Description
Enjoy this Moist Cinnamon Swirl Bundt Cake. It features a tender crumb and a sweet cinnamon swirl.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 cup sour cream
- 1 tbsp vanilla extract
- ½ cup milk
- ½ cup brown sugar
- 2 tsp ground cinnamon
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until combined.
- Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- In a small bowl, mix the brown sugar and cinnamon.
- Pour half of the cake batter into the prepared bundt pan. Sprinkle the cinnamon-sugar mixture evenly over the batter, then pour the remaining batter on top.
- Using a butter knife, gently swirl the batter in a figure-eight motion to create a ribbon effect.
- Place in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the thickest part comes out clean.
- Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack. Cool completely before glazing.
- Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
Notes
- Grease and flour the bundt pan well to prevent sticking.
- Do not overmix the batter.
- Cool the cake completely before glazing.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg