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Cinnamon Swirl Bundt Cake Recipe

Cinnamon Swirl Bundt Cake Recipe
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★★★★★

5.2 from 17 reviews

This Cinnamon Swirl Bundt Cake is a moist and flavorful dessert featuring a tender vanilla cake with a delicious cinnamon-sugar swirl throughout. Enhanced with a subtle crunch from optional chopped walnuts, this cake is perfect for gatherings or a cozy afternoon treat with a cup of coffee or tea.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream

Swirl

  • ⅓ cup granulated sugar
  • 2 tsp ground cinnamon

Optional

  • ½ cup chopped walnuts

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly to ensure the cake releases easily after baking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and 2 cups of granulated sugar until light and fluffy. This process incorporates air, providing a soft texture to the cake.
  3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the vanilla extract for flavor.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder to ensure even distribution of the leavening agents.
  5. Combine Dry and Wet Ingredients: Alternately add the dry ingredients and sour cream to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined to maintain cake tenderness.
  6. Add Walnuts (Optional): Fold in the chopped walnuts gently if using, to add a crunchy texture to the cake.
  7. Layer Batter and Cinnamon Swirl: Pour half of the batter into the prepared Bundt pan. Sprinkle the cinnamon-sugar mixture (⅓ cup sugar mixed with 2 teaspoons cinnamon) evenly over this layer. Top with the remaining batter and gently swirl with a knife or skewer to create a marbled effect.
  8. Bake the Cake: Place the Bundt pan in the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool and Remove: Let the cake cool in the pan on a wire rack for about 10 minutes. Then carefully invert the cake onto a serving plate. Allow it to cool completely before slicing and serving.

Notes

  • For a more pronounced cinnamon flavor, you can increase the cinnamon in the swirl up to 1 tablespoon.
  • Ensure all ingredients are at room temperature for best mixing results and a tender crumb.
  • Use powdered sugar glaze or a simple dusting of powdered sugar for an extra touch of sweetness on top.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • To make this cake gluten free, substitute the all-purpose flour with a 1:1 gluten free flour blend.

Nutrition

Keywords: Cinnamon Swirl Bundt Cake, cinnamon cake, swirl cake, Bundt cake recipe, easy dessert, walnut cake, moist cake

Find it online: https://victoriablair.com/cinnamon-swirl-bundt-cake-recipe/