Cinnamon Swirl Bundt Cake
Moist Cinnamon Swirl Bundt Cake with cinnamon sugar filling and vanilla glaze.
Ingredients
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla bean paste
- 1 1/2 cups sour cream
- 1/2 cup unsalted butter melted
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup chopped pecans or walnuts optional
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla bean paste
Instructions
- Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan thoroughly.
- Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
- Beat softened butter and granulated sugar until pale and fluffy, 3 to 5 minutes.
- Add eggs one at a time, mixing well after each; mix in 1 teaspoon vanilla bean paste.
- Add dry ingredients in 3 additions, alternating with sour cream in 2 additions, beginning and ending with dry; mix just until combined.
- Stir melted butter, brown sugar, and cinnamon in a bowl until a thick paste forms; stir in nuts if using.
- Spoon half the batter into the prepared pan, add the cinnamon mixture in a ribbon, top with remaining batter, then swirl with a knife or skewer using 4 to 6 shallow figure eights.
- Bake until a skewer inserted into the thickest part comes out clean, 50 to 60 minutes.
- Cool in the pan for 10 to 15 minutes, then invert onto a wire rack and cool completely.
- Whisk powdered sugar, milk, and 1/2 teaspoon vanilla bean paste until smooth.
- Drizzle glaze over the cooled cake and let set before slicing.
Notes
- Grease and flour every ridge of the Bundt pan to prevent sticking.
- Swirl gently and stop early to keep distinct cinnamon ribbons.
- Cool completely before glazing to keep the glaze from melting into the cake.
- Store covered at room temperature for up to 3 days.
- Swirl gently and stop early to keep distinct cinnamon ribbons.
- Cool completely before glazing to keep the glaze from melting into the cake.
- Store covered at room temperature for up to 3 days.