Description
A rich, moist Bundt cake swirled with cinnamon and sugar, made extra tender with sour cream. Perfect for cozy gatherings or a special dessert treat.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- ½ cup brown sugar, packed
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and granulated sugar until light and fluffy, about 3–5 minutes.
- Add sour cream, eggs, and vanilla extract to the butter mixture and mix until well combined.
- Gradually mix in the dry ingredients until just combined. Do not overmix.
- In a small bowl, combine ground cinnamon and brown sugar for the swirl mixture.
- Pour half the batter into the prepared Bundt pan. Sprinkle with half the cinnamon mixture. Add remaining batter and top with remaining cinnamon mixture.
- Use a knife or skewer to swirl the cinnamon mixture through the batter.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Notes
Ensure butter is softened, not melted, and do not overmix the batter for the fluffiest texture. You can add nuts or chocolate chips for variation.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: cinnamon, sour cream, bundt cake, dessert, swirl cake