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Cinnamon Swirl Bundt Cake Recipe You’ll Crave Daily

Cinnamon Swirl Bundt Cake
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A moist and buttery Cinnamon Swirl Bundt Cake layered with sweet cinnamon sugar and finished with a light vanilla glaze. Perfect for cozy fall baking, breakfast treats, or holiday brunches.

Ingredients

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  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup sour cream
  • ½ cup whole milk
  • ⅔ cup brown sugar
  • 2 tbsp ground cinnamon
  • 3 tbsp melted butter
  • 1 cup powdered sugar (optional glaze)
  • 2–3 tbsp milk (optional glaze)
  • ½ tsp vanilla extract (optional glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a bundt pan thoroughly.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another large bowl, beat softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Mix in sour cream and milk until the batter is smooth and creamy.
  6. Pour half the batter into the prepared bundt pan.
  7. In a small bowl, mix brown sugar, cinnamon, and melted butter to make the swirl mixture.
  8. Sprinkle half the swirl mixture over the batter in the pan. Add the remaining batter and top with the rest of the swirl mixture. Use a knife to gently swirl.
  9. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
  11. For the glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
  12. Slice and serve warm or at room temperature with coffee or tea.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Don’t over-swirl the cinnamon mixture to maintain distinct layers.
  • Store leftover cake in an airtight container at room temperature for up to 3 days.
  • Freeze the cake (without glaze) for up to 2 months.

Nutrition

Find it online: https://www.tastydelishrecipes.com/cinnamon-swirl-bundt-cake-recipe/