Cinnamon Swirl Bundt Cake

This Cinnamon Swirl Bundt Cake brings back the cozy feeling of Sunday afternoons around the kitchen table. With its buttery crumb and warming swirl of cinnamon and brown sugar, one slice instantly transports me to family gatherings where everyone crowded in for seconds. There is something magical about the aroma that fills the house as it bakes, signaling that it is time to slow down and enjoy time together.

I first tried this cake for a special brunch with my nieces and nephews They loved the swirl surprise inside and now beg to help sprinkle in the cinnamon sugar every time

Ingredients

• all purpose flour: adds structure to the cake be sure to select a high quality unbleached flour
• baking powder and baking soda: work together for just the right lift and tenderness check expiration dates for freshness
• salt: sharpens all the flavors and balances sweetness
• ground cinnamon: the star of the show pick a fragrant brand for maximum aroma
• unsalted butter: gives deep flavor and yields a rich crumb use good quality butter and bring to room temperature
• granulated sugar: sweetens and gives a delicate golden crust
• large eggs: provide structure and a lovely golden color use room temperature eggs for even mixing
• vanilla extract: smooths out flavors selecting pure vanilla makes a big difference
• sour cream: keeps the cake moist and tender opt for full fat if possible
• packed brown sugar: creates the caramelized swirl go for soft fresh brown sugar to avoid clumps
• ground cinnamon for the swirl: deepens the cinnamon ribbon
• powdered sugar for dusting: creates a touch of sweetness and an inviting finish

Step-by-Step Instructions

Prep and Preheat:

Preheat oven to three hundred fifty degrees Fahrenheit Set out a ten cup Bundt pan and generously coat inside with butter or baking spray making sure every ridge is covered for an easy release

Mix Dry Ingredients:

In a medium bowl whisk together the all purpose flour baking powder baking soda salt and one teaspoon of cinnamon until fully blended This will prevent streaks in the batter

Cream Butter and Sugar:

In a large mixing bowl beat the softened butter and granulated sugar with an electric mixer for about four minutes until the mixture becomes pale and fluffy This step should not be rushed because it creates air pockets for tenderness Add eggs one at a time beating well after each then stir in vanilla extract

Alternate Wet and Dry:

Add about a third of the flour mixture to the butter mix and blend until just combined Next fold in half the sour cream Continue alternating flour and sour cream ending with the flour Blend gently after each addition being careful not to overmix which can toughen the cake

Prepare Cinnamon Swirl:

In a small bowl mix together the packed brown sugar and remaining tablespoon of cinnamon Stir to ensure everything is evenly distributed

Layer and Swirl Batter:

Pour half of the cake batter evenly into the prepared Bundt pan Smooth the top if needed Sprinkle half the cinnamon sugar mixture evenly over the batter Add the rest of the cake batter spreading gently to cover the swirl Sprinkle on the rest of the cinnamon sugar Using a butter knife make three to four large figure eight motions through the batter to create the signature swirl pattern

Bake to Perfection:

Transfer the Bundt pan to the center oven rack Bake for forty five to fifty five minutes until the cake is golden and a toothpick inserted near the center comes out clean The top will spring back lightly when touched

Cool and Finish:

Let the cake cool in the pan for ten minutes so it sets up Gently invert onto a wire rack and allow to finish cooling completely This prevents sticking and helps the crumb settle Once fully cooled dust generously with powdered sugar for a pretty finish

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My favorite part has always been the swirl reveal when you slice into the cake The cinnamon sugar layer keeps everyone guessing and smiling I still remember the first time I made this for my mother and she said it tasted just like her own childhood

Storage tips

This cake keeps well for up to three days at room temperature if tightly wrapped in plastic or stored under a cake dome For longer freshness you can freeze individual slices Once fully cooled wrap slices in parchment and place in an airtight container Thaw on the counter for about an hour when ready to enjoy

Ingredient substitutions

No sour cream Try plain Greek yogurt instead for similar moisture and tang If you only have salted butter simply omit half the salt called for in the recipe For added warmth try swapping half the cinnamon with cardamom or nutmeg

Serving suggestions

A slice of this cake is wonderful with morning coffee or as an afternoon snack For a bit of decadence serve with fresh fruit or a scoop of vanilla ice cream During the holidays I often add a drizzle of simple vanilla glaze over the top for some festive flair

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Cultural notes

Bundt cakes have a special place in many family traditions The famous ring shape dates back to European coffee cakes where the Bundt pan was designed to create a tender crumb with plenty of surface for crisping and soaking up glazes or powdered sugar Here in the States they became a symbol of homey hospitality

Frequently Asked Questions

→ How do I achieve a perfect cinnamon swirl?

Layer half the batter, sprinkle the cinnamon-sugar evenly, repeat, then use a knife for gentle figure-eight swirls without overmixing.

→ What’s the best way to keep the cake moist?

Ensure not to overbake, and let the cake cool in the pan briefly before inverting. Using sour cream adds extra moisture as well.

→ Can I substitute the sour cream?

Full-fat Greek yogurt is a great alternative, adding similar tenderness and moisture to the texture of the cake.

→ How should I prepare the Bundt pan?

Generously grease the Bundt pan with butter or baking spray, making sure to coat every crevice for easy release.

→ What’s the best way to serve this cake?

Allow to cool completely before dusting with powdered sugar. Slice and serve with coffee or as a dessert centerpiece.