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Moist Cinnamon Swirl Bundt Cake

Heavenly Moist Cinnamon Swirl Bundt Cake for Cozy Moments

This Moist Cinnamon Swirl Bundt Cake is a delightful dessert perfect for any gathering, infused with rich cinnamon flavor.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Consider using gluten-free flour for a gluten-free option.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
  • 1/2 teaspoon Salt Adjust if using salted butter.
  • 1 cup Unsalted Butter Substitute with dairy-free butter for a non-dairy version.
  • 1 1/2 cups Granulated Sugar Brown sugar can be partially substituted for deeper flavor.
  • 3 large Eggs Can replace with 1/4 cup of unsweetened applesauce or flax eggs.
  • 1 cup Sour Cream Plain Greek yogurt is a great alternative.
  • 2 teaspoons Vanilla Extract Using pure vanilla extract enhances the taste.
  • 1/2 cup Milk Any non-dairy milk works as a substitute.
  • 1/2 cup Brown Sugar Opt for dark brown sugar for enhanced caramel notes.
  • 2 teaspoons Ground Cinnamon Fresh ground cinnamon can intensify the taste.
For the Glaze
  • 1 cup Powdered Sugar Adjust to achieve desired sweetness.
  • 2 tablespoons Milk (for glaze) Any milk can be used as a substitute.
  • 1 teaspoon Vanilla Extract (for glaze) Elevates the overall experience.

Equipment

  • Bundt pan
  • Mixing bowls
  • electric mixer
  • Whisk
  • measuring cups and spoons

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a Bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well, then add sour cream and vanilla.
  5. Alternate adding the flour mixture and milk, starting and ending with flour.
  6. Combine brown sugar and cinnamon in a small bowl.
  7. Pour half the batter into the pan, sprinkle with cinnamon-sugar mixture, then add the rest of the batter.
  8. Gently swirl the batter with a knife for a marbled effect.
  9. Bake for 50-60 minutes until a toothpick comes out clean.
  10. Cool for 15 minutes before turning out onto a wire rack.
  11. Mix powdered sugar, milk, and vanilla for the glaze.
  12. Drizzle the glaze over the cooled cake and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Wrap the cooled cake in plastic wrap overnight for extra moisture and flavor retention.

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