Cinnamon Swirl Bundt Cake (Print-Friendly Version)

Buttery Bundt with cinnamon-sugar swirl and vanilla, perfect for gatherings or a cozy treat any time.

# Ingredients:

→ Cake Batter

01 - 260 g all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon fine salt
05 - 1 teaspoon ground cinnamon
06 - 226 g unsalted butter, softened
07 - 300 g granulated sugar
08 - 3 large eggs
09 - 1 teaspoon vanilla extract
10 - 240 g sour cream

→ Cinnamon Swirl

11 - 110 g packed brown sugar
12 - 1 tablespoon ground cinnamon

→ Finishing

13 - Powdered sugar, for dusting

# Steps:

01 - Preheat oven to 175°C. Generously grease a 10-cup Bundt pan with softened butter or baking spray, ensuring all crevices are thoroughly coated.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and 1 teaspoon ground cinnamon until evenly blended.
03 - In a large bowl, beat the softened butter and granulated sugar with a mixer for 3–4 minutes until pale and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Add one-third of the flour mixture to the creamed mixture and mix until just incorporated. Blend in half the sour cream. Repeat these steps, alternating flour and sour cream, finishing with the flour mixture. Avoid overmixing.
05 - In a small bowl, combine brown sugar and 1 tablespoon ground cinnamon. Mix thoroughly to create the cinnamon-sugar filling.
06 - Pour half the batter into the prepared Bundt pan and smooth the surface. Sprinkle half the cinnamon-sugar mixture evenly over the batter. Add the remaining batter, followed by the rest of the cinnamon-sugar. Gently swirl through the batter with a knife using 3–4 figure-eight motions.
07 - Transfer the pan to the oven and bake for 45–55 minutes, or until a skewer inserted into the centre emerges clean. Allow the cake to cool in the pan for 10 minutes.
08 - Invert the cake onto a wire rack and let it cool completely. Once cooled, dust with powdered sugar before slicing and serving.

# Notes & Tips:

01 - For best results, use room-temperature ingredients to ensure a smooth, even crumb and optimal rise.
02 - Dusting the cooled cake with powdered sugar adds a simple yet elegant finish.

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