Description
This Cinnamon Swirl Bundt Cake is a moist and tender dessert featuring a delightful cinnamon and brown sugar swirl layered through a rich vanilla-flavored batter. Perfect for breakfast, brunch, or as a sweet treat with coffee, this classic cake is baked in a Bundt pan to create an elegant marbled effect inside.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 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 capacity Bundt pan thoroughly, making sure all crevices are well coated to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 5 minutes. This step is important to incorporate air and create a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition to ensure even incorporation. Stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually incorporate the dry flour mixture into the wet ingredients alternately with the sour cream and whole milk, starting and ending with the flour mixture. Mix just until combined to avoid overmixing, which can make the cake tough.
- Prepare Cinnamon Swirl: In a small bowl, combine the light brown sugar and ground cinnamon thoroughly to create the cinnamon swirl topping.
- Layer Batter and Swirl: Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the cinnamon swirl mixture evenly over this layer. Pour the remaining batter on top of the cinnamon layer.
- Swirl the Batter: Using a knife or spatula, gently swirl through the batter to create a marbled effect. Be careful not to overmix, to keep distinct swirls visible.
- Bake the Cake: Place the Bundt pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then carefully invert onto a wire rack to cool completely before slicing and serving.
Notes
- Make sure the butter is softened but not melted to achieve the best creaming results.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- The cinnamon swirl can be adjusted by adding more or less cinnamon based on your taste preference.
- Ensure the Bundt pan is thoroughly greased and floured to prevent sticking and help the cake release easily.
- For an extra touch, dust the cooled cake with powdered sugar or drizzle a simple glaze over it.
