Cinnamon Swirl Bundt Cake

This cinnamon swirl Bundt cake brings the warmth of family gatherings and the joy of Sunday baking into your kitchen. The cake offers a buttery crumb with tender layers of cinnamon brown sugar, all wrapped up with hints of vanilla. It is the kind of recipe that scents the house and draws everyone to the table for just one more slice.

My family always gathers around the table when I serve this I still remember my grandmother gently swirling cinnamon into cake batter as I watched in awe and now this recipe brings that same comfort each time

Ingredients

• All-purpose flour: provides structure for a soft crumb look for fresh flour without any musty scent
• Baking powder and baking soda: help the cake to rise and stay light
• Salt: brings out all the flavors and rounds out the sweetness
• Ground cinnamon: forms the heart of the swirl use fresh and fragrant spice from a jar you trust
• Unsalted butter: adds richness and keeps the crumb moist use butter at room temperature for easy mixing
• Granulated sugar: brings sweetness and helps the cake become fluffy pick high-quality white sugar
• Eggs: bind the batter and hold moisture make sure eggs are at room temperature for the best texture
• Vanilla extract: adds a subtle floral note choose pure vanilla for fullest flavor
• Sour cream: makes the cake super tender and adds a gentle tang check for freshness
• Brown sugar: sweetens the swirl and gives it a caramel depth use soft and fragrant brown sugar for easy mixing
• Additional ground cinnamon: deepens the swirl and adds a burst of spice
• Powdered sugar: finishes the cake with a light dusting always sift to avoid lumps

Step-by-Step Instructions

Prepare and Preheat:

Preheat your oven to 350 degrees Fahrenheit and grease a 10-cup Bundt pan thoroughly with butter or baking spray making sure to cover every corner and crevice for easy release after baking

Mix Dry Ingredients:

In a medium bowl whisk together the flour baking powder baking soda salt and one teaspoon of ground cinnamon until everything is well combined taking your time ensures even distribution

Cream Butter and Sugar:

In a large bowl beat the softened butter and granulated sugar with a mixer for three to four minutes continue until the mixture is pale and fluffy this step adds air and gives your cake a light texture
Add eggs one at a time mixing each in thoroughly before adding the next stir in vanilla extract to bring everything together

Alternate Wet and Dry Ingredients:

Add one third of the flour mixture to your butter mixture gently stir until just combined then add half of your sour cream repeat until you finish both mixtures ending with the flour and being sure not to overmix this keeps the cake tender

Create Swirl Mixture:

In a small bowl thoroughly combine the brown sugar and an additional tablespoon of cinnamon breaking up any lumps with your fingers for an even swirl

Layer and Swirl:

Pour half of your cake batter into the prepared Bundt pan and smooth the top sprinkle half of the cinnamon brown sugar mixture evenly over the batter pour in the remaining batter and level it again add the rest of the swirl then use a knife to gently create three to four figure eight patterns through the batter do not overmix as you want visible swirls

Bake to Perfection:

Place the pan on the center rack and bake for forty five to fifty five minutes a toothpick inserted in the thickest part should come out clean allow the cake to cool in the pan for ten minutes to prevent sticking then invert it onto a wire rack and let it finish cooling completely

Serve with Love:

When the cake is completely cool dust it with powdered sugar for a pretty finish slice into generous pieces and share with loved ones

Pin

Cinnamon is always my favorite part of this recipe I love how the spice weaves through the cake creating magic in every bite My fondest moments are serving this at Sunday brunch and watching each family member marvel as they cut into their slice and discover the cinnamon ribbon

Storage Tips

Keep the Bundt cake in an airtight container at room temperature for up to three days The flavors tend to deepen after the first day making leftovers just as good If you want to save some for later slice and wrap pieces individually before freezing for up to two months I often freeze half the cake and pull out a slice when a craving strikes

Ingredient Substitutions

If you do not have sour cream you can use full fat plain Greek yogurt for a similar moist crumb For a dairy free version select a rich dairy free butter and a plant based sour cream alternative If you want a deeper spice flavor add a pinch of nutmeg or cardamom to the spice mix One winter I ran out of brown sugar and used coconut sugar instead the taste was subtly different but still delicious

Serving Suggestions

This cake pairs beautifully with coffee black tea or even a glass of cold milk It is delightful for breakfast or as a sweet treat after dinner Sometimes I serve it slightly warmed with a scoop of vanilla ice cream for extra indulgence For a brunch buffet slice the cake and arrange the pieces on a platter with a dusting of powdered sugar

Pin

Cultural Context

Bundt cakes became popular in American kitchens in the mid twentieth century thanks to clever pan design that helps cakes bake evenly The cinnamon swirl is an old tradition rooted in European coffee cakes and quick breads Each slice connects us to a history of family baking and shared comfort

Frequently Asked Questions About the Recipe

→ How do I make the cinnamon swirl inside the cake?

Sprinkle the cinnamon-brown sugar mixture between the layers of batter in the Bundt pan, then gently swirl with a knife before baking.

→ Can I use yogurt instead of sour cream?

Yes, full-fat plain yogurt can be substituted for sour cream to maintain moisture and texture.

→ How should the Bundt pan be greased?

Generously coat all crevices with butter or baking spray to ensure easy removal of the cake.

→ How do I know when the cake is baked through?

The cake is ready when a toothpick inserted in the center comes out clean, usually after 45-55 minutes.

→ What's the best way to serve this cake?

Let the cake cool completely, then dust with powdered sugar and slice for serving. Enjoy with coffee or tea.

→ How can I store leftover cake?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.