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Cinnamon Swirl Bundt Cake

Cinnamon Swirl Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 ½ tsp vanilla extract
  • 1 cup (240g) full-fat sour cream
  • ½ cup (110g) packed light brown sugar
  • 1 ½ tbsp ground cinnamon
  • 2 tbsp unsalted butter, melted

Method
 

  1. Stir together brown sugar, cinnamon, and melted butter until it forms a damp paste. Set aside.
  2. Beat softened butter and granulated sugar until pale and fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla.
  3. Whisk flour, baking powder, baking soda, and salt. With mixer on low, add dry ingredients in three additions, alternating with sour cream, starting and ending with flour. Mix just until combined.
  4. Spread half the batter into a greased and floured 10-cup bundt pan. Sprinkle cinnamon paste over it, top with remaining batter, and swirl 3-4 times with a butter knife.
  5. Bake at 350°F (175°C) for 50-60 minutes, until a toothpick comes out clean. Cool in pan 15 minutes, then invert onto a rack to cool completely.

Notes

Dust the cooled cake with powdered sugar or drizzle with a simple glaze of 1 cup powdered sugar mixed with 1 to 2 tbsp milk. The cake stays moist at room temperature for a few days.