Cozy Cinnamon Swirl Bundt (Print Version)
# Ingredients:
→ Batter
01 -
240 g sour cream
02 -
3 large eggs
03 -
1 teaspoon vanilla extract
04 -
226 g unsalted butter, softened
05 -
260 g all-purpose flour
06 -
1 teaspoon ground cinnamon
07 -
1 teaspoon baking soda
08 -
1.5 teaspoons baking powder
09 -
0.5 teaspoon fine salt
10 -
300 g granulated sugar
→ Cinnamon Swirl
11 -
1 tablespoon ground cinnamon
12 -
100 g packed brown sugar
→ Finishing
13 -
Powdered sugar for sprinkling
# Instructions:
01 -
Let the cake cool all the way. Dust powdered sugar right over the top, then grab a knife, cut, and enjoy.
02 -
Take the cake out when it looks golden and a toothpick comes out clean, around 45–55 minutes. Let it chill in the pan for about 10 minutes, then flip onto a rack and leave it until it’s room temp.
03 -
Scoop half the batter into your Bundt pan. Drop on half the cinnamon-sugar, spread the rest of the batter, and sprinkle the rest of the swirl mix. Swirl it with a butter knife in a lazy figure-eight. Looks cool and tastes even better.
04 -
Grab a tiny bowl and use a spoon to stir together brown sugar and cinnamon until it’s really mixed up.
05 -
Add about one-third of your flour mix to the wet ingredients and blend just until it’s gone. Now fold in half your sour cream. Keep swapping flour and sour cream, ending with flour. Don’t overdo the mixing.
06 -
Toss the soft butter and granulated sugar in a big bowl. Beat with a mixer ’til fluffy—give it a good 3 minutes. Drop in the eggs one at a time, mixing after each, then splash in the vanilla.
07 -
Stir up flour, baking powder, baking soda, salt, and cinnamon in a medium bowl so it’s all blended.
08 -
Turn your oven on to 175°C. Slather inside your Bundt pan with plenty of butter or baking spray, making sure you don’t miss any corners.
# Notes:
01 -
Don’t slice until it’s cool—this keeps the swirl looking sharp and the cake tidy.
02 -
Bake with butter and eggs that aren’t straight out of the fridge for the softest bite.