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Cinnamon Swirl Bundt Cake

A moist and tender Bundt cake featuring a delightful cinnamon and brown sugar swirl, perfectly baked without the need for frosting or layering.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American
Servings 10 servings
Calories 300 kcal

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup sugar

Wet Ingredients

  • 0.5 cup unsalted butter, softened
  • 1 cup sour cream
  • 3 large eggs
  • 1 tablespoon vanilla extract

Cinnamon Swirl

  • 1 tablespoon ground cinnamon
  • 0.5 cup brown sugar

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C) and grease a Bundt pan well.
  • In a medium bowl, whisk together the flour, baking powder, and baking soda.

Mixing

  • In a large mixing bowl, beat the softened butter and sugar until light and fluffy.
  • Add the eggs one at a time, then stir in sour cream and vanilla until smooth.
  • Gradually mix in the flour mixture until just combined.

Cinnamon Swirl

  • In a small bowl, mix together ground cinnamon and brown sugar.
  • Pour half the batter into the prepared Bundt pan, sprinkle with half the cinnamon-sugar mixture, then add the remaining batter and top with the remaining cinnamon-sugar.
  • Use a knife to gently swirl through the batter.

Baking

  • Bake for 50-60 minutes, until a toothpick comes out clean and the top is dry.
  • Let the cake cool in the pan before inverting onto a plate.

Notes

Ensure the Bundt pan is greased well to prevent sticking. Use fully softened butter for proper texture. Avoid overmixing the batter.
Keyword Cinnamon Bundt Cake, Easy Cake Recipe, Moist Bundt Cake, sour cream cake