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There's something cozy about baking a Cinnamon Swirl Bundt Cake. It fills your home with cozy spice smells and buttery notes. This is my go-to for parties or anytime I want a sweet treat that tastes like it was made from scratch. When I'm craving a real comfort dessert that's easy but tastes amazing, this is always my pick.
I made this once for a new neighbor and everyone raved about it long after. Folks can’t get enough of the swirl—and honestly every slice just looks cool on the plate.
Irresistible Ingredients
- Powdered sugar for dusting: gives the prettiest topping—sift for a smooth finish
- Extra cinnamon for the swirl: blend it well for some gorgeous stripes inside
- Brown sugar for the swirl: use it packed tight for richer caramel taste
- Sour cream: keeps the crumb moist and tangy—go for full fat if you can
- Vanilla extract: real vanilla gives this cake awesome flavor
- Eggs: brings everything together—room temp eggs mix in smoother
- Granulated sugar: does double duty for sweetness and browning—fine sugar works best
- Unsalted butter: soft butter is easy to mix and gives a melt-in-your-mouth bite
- Ground cinnamon: go bold, pick your favorite warm fragrant cinnamon
- Salt: just a pinch makes the flavor pop
- Baking powder and baking soda: helps your cake rise up light and fluffy
- All-purpose flour: use reliable flour for sturdy, tasty slices
Step by Step Directions
- Cool and Finish:
- Let the cake sit in the pan for about ten minutes. Flip it onto a rack and let it chill all the way. Then sprinkle fluffy powdered sugar on top for the perfect touch.
- Bake:
- Pop it on the middle rack and bake for around fifty minutes. Poke it with a toothpick—you want it to come out mostly dry with just soft crumbs.
- Layer and Swirl the Batter:
- Drop half the cake mix into your pan and smooth it out. Scatter half the cinnamon sugar over it. Pour on the last of the batter and finish up with the rest of the swirl mix. Use a knife to gently zigzag through the cake in a few figure eights for those snazzy streaks.
- Mix the Cinnamon Swirl:
- Blend your brown sugar and extra cinnamon in a little bowl so every bite gets love.
- Combine with Sour Cream and Flour:
- Add part of your dry stuff to the wet, then mix in half the sour cream. Switch back and forth with more flore and sour cream, ending with the flour. Don’t beat too much—just fold it till it all comes together nice and fluffy.
- Add Eggs and Vanilla:
- Crack in the eggs one at a time, mixing just till you don’t see yellow. After the last one, pour in vanilla for that classic sweet smell.
- Cream Butter and Sugar:
- Whip up the soft butter and sugar until they're super light and fluffy, takes a few minutes. Scrape around the bowl while you go so nothing sticks too long.
- Mix Dry Ingredients:
- Stir cinnamon, salt, flour, baking powder, and soda all together in a bowl until they totally blend.
- Preheat and Prepare the Pan:
- Fire up your oven. Rub butter inside every curve and groove of your Bundt pan so you don’t fight to get your cake out.
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I'm obsessed with cinnamon and this is its shining moment. I once baked this cake for my grandma—she said it tasted just like what she grew up with. Moments like that make all the prep totally worth it.
Smart Storage
Keep this cake well wrapped on the counter and it'll stay nice for three days. Want to save it longer? Freeze individual slices, wrapped up snug in a bag. Let ‘em defrost naturally or warm gently for the same rich bite as day one.
Switch-Up Ideas
Out of sour cream? Plain full-fat Greek yogurt is a solid swap. Need gluten free? Go for a 1:1 gluten free all-purpose flour blend. You can change out the brown sugar in the swirl for coconut sugar if you're feeling like a twist.
Serving Style
Honestly, this cake stands on its own. But pair it with a mug of coffee or chai for morning treats. For dessert, add a scoop of vanilla ice cream if you want to get fancy. Or, toast slices under a broiler—a little crunch on top is awesome for breakfast.
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Bundt Cake History
Bundt pans got their big moment in the 1950s, riffing on old European treats like kugelhopf. That ring shape turns any simple bake into something gorgeous, with a beautiful caramel crust every time. Cinnamon swirl versions have been comforting families for ages—nothing says home like it.
Frequently Asked Questions
- → How can I get that pretty cinnamon pattern inside?
Get a knife and swirl the cinnamon mix gently in curvy shapes. Don’t stir too much or you’ll lose those lines.
- → Is there something else I can use instead of sour cream?
Full-fat plain or Greek yogurt work just as well and keep it soft with a bit of tang.
- → Why not dust with sugar while the cake’s hot?
If the cake’s still warm, the sugar will melt right in. Let it get fully cool for that fresh white layer.
- → Which size Bundt pan should I grab?
Pick a classic 10-cup Bundt pan. You’ll get the right bake and a nice look!
- → How do I keep my cake from getting stuck inside the pan?
Slather the whole pan—even the tiny shapes—with butter or baking spray for easy cake pop-out.
- → Can I bake this a day or two before?
For sure! Just cover it and leave at room temp. It’ll stay moist and tasty for up to three days.