Cinnamon Swirl Bundt Cake (Print)
A moist Bundt cake with buttery crumb and sweet cinnamon swirl, finished with optional walnuts for extra texture.
# What You'll Need:
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2 ½ cups all-purpose flour
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1 tsp baking soda
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1 tsp baking powder
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1 cup unsalted butter
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2 cups granulated sugar
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4 large eggs
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1 tsp vanilla extract
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1 cup sour cream
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½ cup chopped walnuts (optional)
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⅓ cup granulated sugar
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2 tsp ground cinnamon
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Grease a Bundt pan.
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Cream butter and sugar together. Add eggs one at a time, beating after each addition, then mix in vanilla extract.
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In a separate bowl, whisk together the flour, baking soda, and baking powder.
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Alternate adding the dry ingredients and sour cream into the wet mixture, mixing until just combined.
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Pour half the batter into the prepared Bundt pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Add the remaining batter on top, then gently swirl with a knife.
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Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before slicing.
# Additional Notes:
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Avoid overmixing the batter to ensure a tender texture.
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Allow the cake to cool completely before slicing for best results.
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You can customize the recipe by adding nuts or dried fruit to the batter.