Cinnamon Swirl Bundt Cake
Ingredients
For the Cake:
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup sour cream
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
For the Cinnamon Swirl:
• 1/2 cup light brown sugar, packed
• 2 tsp ground cinnamon
• 1/4 cup chopped pecans or walnuts (optional)
For the Glaze (optional):
• 1 cup powdered sugar
• 1–2 tbsp milk or cream
• 1/2 tsp vanilla extract
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Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
2. Make the batter:
• Cream butter and sugar until light and fluffy.
• Beat in eggs one at a time. Add vanilla and sour cream.
• In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
• Gradually add dry ingredients to the wet mixture until fully combined.
3. Make the swirl:
• In a small bowl, mix brown sugar, cinnamon, and nuts (if using).
4. Assemble the cake:
• Pour half the batter into the prepared Bundt pan.
• Sprinkle the cinnamon swirl mixture evenly over the batter.
• Top with remaining batter and gently swirl with a butter knife.
5. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
• Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
6. Glaze (optional):
• Whisk powdered sugar, vanilla, and milk until smooth. Drizzle over cooled cake.
The Cinnamon Swirl Bundt Cake is a delightful combination of rich buttery cake and a sweet, spiced cinnamon swirl that makes it a favorite for special occasions or everyday indulgence. Using key ingredients such as unsalted butter, granulated sugar, eggs, sour cream, and a blend of baking powder and baking soda ensures a tender and moist crumb. The sour cream adds moisture and a slight tang, balancing the sweetness of the cinnamon swirl. The cinnamon swirl is created by mixing light brown sugar, ground cinnamon, and optionally chopped pecans or walnuts for added texture and nutty flavor. This swirl not only enhances the taste but also creates an attractive marbled effect inside the cake. When assembling, pouring half the batter into the Bundt pan, sprinkling the swirl, and topping with the remaining batter before swirling gently with a knife ensures an even distribution of cinnamon sweetness. Baking at 350°F (175°C) for 50 to 60 minutes allows the cake to cook thoroughly without drying out. Testing doneness with a toothpick helps achieve the perfect bake. Cooling the cake partially in the pan before removing prevents breakage and preserves its shape. An optional glaze made from powdered sugar, milk or cream, and vanilla extract can be drizzled over the cooled cake to add a creamy sweetness and glossy finish. This glaze complements the cinnamon flavor and makes the presentation more tempting. To customize this recipe, consider adding a pinch of nutmeg or allspice to the cinnamon swirl for deeper spice complexity. Using different nuts like pecans or walnuts provides variety in texture and taste. This versatile Bundt cake pairs wonderfully with coffee or tea, making it an ideal choice for brunch, holidays, or festive gatherings. For best results, ensure that the butter is softened and eggs are at room temperature to create a smooth batter. Gradually incorporating dry ingredients prevents lumps and maintains a light texture. Greasing and flouring the Bundt pan properly helps in easy cake release. This recipe offers an accessible way to enjoy a classic cinnamon cake with a visually appealing swirl and optional glaze, fitting well within traditional and contemporary dessert menus.
