Indulgent Cinnamon Swirl Bundt Cake That Will Wow Your Guests
Servings: 12 slices
Calories: 320kcal
This Cinnamon Swirl Bundt Cake is a delightful treat that beautifully combines the warm flavors of cinnamon and brown sugar, perfect for any gathering.
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Equipment
- Bundt pan
- Mixing bowls
- electric mixer
- Whisk
- Measuring cups and spoons
Ingredients
For the Cake Batter
- 3 cups All-Purpose Flour Provides structure and body to the cake.
- 1 tablespoon Baking Powder The primary leavening agent for a light, fluffy texture.
- 1 teaspoon Baking Soda Helps to further tenderize the crumb and balance acidity.
- ½ teaspoon Salt Enhances flavor and balances sweetness.
- 1 cup Unsalted Butter Adds richness and moisture.
- 1 ½ cups Granulated Sugar Sweetens the batter.
- 3 large Eggs Provide structure and moisture.
- 1 tablespoon Vanilla Extract Enhances the overall flavor profile.
- 1 cup Sour Cream Adds moistness and a slight tang.
- ½ cup Milk Loosens the batter for easy mixing.
For the Cinnamon Swirl
- 1 cup Brown Sugar Forms the base of the cinnamon swirl.
- 2 tablespoon Ground Cinnamon Infuses the swirl with aromatic warmth.
For the Glaze
- 1 cup Powdered Sugar Used in the glaze for sweetness.
- 2 tablespoon Milk Thins the glaze to the perfect drizzling consistency.
- 1 teaspoon Vanilla Extract Adds a touch of flavor to the glaze.
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a bundt pan.
- Combine the all-purpose flour, baking powder, baking soda, and salt in a medium bowl, whisking them together.
- Cream the unsalted butter and granulated sugar in a large mixing bowl until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition, then blend in the vanilla extract.
- Mix in the flour mixture gradually, alternating with sour cream and milk.
- Combine the brown sugar and ground cinnamon in a small bowl.
- Layer half of the cake batter into your prepared bundt pan, sprinkle with the cinnamon mixture, then top with remaining batter.
- Swirl the two layers gently with a knife.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Cool the cake for about 10 minutes, then invert it onto a wire rack.
- Whisk together the powdered sugar, milk, and vanilla extract for the glaze, and drizzle it over the cooled bundt cake.
Notes
Ensure all ingredients are at room temperature for better emulsification. Store cake in an airtight container for up to 3 days at room temperature.
Nutrition
Serving: 1slice | Calories: 320kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 60mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 5IU | Calcium: 2mg | Iron: 6mg