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Cinnamon Swirl Sour Cream Bundt Cake on a decorative plate

Cinnamon Swirl Sour Cream Bundt Cake

A moist and delightful Bundt cake with a swirl of cinnamon sugar, perfect for family gatherings or winter evenings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/2 cup brown sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a Bundt cake pan thoroughly.
Mixing Ingredients
  1. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
  2. In a large bowl, cream the softened butter and sugar until light and fluffy, about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually mix in the dry ingredients alternating with the sour cream, beginning and ending with the flour mixture.
  5. In a separate bowl, mix together the brown sugar and ground cinnamon.
Baking
  1. Pour half of the batter into the prepared Bundt pan, sprinkle with the cinnamon swirl mixture evenly, then top with the remaining batter.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack.
  4. Once cooled, drizzle with icing if desired.

Notes

You can substitute all-purpose flour with a gluten-free blend and use coconut sugar instead of brown sugar for options. Properly greasing the pan is essential for a successful release.