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Cinnamon Swirl Bundt Cake

Delicious Cinnamon Swirl Bundt Cake for Cozy Days

This Cinnamon Swirl Bundt Cake is a comforting dessert with warm spices, easy to make, and perfect for any cozy occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Brown Sugar Can replace granulated sugar for deeper flavor.
  • 1 tablespoon Ground Cinnamon Use apple pie spice or pumpkin spice for a twist.
  • 4 tablespoons Cold Butter Used to grease the bundt pan.
  • 1 cup Unsalted Butter Use softened butter at room temperature for optimal creaming.
  • 1/2 cup Vegetable Oil Other mild oils like canola or grapeseed can be used.
  • 1 cup Granulated Sugar
  • 1/2 teaspoon Sea Salt
  • 1 teaspoon Pure Vanilla Extract
  • 3 large Large Eggs Use room temperature for better incorporation.
  • 1 cup Sour Cream Must be at room temperature for even mixing.
  • 2 cups All-Purpose Flour Recommend weighing for precision.
  • 2 teaspoons Baking Powder Ensure it’s fresh to prevent a dense cake.
  • 1/2 cup Milk Use room temperature for best results.
For the Glaze
  • 8 ounces Cream Cheese Use full-fat for flavor.
  • 2 cups Icing Sugar (Powdered Sugar) Sift to ensure smoothness.

Equipment

  • Bundt pan
  • Mixing Bowl
  • stand mixer
  • Sifter
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions for Cinnamon Swirl Bundt Cake
  1. Preheat your oven to 355°F (180°C). Grease a bundt pan with cold butter and sprinkle flour over it.
  2. In a mixing bowl, combine softened unsalted butter, vegetable oil, brown sugar, and granulated sugar. Beat until light and fluffy.
  3. Incorporate vanilla extract and add eggs one at a time, mixing well after each addition.
  4. Gently fold in the room temperature sour cream until seamless.
  5. Sift flour, baking powder, and cinnamon in a separate bowl. Gradually add to wet mixture, alternating with milk.
  6. Pour half of the batter into the pan, sprinkle with cinnamon sugar, top with remaining batter.
  7. Bake for 55 to 70 minutes, or until a toothpick comes out clean. Cool in pan for 15 minutes.
  8. Make the glaze by beating cream cheese, softened butter, icing sugar, and a pinch of sea salt until fluffy. Add vanilla and milk for consistency.
  9. Invert the cooled cake onto a rack and pour glaze over it.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature and avoid overbaking the cake.

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