Cinnamon Swirl Bundt Cake

Cinnamon Swirl Bundt Cake is the ultimate cozy treat for chilly mornings or special family celebrations It brings together buttery cake and a fragrant cinnamon ripple making your kitchen smell incredible and your table a little more inviting If you love classic flavors with just a hint of nostalgia this cake is likely to become an instant favorite at your house the way it has at mine

I whipped this up for my daughter’s birthday last fall and everyone was reaching for seconds before the coffee even finished brewing That cinnamon sugar ribbon through the center makes it irresistible

Ingredients

• All purpose flour: gives the cake its tender crumb look for unbleached if possible for the best flavor
• Baking soda and baking powder: ensure a gentle rise pick fresh leaveners for reliability
• Unsalted butter: creates a rich base use high quality for best taste
• Granulated sugar: both sweetens and helps the crumb become golden opt for superfine if available
• Eggs: add structure go for room temperature for a smoother batter
• Vanilla extract: brings warm aroma pure vanilla always wins for quality
• Sour cream: adds tang and keeps the cake super moist full fat works best
• Chopped walnuts (optional): lend crunch and nutty flavor toast them lightly for extra depth
• Granulated sugar plus ground cinnamon for the swirl: this combo infuses the interior with warmth and a classic bakery scent

Instructions

Prep the Pan:

Grease your Bundt pan thoroughly with butter or baking spray making sure to get every groove so the cake releases cleanly later

Cream the Butter and Sugar:

In a large bowl use a hand or stand mixer to beat butter and sugar together for three to five minutes until light fluffy and almost doubled in volume This gets air into the batter for a lighter cake

Add Eggs and Vanilla:

Beat in eggs one at a time making sure each is fully absorbed before adding the next Stir in the vanilla extract for fragrance

Mix Dry Ingredients:

In a separate bowl whisk flour baking powder and baking soda until no lumps remain This guarantees even leavening and a fine crumb

Combine Wet and Dry with Sour Cream:

With the mixer on low add flour mixture to the batter alternately with the sour cream Begin and end with the dry ingredients working in three additions Scrape down the bowl as needed This prevents over mixing and keeps the crumb delicate

Layer and Swirl with Cinnamon Sugar:

Spoon half the batter into the pan spreading to all edges Sprinkle the cinnamon sugar mixture evenly over batter plus walnuts if using Cover with remaining batter using a spatula to smooth out Gently swirl a knife through the layers without touching the pan to create the signature ribbon effect

Bake and Cool:

Transfer pan to the center rack of your preheated 350°F or 175°C oven Bake for forty five to fifty minutes until a skewer comes out clean or with a few moist crumbs Cool in pan for ten minutes then invert onto a wire rack and let it finish cooling before slicing

My absolute favorite part is the swirled cinnamon pocket in every slice It even made my house smell like a bakery the first time I baked it and my kids kept coming into the kitchen impatient for it to cool Whenever I share it at potlucks it disappears fast

Storage Tips

Wrap leftover cake tightly and keep at room temperature for two days For longer storage refrigerate slices in an airtight container Up to three months frozen Thaw at room temp before serving The cake tastes just as good a day or two later so it is perfect for make ahead plans

Ingredient Substitutions

Greek yogurt can step in for sour cream for similar texture If you love pecans use those instead of walnuts For a nut free version just skip the nuts The cinnamon sugar swirl is a must for that classic flavor

Serving Suggestions

Cut a thick slice and pair with coffee for brunch Try gently warming in the microwave or oven for that fresh baked feel Sometimes I dust the top with powdered sugar or drizzle with a simple vanilla glaze when serving to guests

Cultural Context

Bundt cakes have a special place in American baking traditions thanks to their elegant shape and homey qualities This cinnamon swirl version feels like something plucked right from a vintage community cookbook You get both the pretty presentation and the nostalgic taste that brings families together

Seasonal Adaptations

Try swapping the cinnamon sugar for apple pie spice during fall Add chopped pears or apples to the batter for a autumn treat In spring zest in a little orange right into the batter for something bright

Success Stories

My neighbor made this with gluten free flour and said it still baked up wonderfully moist A cousin brought it to a holiday brunch and the whole family was convinced it came from a high end bakery The simple swirl is always a conversation starter

Freezer Meal Conversion

Let the cooled cake or sliced portions freeze on a baking tray first then wrap in wax paper Store in a zip top bag in your freezer for up to three months Pull out a slice or two to thaw overnight or pop straight into the toaster oven

With just a few pantry staples and a swirl of cinnamon sugar you can turn a simple cake into something comfortingly special Enjoy every slice

Recipe Q&A

→ How do I achieve a pronounced cinnamon swirl?

Layer the batter and cinnamon sugar mixture, then gently swirl with a knife for a distinct ribbon effect.

→ Can I omit the walnuts?

Yes, the walnuts are optional and can be left out for a nut-free version without affecting the cake's structure.

→ What does sour cream do for this cake?

Sour cream contributes richness and moisture, resulting in a tender and soft crumb.

→ How should I grease the Bundt pan?

Use butter or nonstick spray, ensuring all crevices are coated to prevent sticking when unmolding.

→ What's the best way to cool the cake?

Let it cool in the pan for 10 minutes before inverting onto a rack for even cooling and easy release.