Description

This Cinnamon Swirl Bundt Cake is a moist, tender cake with a delicious cinnamon sugar swirl throughout. Perfect for breakfast, brunch, or dessert, it combines a classic vanilla cake with a warm cinnamon and sugar layer, offering a delightful texture and flavor. Chopped walnuts add a pleasant crunch and complement the sweet cinnamon flavors.

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder

Wet Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup sour cream

Swirl Mixture

⅓ cup granulated sugar
2 tsp ground cinnamon

Optional

½ cup chopped walnuts

Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure easy release.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 2 cups of granulated sugar until light and fluffy. This process incorporates air to help the cake rise.
Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated. Stir in the vanilla extract for flavor.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder to evenly distribute the leavening agents.
Combine Wet and Dry Ingredients: Alternately add the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
Arrange Batter and Swirl: Pour half of the batter into the prepared Bundt pan. Sprinkle half of the cinnamon sugar mixture evenly on top, along with half of the chopped walnuts if using. Add the remaining batter, then sprinkle the remaining cinnamon sugar and walnuts. Use a knife or skewer to gently swirl the batter and cinnamon sugar layers together creating the signature swirl.
Bake the Cake: Place the Bundt pan in the oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Remove: Let the cake cool in the pan for about 10 minutes. Then carefully invert it onto a wire rack to cool completely before slicing and serving.

Notes

Be careful not to overmix once dry ingredients are added to keep the cake tender.
Use room temperature eggs and butter for better emulsification.
For extra flavor, toast the walnuts lightly before adding.
Ensure the Bundt pan is well greased to prevent sticking.
Storage: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 360 kcal
Sugar: 30 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 90 mg

Keywords: Cinnamon swirl cake, Bundt cake, cinnamon sugar cake, walnut cake, moist cake, dessert, breakfast cake