Cinnamon Swirl Bundt Cake
A delightful bundt cake featuring spiraled cinnamon sugar ribbons, moist texture, and a sweet glaze that enhances its rich flavor.
Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened at room temperature
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1 cup sour cream can substitute with Greek yogurt
- 1 tablespoon vanilla extract
- 1/2 cup milk
Cinnamon Sugar Mixture
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Mixing
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla until smooth.
- Gradually alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.
Layering
- In a small bowl, mix brown sugar and cinnamon. Pour half of the batter into the bundt pan, sprinkle with cinnamon-sugar, then add the remaining batter.
- Use a butter knife to swirl the batter gently in a figure-eight motion.
Baking
- Bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 15 minutes before inverting onto a wire rack.
Glazing
- To make the glaze, whisk together powdered sugar, milk, and vanilla. Drizzle over the cooled cake.
Notes
Make sure all ingredients are at room temperature before starting. Store the cake in an airtight container at room temperature for up to five days.