Cinnamon Swirl Bundt Cake
A soft and buttery Bundt cake with a rich cinnamon sugar swirl and a tender crumb from sour cream. Perfect for breakfast, dessert, or a cozy afternoon treat.
Equipment
- Bundt pan
- mixing bowls
- hand or stand mixer
- whisk
- spatula
Ingredients
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 0.5 cup chopped walnuts (optional)
- 0.33 cup granulated sugar (for swirl)
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease a Bundt pan.
- Cream together butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and baking powder.
- Alternate adding the dry ingredients and sour cream to the batter, mixing until just combined.
- Pour half the batter into the pan. Sprinkle the cinnamon sugar mixture and walnuts if using, then top with remaining batter. Gently swirl with a knife.
- Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then invert onto a rack to cool completely.
Notes
Make sure not to over-swirl the batter to keep a defined cinnamon layer. Toast the walnuts beforehand for extra flavor if using. Let the cake cool properly before removing from the pan to avoid breaking.