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Cinnamon Swirl Bundt Cake
John

Cinnamon Swirl Bundt Cake

A moist, tender bundt cake with gorgeous ribbons of cinnamon sugar swirled throughout and topped with a sweet cinnamon glaze. Perfect for breakfast, brunch, or dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened to room temperature
  • 1¾ cups granulated sugar
  • 3 large eggs room temperature
  • 1 cup full-fat sour cream room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup whole milk room temperature
Cinnamon Swirl
  • 3 tablespoons brown sugar
  • 2 teaspoons ground cinnamon
Cinnamon Glaze
  • 1 cup powdered sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons milk

Equipment

  • 10-inch bundt pan
  • Electric mixer
  • Mixing bowls
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F. Generously grease a 10-inch bundt pan with butter and flour or baking spray.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream softened butter and sugar with an electric mixer on medium-high speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until combined.
  5. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix on low speed just until no streaks remain. Do not overmix.
  6. In a small bowl, combine brown sugar and cinnamon for the swirl mixture.
  7. Pour half of the cake batter into the prepared bundt pan and spread evenly. Sprinkle the entire cinnamon-sugar mixture over the batter.
  8. Spoon remaining batter over the cinnamon layer in small mounds, then carefully spread to cover. The coverage can be irregular.
  9. Bake for 50-60 minutes, until a toothpick inserted into the cake comes out with a few moist crumbs.
  10. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. For the glaze, whisk together powdered sugar, cinnamon, and milk until smooth. Drizzle over the cooled cake.

Notes

Store covered at room temperature for up to 5 days. Cake freezes well for up to 3 months. Bring all dairy ingredients to room temperature for best texture. Greek yogurt can substitute for sour cream.