Description
This Cinnamon Swirl Bundt Cake features a moist, tender crumb enhanced by a delightful cinnamon and brown sugar swirl that creates a beautiful marbled effect. Perfect for a cozy dessert or special occasion, this cake combines classic flavors with an appealing presentation in a Bundt pan.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup capacity Bundt pan, ensuring all crevices are well coated to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter with granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter mixture, mixing thoroughly after each addition, then stir in vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and the sour cream and milk into the wet mixture, beginning and ending with the flour mixture. Mix gently just until combined to avoid overmixing.
- Prepare Cinnamon Swirl: In a small bowl, combine the light brown sugar and ground cinnamon to create the cinnamon swirl mixture.
- Layer Batter and Swirl: Pour half of the cake batter into the prepared Bundt pan, then sprinkle the cinnamon swirl mixture evenly over the batter. Pour the remaining batter on top.
- Create Marbled Effect: Using a knife or spatula, gently swirl the batter to create a marbled pattern, being careful not to overmix.
- Bake: Bake the cake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before inverting and transferring it onto a wire rack to cool completely.
Notes
- Make sure the butter is softened to room temperature for better creaming.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- The marbling technique gives the cake its signature cinnamon swirl without mixing the cinnamon throughout the batter.
- Use a toothpick test to check doneness to avoid underbaking or overbaking.
- This cake pairs wonderfully with a dusting of powdered sugar or a simple glaze if desired.
