Description
Bake this delightful Cinnamon Swirl Bundt Cake! A moist, tender cake with a rich cinnamon sugar ribbon, perfect for any occasion. Simple, warm, and comforting.
Ingredients
Scale
- Cake Base:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ¾ cup (170g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup (240g) sour cream, room temperature
- 1 teaspoon pure vanilla extract
- Cinnamon Swirl Filling:
- ½ cup (100g) packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
- Pantry Essentials:
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Vanilla Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2–3 tablespoons milk (any kind)
- ½ teaspoon vanilla extract
Instructions
- Prep Your Pan:: Okay, first things first, get that bundt pan ready! Seriously, grease it like you mean it. I slather mine with softened butter, really getting into all the nooks and crannies, then dust it generously with flour. Tap out any excess. This step, I’ve learned the hard way, is non-negotiable for a clean release. Nothing worse than a beautiful cake stuck in the pan, trust me on that one!
- Mix Dry Ingredients:: In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. Just a quick whisk to get everything combined. I always do this first so it’s ready to go when the wet ingredients are mixed, preventing overmixing later on. It’s a small step, but it helps distribute the leavening agents evenly, making sure your Cinnamon Swirl Bundt Cake rises beautifully. Don’t worry about lumps here, we’ll get those later.
- Cream Butter and Sugar:: Now for the fun part! In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes me about 3-5 minutes with an electric mixer. You want it to be pale in color and really airy. This step incorporates air, which is essential for a tender Cinnamon Swirl Bundt Cake. I love watching it transform; it’s like magic!
- Add Eggs and Vanilla:: Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Then, stir in that lovely vanilla extract. The mixture might look a little curdled at this point, especially if your eggs weren’t perfectly room temperature, but don’t panic! It’ll come together when we add the dry ingredients. I used to freak out, but now I know it’s just part of the process.
- Alternate Wet and Dry:: Now, gradually add your dry ingredient mixture to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix on low speed, just until combined. Seriously, don’t overmix! Overmixing develops the gluten too much, and we want a tender Cinnamon Swirl Bundt Cake, not a tough one. I usually stop when I still see a few streaks of flour, then fold gently by hand.
- Assemble the Swirl:: Pour about half of your cake batter into the prepared bundt pan. In a small bowl, mix the brown sugar, cinnamon, and a tiny bit of flour for the swirl. Sprinkle about half of this cinnamon mixture evenly over the batter in the pan. Dollop the remaining cake batter over the cinnamon layer, then sprinkle with the rest of the cinnamon mixture. Take a knife and gently swirl it through the layers – don’t go too deep or mix it all together, we want ribbons! This is where the magic happens, giving you that beautiful Cinnamon Swirl Bundt Cake pattern.
- Bake and Cool:: Bake your Cinnamon Swirl Bundt Cake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs. My oven runs a little hot, so I always start checking at 45 minutes. Once done, let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Patience is key here, or it might break!
- Glaze It Up:: Once the Cinnamon Swirl Bundt Cake is completely cool, whisk together the powdered sugar, milk, and vanilla extract for the glaze. If it’s too thick, add a tiny bit more milk; too thin, add more powdered sugar. Drizzle it all over the cooled cake. I like to let some drip down the sides, it just looks so inviting! Then, slice it up and enjoy your masterpiece!