Cinnamon Swirl Bundt Cake

This Sunday Cinnamon Swirl Bundt Cake is pure nostalgia in every slice With a rich buttery crumb a ribbon of cinnamon brown sugar and the warm aroma of vanilla this cake instantly reminds me of cozy weekend mornings spent with family It is a classic you will return to again and again

I baked this cake for a holiday breakfast and we could not stop sneaking forkfuls while it cooled The leftovers were just as delicious

Ingredients

• All-purpose flour: gives the cake structure Use fresh flour for the fluffiest texture
• Baking powder and baking soda: create rise Make sure yours are not expired for best results
• Salt: balances sweetness and enhances flavor A fine sea salt works well here
• Ground cinnamon: brings that cozy swirl Go for a fresh jar if you can find it
• Unsalted butter: makes the crumb rich Choose high quality butter for more flavor
• Granulated sugar: sweetens and lightens the cake Look for fine granulated for smooth batter
• Large eggs: help with rise and texture Fresh eggs at room temperature mix best
• Vanilla extract: adds warmth Use pure vanilla for best taste
• Sour cream: keeps the cake moist and tender Full fat versions yield a richer crumb
• Packed brown sugar: melts into a gooey cinnamon swirl Dark or light brown both work well
• Powdered sugar: adds a delicate finish Sift before dusting for an even look

Step-by-Step Instructions

Prep and Preheat:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius Generously grease a ten cup Bundt pan with butter or baking spray paying special attention to all the grooves for easy release

Mix the Dry Ingredients:

In a medium bowl whisk together the flour baking powder baking soda salt and one teaspoon ground cinnamon Make sure the mixture is thoroughly combined for even baking

Cream Butter and Sugar:

In a large bowl beat the softened butter and granulated sugar together on medium speed for three to four minutes until the mix is pale and fluffy Beat in the eggs one by one ensuring each is fully incorporated before adding the next Stir in the vanilla extract to blend

Alternate Wet and Dry Ingredients:

Add a third of the flour mixture to the butter mixture and mix just until combined Then mix in half the sour cream Repeat with remaining flour and sour cream always starting and ending with flour Do this gently to maintain a light crumb Do not overmix

Make the Cinnamon Swirl Mixture:

In a small bowl combine the packed brown sugar and one tablespoon ground cinnamon Mix well and set aside

Layer and Swirl:

Pour half the batter into the greased Bundt pan and use a spatula to smooth it Sprinkle over half the cinnamon swirl mixture evenly Add the rest of the batter on top then the remaining cinnamon mixture Take a knife and gently create swirls in the batter using three or four figure eight motions

Bake to Perfection:

Bake the cake for forty five to fifty five minutes or until a toothpick inserted in the thickest part comes out clean Let the cake cool in the pan for ten minutes then carefully invert it onto a wire rack to finish cooling

Finish and Serve:

Once completely cool dust the cake with powdered sugar using a fine strainer for an even layer Slice and serve for instant smiles

Pin

Brown sugar is my secret for the swirl It always reminds me of baking afternoons with my grandmother who insisted on swirling the knife exactly three times for the perfect marbled look That simple step became our sweet family ritual

Storage Tips

Store this cake covered at room temperature for up to three days The texture actually improves overnight For longer keeping wrap slices tightly in plastic wrap and store in the freezer They defrost beautifully with just a few seconds in the microwave

Ingredient Substitutions

You can swap Greek yogurt for sour cream if needed For a lighter version use half butter and half oil Use walnuts or pecans in the swirl for crunch if your family loves a nutty bite Just chop them fine and add to the brown sugar cinnamon mix

Serving Suggestions

This cake shines with a simple dusting of powdered sugar but it is also wonderful with a drizzle of vanilla glaze If you want to go over the top serve thick slices with softly whipped cream or a scoop of vanilla ice cream for dessert

Bundt Cake Origins

Bundt cakes have roots in Europe but became iconic in American kitchens thanks to their easy release pans and beautiful presentation Today the cinnamon swirl filling is a classic twist beloved at bake sales brunches and cozy gatherings everywhere

Recipe Questions & Answers

→ How do I achieve a distinct cinnamon swirl?

Layer half the batter in the pan, sprinkle with cinnamon-sugar, repeat, then use a knife to gently swirl with a figure-eight motion—avoid overmixing to keep the layers visible.

→ What makes the cake so moist?

Sour cream adds both tang and moisture, while creaming butter and sugar together gives the cake a light, tender crumb.

→ Can I substitute Greek yogurt for the sour cream?

Yes, full-fat Greek yogurt can be used in place of sour cream for a similar texture and flavor profile.

→ How should I store the cake to keep it fresh?

Store covered at room temperature for two days or refrigerate in an airtight container for up to five days.

→ How do you prevent the Bundt cake from sticking?

Generously grease every crevice of your pan with butter or baking spray, and allow the cake to cool before unmolding.

→ Is it necessary to dust with powdered sugar?

While optional, a gentle dusting enhances presentation and adds subtle sweetness. Serve as you prefer.