Description
This Cinnamon Swirl Bundt Cake is a moist, tender cake featuring a delightful cinnamon sugar swirl running through the batter. Perfectly baked in a Bundt pan, it offers a beautiful marbled effect and rich vanilla flavor, ideal for coffee time or dessert.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cake Batter
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly, making sure to coat all the crevices to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This usually takes about 3 to 5 minutes and is essential for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients with the sour cream and whole milk to the butter mixture. Start and finish with the dry ingredients. Mix gently and just until everything is combined to avoid overmixing which can make the cake tough.
- Prepare Cinnamon Swirl: In a small bowl, mix together the light brown sugar and ground cinnamon, creating the swirl mixture.
- Assemble the Cake: Pour half of the cake batter into the prepared Bundt pan evenly. Sprinkle the cinnamon sugar mixture evenly over this layer. Then pour the remaining batter on top.
- Create the Swirl Effect: Use a knife or a spatula to gently swirl through the batter layers. Be careful not to overmix, as you want a marbled effect rather than fully blended.
- Bake: Place the Bundt pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cake is fully baked through.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes. Then carefully invert the cake onto a wire rack to cool completely before slicing and serving.
Notes
- Make sure to grease and flour the Bundt pan well to prevent sticking and preserve the cake’s intricate shape.
- Do not overmix the batter once flour is added to keep the cake light and tender.
- The swirl effect is for visual appeal and adds a burst of cinnamon flavor in every bite.
- Check the cake doneness early at 50 minutes and then every 5 minutes to prevent overbaking.
- The cake can be stored airtight at room temperature for 3 days or refrigerated for up to a week. Warm slightly before serving.
