Description
A delightful Cinnamon Swirl Bundt Cake filled with rich, buttery layers and a sweet cinnamon swirl, perfect for any occasion.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- ½ cup chopped walnuts (optional)
- ⅓ cup granulated sugar + 2 tsp ground cinnamon (for the swirl)
Instructions
- Preheat your oven to 350°F (175°C). Grease your Bundt pan to ensure the cake releases easily.
- Cream together the softened butter and granulated sugar until it’s light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Whisk the all-purpose flour, baking soda, and baking powder in another bowl until well combined.
- Gradually alternate adding the dry ingredients and the sour cream to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Layer half of the batter into the prepared Bundt pan. Sprinkle the cinnamon-sugar mixture over the batter. Top with the remaining batter and swirl gently with a knife.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.
Notes
Use room temperature ingredients for the best results. Toast walnuts for enhanced flavor.