This Cinnamon Bundt Cake is to die for, with a thick cinnamon ribbon and a perfectly moist cake with a perfect balance due to the addition of rich sour cream. It’s a must make!
This Cinnamon Bundt Cake is a type of cozy, comforting dessert that makes your house smell amazing and is easy to throw together. Bursting with the warm flavors of brown sugar and cinnamon, this moist and tender cake is a guaranteed crowd-pleaser. Whether you’re entertaining guests or simply craving a comforting treat, this easy-to-make, moist cake is the perfect thing.
Ingredients needed for Cinnamon Swirl Bundt Cake:
- Brown sugar
- Ground cinnamon
- White sugar
- Brown sugar
- Unsalted butter
- Sour cream
- Vanilla extract
- All-purpose flour
- Baking soda
- Sea salt
Supplies needed for Cinnamon Bundt Cake:
- Large bowl
- Medium bowl
- 9-10 cup bundt pan
- Hand mixer or stand mixer
- Rubber Spatula
How to make Cinnamon Bundt Cake:
Preheat your oven to 350F and prepare a bundt cake pan by greasing it generously with soft butter or using a nonstick cooking spray. Sprinkle a little bit of flour over the greased pan, tapping and rotating it to evenly distribute the flour up the sides of the pan ensuring the cake doesn’t stick. Bundt pans have lots of nooks and crannies so be extra thorough here so your cake releases easily.
Place the sugar and butter in the large bowl of an electric mixer and beat on medium speed until creamy and light. Add in the eggs, one at a time, beating well after each one and using a rubber spatula to scrape down the sides and bottom of the bowl as needed. Add in the sour cream and vanilla and mix just until incorporated. Scrape down the sides of the bowl well and gradually add the flour mixture, keeping the mixer on low speed. (You will need to scrape the sides down a lot as the mixture is very thick and you want to make sure it gets evenly mixed.)
Pour half of the batter into the prepared bundt pan. In a small bowl, mix together brown sugar and ground cinnamon in a separate bowl to create the cinnamon sugar mixture. Sprinkle the cinnamon mixture evenly over the batter in the pan, making sure it reaches all edges and the center. Gently pour the remaining batter over the cinnamon sugar layer, covering it entirely.
Place the bundt pan in the preheated oven and bake until a cake tester inserted into the center comes out with a few moist crumbs. Once baked, remove the cake from the oven and let the cake cool in the pan for about 15 minutes. Then, carefully invert the pan onto a wire rack, allowing the cake to cool completely.
Once the cake has cooled, dust powdered sugar onto the top of the cake.
Serving and storing Cinnamon Swirl Bundt Cake:
Slice your cinnamon bundt cake into generous portions and serve with a cup of coffee or your favorite beverage. This delightful treat is sure to please your entire family and any guests you have over. (I love a last minute treat to serve with coffee!)
For storage, place any leftover cake in an airtight container or cover it with plastic wrap. This will help maintain its freshness and moist texture for several days. (This cake is even better on days 2 and 3!) Alternatively, you can freeze individual slices.
Get the recipe for Sour Cream Coffee Cake here:
- 1/3 cup brown sugar
- 1 heaping tablespoon ground cinnamon
- 1 1/4 cups white sugar
- 1/2 cup brown sugar*
- 1 cup unsalted butter at room temperature
- 3 large eggs
- 3/4 cup plus 3 tablespoons sour cream
- 1 1/2 teaspoons vanilla extract
- 2 1/3 cups unbleached, all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
1. Preheat oven to 325ºF. Spray a 9-inch Bundt pan with non-stick spray, coat with flour, tapping out excess and set aside.
2 .Combine the brown sugar and cinnamon together in a small bowl and set aside. In a separate bowl, combine the flour, baking soda and salt, whisking together. Set that aside too.
3. Place the sugar and butter in the large bowl of a mixer and beat on medium speed until creamy and light. Add in the eggs, one at a time, beating well after each one and using a rubber spatula to scrape down the sides and bottom of the bowl as needed. Add in the sour cream and vanilla and mix just until incorporated. Scrape down the sides of the bowl well and gradually add the flour mixture, keeping the mixer on low speed. (You will need to scrape the sides down a lot as the mixture is very thick and you want to make sure it gets evenly mixed.)
4. Spoon about 1/3 of batter into prepared bundt pan and smooth it down evenly. Sprinkle 1/2 of the cinnamon mixture evenly across it and top that with another 1/3 of the batter, spreading it out evenly to the sides. Sprinkle the rest of the cinnamon mixture evenly across the top and follow it with the rest of the batter, spreading it out evenly. Use the top of a sharp knife to gently swirl the layers together just a bit.
6. Bake for about 60 minutes, until a cake tester inserted into the center comes out clean (it might take longer/shorter depending on your oven and pan. Mine needed 55 minutes ). Let the cake cool for about 15-20 minutes in the pan on a wire rack and then invert and remove cake. Let cool before slicing and serving. (I enjoyed it a bit warm!)
7. Cake keeps well wrapped at room temperature for up to a week.
Recipe adapted slightly from: Zingerman's Bakehouse Cookbook
*I reduced the sugar by 1/4 cup to account for extra brown sugar in the filling.