Cinnamon Swirl Bundt Cake

This Sunday Cinnamon Swirl Bundt Cake has the power to turn a regular afternoon into something truly special Each slice brings back memories of cozy Sunday mornings with a taste that feels familiar yet always exciting The ribbon of cinnamon sugar running through the tender buttery crumb creates a classic comfort everyone can gather around Whether you are baking for a family reunion or just because this recipe will fill your kitchen with irresistible scent and warm smiles

I first baked this cake for my grandparents anniversary and it was gone within an hour Now it appears at nearly every family get together because everyone asks for another slice

Ingredients

• All-purpose flour: Provides structure and helps create the perfect crumb Choose a good quality unbleached flour for best results
• Baking powder and baking soda: Gives the cake a gentle rise and light texture Always check that your leaveners are fresh
• Salt: Enhances all the other flavors A fine sea salt melts evenly into the batter
• Ground cinnamon: Brings depth and that classic cinnamon warmth Opt for a fragrant fresh jar
• Unsalted butter: Adds richness and tenderness Use real butter at room temperature for creamy results
• Granulated sugar: Sweetens the cake and helps with browning Organic or cane sugar will work nicely
• Eggs: Bind the batter and deliver moisture Room temp eggs blend easier for a smoother batter
• Vanilla extract: Highlights all the flavors Use pure vanilla if possible for a natural taste
• Sour cream: Keeps everything extra moist with a slight tang that balances the sweetness Full fat will make the best textured cake
• Brown sugar: Swirled inside for a caramellike sweetness packed dark brown sugar gives the richest swirl
• Powdered sugar: For a snowy finishing dust Always sift for a smooth look on top

Step-by-Step Instructions

Prep and Preheat:

Begin by preheating your oven to 350 degrees Fahrenheit or 175 degrees Celsius Make sure your Bundt pan is thoroughly greased getting every ridge and corner to prevent sticking

Mix Dry Ingredients:

In a medium bowl combine the flour baking powder baking soda salt and first measure of cinnamon Use a whisk to combine and aerate for an extra fluffy crumb

Cream Butter and Sugar:

Use a large mixing bowl and beat the softened butter with the granulated sugar for about three to four minutes until the mixture is very light in color and airy Scrape the bowl and add the eggs one at a time fully blending each before the next Stir in the vanilla so the batter smells like a bakery

Alternate Wet and Dry:

Add about one third of the dry mix into the large bowl and mix gently Just as soon as it is blended pour in half the sour cream Repeat in this order ending with the flour mixture Mixing only until you see no more dry bits keeps the cake extra tender

Create Swirl Mixture:

In a separate small bowl mix together the brown sugar and second portion of cinnamon Make sure there are no lumps

Layer and Swirl:

Spoon half your cake batter into the greased Bundt pan and spread it evenly Sprinkle on half the cinnamon sugar mixture Top with remaining batter and finish with the rest of the cinnamon sugar Use a butter knife to make three to four large figure eight motions for a gorgeous ribboned swirl

Bake to Perfection:

Transfer the pan to the middle rack of your oven and bake for forty five to fifty five minutes The cake is ready when a toothpick inserted into the highest part comes out clean or with just a few moist crumbs Let it rest for ten minutes in the pan then carefully invert onto a wire rack to finish cooling

Serve with Love:

Once the cake is fully cool dust with powdered sugar for that bakery finish Slice and serve to delighted guests or family

Pin it

My favorite part is the swirl of brown sugar and cinnamon inside It always reminds me of sneaking a pinch of cinnamon toast straight from the kitchen counter My niece once called it the happy surprise in every piece and now we say that every time we serve it

Storage Tips

Store the cake at room temperature wrapped tightly or in an airtight container for up to three days For longer storage slice and wrap individual portions then freeze for up to two months When ready to enjoy simply thaw at room temp or warm briefly in the microwave for that freshbaked softness

Ingredient Substitutions

If you do not have sour cream you can substitute with an equal amount of full fat Greek yogurt or buttermilk For an extra depth of flavor try swapping half the granulated sugar for coconut sugar or using a touch of maple extract along with vanilla Lactose free butter and plant based sour cream also work if you need a dairy free option

Serving Suggestions

Serve thick slices as they are or add a dollop of whipped cream and fresh berries for extra flair This cake pairs beautifully with a cup of strong coffee or chai For a holiday vibe drizzle a simple glaze of milk and powdered sugar over the top

Pin it

A Little History

Bundt cakes gained popularity in America in the mid-1900s and quickly became the centerpiece of community gatherings This cinnamon swirl version echoes vintage coffee cakes often found at Sunday tables and bake sales There’s a reason classic recipes like this never go out of style

Frequently Asked Questions

→ How do I prevent the cake from sticking to the Bundt pan?

Generously grease every crevice of the Bundt pan with butter or baking spray. Make sure to reach into all edges for easy cake release after baking.

→ Can sour cream be substituted in the batter?

Yes, full-fat Greek yogurt is a good substitute for sour cream, adding similar moisture and tang to the cake crumb.

→ What’s the best method for swirling the cinnamon-sugar mixture?

Layer half the batter, sprinkle cinnamon-sugar, repeat, and then use a knife to gently swirl in 3-4 figure-eight motions through the batter.

→ How do I know when the cake is done baking?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs. Avoid overbaking for a moist crumb.

→ Can this cake be made ahead of time?

Absolutely. Once cooled, wrap the cake tightly in plastic wrap. It stays fresh at room temperature for 2-3 days.

→ How should I store any leftovers?

Keep leftover slices wrapped or in an airtight container at room temperature for best freshness. Refrigerate for longer storage.