Cinnamon Swirl Bundt Cake (Print Version)
# Ingredients:
→ Batter
01 -
240 g sour cream
02 -
1 teaspoon vanilla extract
03 -
3 large eggs
04 -
300 g granulated sugar
05 -
227 g unsalted butter, softened
06 -
1 teaspoon ground cinnamon
07 -
0.5 teaspoon salt
08 -
1 teaspoon baking soda
09 -
1.5 teaspoons baking powder
10 -
260 g all-purpose flour
→ Cinnamon Swirl
11 -
1 tablespoon ground cinnamon
12 -
110 g packed brown sugar
→ Finishing
13 -
A bit of powdered sugar for sprinkling on top
# Instructions:
01 -
Wait for the cake to cool off all the way, then shower it with powdered sugar. Cut up a slice and dig in.
02 -
Slip that pan into the center of your oven. Bake somewhere between 45 and 55 minutes. You're looking for a clean toothpick in the middle. Give it 10 minutes to rest in the pan, then loosen and flip out onto your wire rack.
03 -
Scoop in half your batter to the pan first and even it out. Dump half the cinnamon-sugar mix on top. Plop in the last of the batter, cover with the rest of the swirl mixture, and take a knife to gently swoosh around with a few figure eights. You want some marbling—not all the way mixed!
04 -
Toss the brown sugar and cinnamon together in a small bowl and stir until it looks even.
05 -
Start by adding about a third of your dry mix and stir, then add half the sour cream. Alternate again—more dry, rest of the sour cream, and finish with dry. Mix till it's just blended. Stop once it's mixed—don't keep going.
06 -
In a big bowl, toss in the butter and sugar. Beat on medium for about three to four minutes, till it looks pale and fluffy. Crack in eggs one by one, letting each get mixed in before moving on. Splash in vanilla at the end and mix until it's combined.
07 -
Grab a medium bowl and whisk together cinnamon, salt, baking soda, baking powder, and flour. Mix until the whole thing looks combined.
08 -
Fire up your oven to 175°C. Slather your Bundt pan all around with butter or spray. Make sure you coat every little spot so nothing sticks later.
# Notes:
01 -
Give the cake a gentle swirl for a pretty cinnamon layer. Only dust on the powdered sugar once the cake's fully cool, or it'll soak right in and disappear.