Cinnamon Swirl Bundt Cake (Print View)
Tender Bundt cake laced with cinnamon sugar and a hint of walnuts, finished with a golden crust.
# What You'll Need:
→ Cake Batter
01 -
2 1/2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon baking powder
04 -
1 cup unsalted butter, at room temperature
05 -
2 cups granulated sugar
06 -
4 large eggs
07 -
1 teaspoon vanilla extract
08 -
1 cup sour cream
→ Mix-Ins
09 -
1/2 cup chopped walnuts (optional)
→ Cinnamon Swirl
10 -
1/3 cup granulated sugar
11 -
2 teaspoons ground cinnamon
# Directions:
01 -
Preheat oven to 350°F (175°C). Grease a Bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
02 -
In a large bowl, beat together the unsalted butter and granulated sugar until pale and fluffy using a mixer on medium speed.
03 -
Add eggs to the creamed mixture one at a time, mixing well after each addition. Blend in vanilla extract until fully combined.
04 -
In a separate bowl, whisk together all-purpose flour, baking soda, and baking powder until uniformly mixed.
05 -
Add dry ingredients to the butter mixture in three batches, alternating with sour cream and mixing until just combined after each addition. Fold in chopped walnuts if using.
06 -
Spoon half of the batter into the prepared Bundt pan. In a small bowl, blend granulated sugar with ground cinnamon. Sprinkle the cinnamon sugar evenly over the batter. Top with remaining batter and gently swirl with a flat-blade knife.
07 -
Bake in preheated oven for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
08 -
Allow cake to cool in the pan for 10 minutes. Invert onto a wire rack and let cool completely before slicing.
# Notes:
01 -
Ensure the cake is fully cooled before slicing to maintain a clean swirl and optimal texture.