Description
A delightful bundt cake infused with cinnamon, perfect for brunch or afternoon treats. Moist and full of flavor, it creates memorable moments with every slice.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease your bundt pan.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened butter with both sugars until light and fluffy (about 4-5 minutes).
- Beat in the eggs one at a time, mixing well after each addition.
- Add the vanilla extract and sour cream until smooth.
- Gradually mix in the dry ingredients until just combined.
- Combine the cinnamon and a tablespoon of sugar in a separate bowl.
- Layer one-third of the batter into the bundt pan, sprinkle with half of the cinnamon-sugar mixture, then add another third of the batter and repeat with the remaining cinnamon mixture, finishing with the last third of the batter.
- Bake for 50-60 minutes until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes before inverting onto a plate to cool completely.
- Drizzle with a brown butter glaze for an extra special touch, if desired.
Notes
Use room temperature ingredients for best results. Store in an airtight container to keep the cake moist.