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Moist Cinnamon Swirl Bundt Cake Recipe

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★★★★★

4.6 from 56 reviews

This Moist Cinnamon Swirl Bundt Cake is a delightful dessert featuring tender, buttery cake with a rich cinnamon-sugar swirl running through it. Topped with a smooth, sweet vanilla glaze, this cake is perfect for gatherings or a special treat with coffee. The combination of sour cream keeps the texture moist, while the cinnamon sugar adds a lovely aromatic warmth.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt

Wet Ingredients

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

Cinnamon Swirl

  • 1/2 cup brown sugar
  • 2 tsp ground cinnamon

Glaze

  • 1 cup powdered sugar
  • 2–3 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a Bundt pan to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
  3. Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This step aerates the batter, contributing to a tender crumb.
  4. Add Eggs and Wet Ingredients: Incorporate the eggs into the butter mixture one at a time, mixing well after each addition. Then add the sour cream and vanilla extract, mixing until combined.
  5. Create Batter: Alternately add the dry flour mixture and milk to the wet mixture, starting and ending with the flour. Mix just until combined to avoid overworking the batter, which could make the cake tough.
  6. Prepare Cinnamon Swirl: In a small bowl, combine brown sugar and ground cinnamon. This mixture will give the cake its signature swirl and flavor.
  7. Layer Batter and Cinnamon Sugar: Pour half of the batter into the prepared Bundt pan. Sprinkle the cinnamon-sugar mixture evenly over it, then top with the remaining batter.
  8. Swirl Batter: Using a butter knife, gently swirl the batter with the cinnamon sugar in a figure-eight pattern. This creates the characteristic cinnamon swirl inside the cake.
  9. Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean.
  10. Cool and Glaze: Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely. Once cooled, make the glaze by mixing powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake before serving.

Notes

  • Ensure the butter is softened properly for easier creaming with sugar.
  • Do not overmix the batter after adding the flour to keep the cake light and moist.
  • You can substitute sour cream with Greek yogurt if desired.
  • Make sure the cake is completely cool before glazing to prevent the glaze from melting off.
  • Use a toothpick test to check doneness to avoid overbaking.

Keywords: cinnamon bundt cake, cinnamon swirl cake, moist bundt cake, cinnamon sugar cake, vanilla glaze cake, sour cream cake

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