Cinnamon Swirl Bundt Cake

This cinnamon swirl Bundt cake brings together the comfort of a coffee cake with the elegance of a Bundt, creating a showstopper dessert that perfumes your kitchen with warm spices. The ribbon of cinnamon sugar creates a beautiful pattern when sliced, making this my go-to recipe for brunches and holiday gatherings.

I first developed this recipe when hosting my first holiday gathering as a newlywed. My mother-in-law requested something with cinnamon, and this cake has become our traditional Christmas morning treat ever since.

Ingredients

• All purpose flour: Provides the perfect sturdy structure for this rich cake
• Baking soda and baking powder: Work together for the ideal rise
• Unsalted butter: At room temperature creates a velvety texture
• Granulated sugar: Sweetens while helping create a tender crumb
• Large eggs: Bind everything together while adding richness
• Vanilla extract: Enhances all other flavors in the cake
• Sour cream: The secret ingredient for incredible moisture
• Chopped walnuts: Add wonderful texture contrast
• Ground cinnamon mixed with sugar: Creates the magical swirl

Step-by-Step Instructions

Prepare Your Pan:

Thoroughly grease every nook and cranny of your Bundt pan. Use butter followed by a light dusting of flour, or a baking spray that contains flour. Pay special attention to the center tube and any detailed areas of the pan. This careful preparation ensures your cake will release beautifully.

Cream The Butter And Sugar:

In a stand mixer with the paddle attachment or with a hand mixer, beat the butter until light and fluffy, about 2 minutes. Gradually add the sugar and continue beating for 3 to 4 minutes until the mixture is pale and very fluffy. This extended creaming incorporates air that gives your cake its tender texture.

Add The Eggs:

Add eggs one at a time, beating for about 30 seconds after each addition. Scrape down the sides of the bowl frequently. The mixture might look slightly curdled after all eggs are added, but this is normal. Stir in the vanilla extract until well combined.

Prepare Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, and baking powder until evenly distributed. Proper mixing here prevents any bitter spots from concentrated leavening agents in your finished cake.

Combine Wet And Dry Ingredients:

With the mixer on low speed, add about one third of the flour mixture to the butter mixture, followed by half the sour cream. Continue alternating, ending with the flour mixture. Mix just until combined each time. Overmixing at this stage develops gluten and results in a tough cake.

Create The Swirl:

Pour about half the batter into the prepared Bundt pan. In a small bowl, mix the cinnamon and sugar for the swirl. Sprinkle this mixture evenly over the batter in the pan. Top with remaining batter and use a butter knife to gently swirl the layers together with just 2 or 3 figure eight motions.

Bake To Perfection:

Place the pan in the preheated 350°F oven and bake for 45 to 50 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs. The cake will also begin to pull away slightly from the sides of the pan.

Cool And Release:

Allow the cake to cool in the pan for exactly 10 minutes on a wire rack. This timing is crucial too little and the cake may break, too long and it might stick. Place the wire rack on top of the pan and carefully invert to release the cake. Let cool completely before slicing.

The cinnamon swirl is truly the heart of this recipe. I once accidentally doubled the cinnamon in the swirl mixture, and my family declared it the best version ever. Sometimes kitchen mistakes lead to the most delicious discoveries!

Storage Solutions

This cake keeps beautifully at room temperature for up to 4 days when stored in an airtight container. The flavors actually continue to develop and meld over the first 24 hours, making this an ideal make ahead dessert. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw slices at room temperature for about an hour before serving.

Simple Variations

While the classic version is undeniably delicious, this versatile cake welcomes creative adaptations. Try adding orange zest to the batter for a citrus twist that pairs beautifully with the cinnamon. Apple chunks tossed in a bit of flour can be folded into the batter for an autumn inspired treat. For chocolate lovers, mini chocolate chips make a decadent addition to the cinnamon sugar layer.

Serving Suggestions

This Bundt cake shines as is, but can be elevated for special occasions. Dust with powdered sugar just before serving for a simple, elegant finish. For more indulgence, drizzle with a vanilla glaze made from powdered sugar, milk, and vanilla extract. Serve warm slices with a scoop of vanilla ice cream for dessert, or alongside strong coffee for the perfect afternoon treat.

The History Behind The Swirl

The concept of a cinnamon swirl cake traces back to traditional European coffee cakes, particularly those from Germanic and Scandinavian baking traditions. These cultures perfected the art of the "kannelkage" or cinnamon cake centuries ago. The Bundt pan itself, with its distinctive ring shape, was popularized in America in the 1950s and 60s, inspired by traditional European fluted tube pans. This recipe marries these two beloved baking traditions.

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Recipe FAQs

→ Can I substitute the sour cream in this cinnamon bundt cake?

Yes, you can substitute the sour cream with an equal amount of Greek yogurt for similar moisture and tanginess. Buttermilk is another option, though you may need to reduce the amount slightly (about 3/4 cup) as it's thinner than sour cream.

→ How do I prevent my bundt cake from sticking to the pan?

To prevent sticking, thoroughly grease every crevice of your bundt pan with butter or shortening, then dust with flour. Alternatively, use a baking spray containing flour. Allow the baked cake to cool for exactly 10 minutes before inverting - too short and it may break, too long and it might stick.

→ What's the best way to create the perfect cinnamon swirl?

For perfect swirls, layer about half the batter in the pan, sprinkle the cinnamon-sugar mixture evenly, then top with remaining batter. Use a knife or skewer to gently swirl in a figure-eight pattern, being careful not to overmix. The goal is visible ribbons of cinnamon, not complete incorporation.

→ How should I store leftover cinnamon bundt cake?

Store the cake at room temperature in an airtight container for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving. The cake actually improves in flavor the day after baking as the cinnamon notes develop.

→ Can I add a glaze to this bundt cake?

Absolutely! A simple vanilla glaze (1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla) drizzled over the cooled cake adds elegance and sweetness. For complementary flavors, try a maple glaze or cream cheese frosting. Allow the cake to cool completely before glazing to prevent melting.

→ What other mix-ins work well in this cinnamon cake?

Beyond the optional walnuts, try adding 1/2 cup of raisins soaked in warm water (then drained) for a traditional pairing with cinnamon. Dried cranberries, chopped apples, or pecans are excellent alternatives. For extra decadence, fold in 1/2 cup white chocolate chips or toffee bits into the batter.