- Ensure the butter is softened to room temperature for easier creaming and a lighter cake texture.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- You can dust the finished cake with powdered sugar or serve with a glaze for extra sweetness.
- Use a non-stick Bundt pan or one well greased and floured to prevent sticking.
- The cake can be wrapped tightly and stored at room temperature for up to 2 days or refrigerated for up to 5 days.
