Description
A moist and buttery bundt cake with a sweet cinnamon-sugar swirl running through the center, this Cinnamon Swirl Bundt Cake is the perfect treat for breakfast, brunch, or dessert. Its soft crumb and warm spices make it a comforting classic that pairs wonderfully with coffee or tea.
Ingredients
For the cake:
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup sour cream
½ cup whole milk
For the cinnamon swirl:
⅓ cup granulated sugar
2 teaspoons ground cinnamon
For the glaze (optional):
1 cup powdered sugar
2 to 3 tablespoons milk
½ teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure the cake releases easily after baking.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the sour cream until well incorporated. Alternate adding the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined.
In a small bowl, stir together the cinnamon and sugar for the swirl.
Pour half of the batter into the prepared bundt pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Spoon the remaining batter over the top and smooth it out.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.
If using the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Notes
For extra flavor, you can add a pinch of nutmeg to the cinnamon swirl. The sour cream ensures a rich, moist crumb, but plain Greek yogurt can be used as a substitute. Make sure the cake is completely cool before glazing to prevent the glaze from melting off. This cake stores well at room temperature in an airtight container for up to three days.