Cinnamon Swirl Bundt Cake (Print Version)

# Ingredients:

→ Batter

01 - 260 g all-purpose flour
02 - 1.5 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 0.5 teaspoon fine salt
05 - 1 teaspoon ground cinnamon
06 - 226 g unsalted butter, softened
07 - 300 g granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 240 g sour cream

→ Cinnamon Swirl

11 - 100 g packed brown sugar
12 - 1 tablespoon ground cinnamon

→ Finishing

13 - Powdered sugar, for dusting

# Instructions:

01 - Preheat oven to 175°C. Generously grease a 10-cup Bundt pan with softened butter or baking spray, ensuring coverage in all crevices.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and 1 teaspoon ground cinnamon until evenly blended.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer for 3–4 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Add one third of the flour mixture to the wet ingredients and mix just until combined. Alternate by folding in half the sour cream. Repeat this process, finishing with the remaining flour mixture. Do not overmix.
05 - In a small bowl, blend brown sugar and 1 tablespoon ground cinnamon until uniform.
06 - Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle half the cinnamon-sugar mixture over the batter. Top with the remaining batter and distribute the remaining cinnamon-sugar mixture. Using a knife, gently draw figure-eight patterns through the batter to create a swirl effect.
07 - Bake in the center of the oven for 45–55 minutes, or until a skewer inserted into the center emerges clean. Cool in the pan for 10 minutes, then invert carefully onto a wire rack. Allow to cool completely.
08 - Once cooled, dust the surface with powdered sugar. Slice and serve.

# Notes:

01 - Allow the cake to cool fully before slicing to maintain its structural integrity and highlight the cinnamon swirl.
02 - Use room-temperature butter and eggs for a uniformly tender crumb.

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