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Bundt Coffee Cake with Cinnamon Swirl Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Bundt Coffee Cake with Cinnamon Swirl is a moist, flavorful cake perfect for breakfast or dessert. Featuring a tender crumb with a cinnamon and walnut filling layered throughout, it offers delightful textures and a warm cinnamon aroma. The optional whisky adds a subtle depth of flavor, while a light dusting of powdered sugar finishes it off beautifully.

Ingredients

Scale

Dry Ingredients

  • 2 1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 (8 ounce) container sour cream
  • 1 1/2 teaspoons pure vanilla extract
  • 1 tablespoon whisky (optional)

Cinnamon Swirl

  • 1 1/2 cups chopped walnuts
  • 3 tablespoons light brown sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Prepare Cinnamon Swirl Mixture: In a medium mixing bowl, combine the chopped walnuts, light brown sugar, and ground cinnamon until evenly mixed. Set aside.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 300°F (150°C). Spray a 9-inch Bundt cake pan with baking spray to ensure easy release.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, and kosher salt until thoroughly combined.
  4. Cream Butter and Sugar: Using a stand mixer, beat the softened butter and sugar together on medium speed until the mixture becomes light and fluffy, about 3-4 minutes.
  5. Add Eggs and Flavorings: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Next, beat in the sour cream, vanilla extract, and whisky (if using) until fully incorporated.
  6. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined; do not overmix to keep the cake tender.
  7. Layer Batter and Cinnamon Swirl: Spoon one-third of the batter into the prepared Bundt pan and spread evenly. Sprinkle half of the cinnamon walnut mixture over the batter. Add another third of the batter, smoothing it out, then sprinkle the remaining cinnamon walnut mixture. Finally, cover with the last third of the batter, smoothing the top.
  8. Bake the Cake: Place the Bundt pan in the preheated oven and bake for 70 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool and Remove: Allow the cake to cool in the pan for 15-20 minutes. Then carefully invert it onto a serving plate and let it cool completely or serve warm.
  10. Finish and Serve: Dust the top of the cake with powdered sugar for a beautiful finish. Slice and enjoy your delicious Bundt Coffee Cake with Cinnamon Swirl!

Notes

  • You can substitute walnuts with pecans if preferred.
  • The whisky is optional but adds a nice depth of flavor.
  • Ensure the butter is softened to room temperature for easier creaming.
  • The cake is best eaten within 2-3 days or can be wrapped and frozen for up to a month.
  • If you don’t have baking spray, grease and flour the Bundt pan to prevent sticking.
  • Check the cake at around 65 minutes to avoid overbaking in different ovens.

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Find it online: https://everydaykitchenmeals.com/bundt-coffee-cake-with-cinnamon-swirl-recipe/